花青素复合饮料的研制及其抗氧化性评价

Preparation of Anthocyanin Compound Beverage and Evaluation of its Antioxidant Activity

以花青素微胶囊、胡萝卜汁、豆奶、甜味剂为主要原料,研制一款具有较好抗氧化性的复合果蔬汁饮料。通过单因素试验,以感官评定为主要评价指标,确定了花青素粉、胡萝卜汁、豆奶和甜味剂的最佳用量。通过正交试验,对复合饮料的工艺配方进行探索。结果表明,产品最优配方为1000 mL产品,胡萝卜汁120 mL,豆奶20 mL,花青素150 mL,甜味剂25 mL。此时所得复合饮料口感最佳,风味最好。

In this experiment,anthocyanin microcapsules,carrot juice,soy milk and sweetener were used as the main ingredients to develop a complex fruit and vegetable juice beverage with good antioxidant properties.The optimal addition amounts of anthocyanin powder,carrot juice,soy milk and sweetener were determined by single-factor test with sensory evaluation as the main evaluation index.The process formulation of the composite beverage was also explored through orthogonal tests.The results were as follows:the optimal formulation of the product was 1000 mL of product,120 mL of carrot juice,20 mL of soy milk,150 mL of anthocyanin solution and 25 mL of compound sweetener,which resulted in the best taste and flavor and evaluation of its antioxidant properties.