杧果雪梨复合果汁饮料工艺优化及品质测定

Process optimization and quality determination of mango pear compound juice beverage

本研究以贵妃杧和雪梨为主要原料制作复合果汁饮料,并对其配方进行优化,单因素试验法和正交试验法得到杧果雪梨复合果汁饮料的最佳配方参数为果汁比(梨汁∶杧果汁)2∶1、白砂糖添加量10.00%、柠檬酸添加量0.10%、果胶酶添加量0.15%,此配方的感官评分为88分。复合果汁饮料品质测定得出,果汁的可溶性固形物含量为14.00%、总酸含量为4.47 g/L、总糖含量(以葡萄糖计)为15.00 mg/100 mL、透光率为86.80%、黄酮含量(以芦丁计)为7.20mg/100mL、总酚含量为0.46mg/mL和维生素C的含量为18.00mg/100mL。

With mango and pear as the main raw material making compound juice drinks,and optimize the formula,using single-factor test method and orthogonal test method optimized mango pear compound juice drink optimal formula parameters is fruit juice(pear juice∶mango juice)2∶1,white sugar added 10.00%,citric acid added 0.10%,pectin enzyme added 0.15%,the formula of the sensory score is 88.At the same time,the soluble solids is 14.00%,total acid is 4.47 g/L,total carbohydrate(glucose)is 15.00 mg/100 mL,light transmittance is 86.80%,flavonoids(rutin)is 7.20 mg/100 mL,total phenols is 0.46 mg/mL,and vitamin C is 18.00 mg/100 mL.