黄果梨饮料加工技术优化及稳定性研究

Optimization and Stability Study of Huangguo Pear Beverage Processing Technology

以青海地区黄果梨浸膏为主要原料,研究黄果梨饮料加工工艺及稳定性。以百合浸膏、枸杞浸膏等为辅料,采用单因素试验和正交试验对黄果梨饮料配方进行优化,并对产品的质量和稳定性进行检测。结果表明:黄果梨饮料制备的最佳配方为百合与枸杞浸膏的添加比1∶1,黄果梨浸膏的添加量30%,蔗糖的添加量8%;稳定性试验研究表明:果胶的最佳添加量为0.04%。在此制备工艺下得到的黄果梨饮料酸甜可口、澄清透明、颜色均一,其感官评分为93分,富含维生素、矿物质元素等多种营养成分。此研究可为青海地区黄果梨果实的综合利用与开发提供一定的理论依据。

The processing technology and stability of Huangguo pear beverage are studied with Huangguo pear extract in Qinghai region as the main raw material.With lily extract and wolfberry extract as auxiliary materials,the formula of Huangguo pear beverage is optimized by single factor test and orthogonal test,and the quality and stability of the product are tested.The optimal formula for the preparation of Huangguo pear beverage is as follows:the addition scale of lily and wolfberry extract is 1:1,the addition amount of Huangguo pear extract is 30%,and the addition amount of sucrose is 8%;Stability test studies show that the optimum addition amount of pectin is 0.04%.The Huangguo pear beverage obtained under this preparation process is sweet and sour,clear and transparent,and uniform in color,and its sensory score is 93 points.This product is rich in vitamins,minerals and other nutrients.This study can provide a theoretical basis for the comprehensive utilization and development of Huangguo pear fruits in Qinghai..