强化花色苷对紫玉米粉固体饮料品质的影响及其配方优化

Effect of Anthocyanin Addition and Formular Optimization on the Quality of Purple Corn Solid Beverage

以紫玉米粉为主要原料,研究强化花色苷(紫玉米花色苷添加量分别为0.25%、0.50%、0.75%、1.00%和1.25%)对紫玉米粉固体饮料的功能活性(DPPH自由基清除活性、α-葡萄糖苷酶抑制活性)及感官品质的影响。在此基础上,通过添加阿拉伯胶(添加量分别为2%、4%、6%、8%和10%)、甜菊糖苷(添加量分别为0.004%、0.008%、0.012%、0.016%和0.020%)改善紫玉米粉固体饮料的感官品质,通过响应面法最终优化确定了无糖紫玉米粉固体饮料产品的配方。结果表明:随着紫玉米花色苷添加量的增加,紫玉米粉固体饮料的DPPH自由基清除活性、α-葡萄糖苷酶抑制活性随之增大,表明强化紫玉米花色苷有利于提高紫玉米粉固体饮料的功能活性;但感官评价和电子舌测定结果表明,随着紫玉米花色苷添加量增加,固体饮料的酸涩感增强,因此,紫玉米花色苷添加量以0.25%~0.75%为宜。阿拉伯胶、甜菊糖苷添加量的增加,可以通过改善紫玉米花色苷带来的酸涩感及其他不良风味,从而改善固体饮料的感官品质,二者添加量分别为6%~10%和0.012%~0.020%为佳。以感官评分作为响应值进行三因素三水平的配方优化设计,得到无糖紫玉米粉固体饮料的最优配方为:紫玉米花色苷添加量0.518%,阿拉伯胶添加量8.437%,甜菊糖苷添加量0.014%。试验研究结果为紫玉米资源深加工产品开发及副产品的开发利用提供了理论依据。

In this study,the influences of the addition(0.25%,0.50%,0.75%,1.00%,and 1.25%) of purple corn anthocyanin(PCA) on the functional properties(DPPH scavenging activity,α-glucosidase inhibition activity) and sensory qualities of purple corn powder solid beverage were investigated.On this basis,Arabic gum(2%,4%,6%,8%,and 10%)and stevioside(0.004%,0.008%,0.012%,0.016%,and 0.020%) were added to improve the sensory quality of the solid beverage.Response surface methodology(RSM) was used to optimize the formular of the solid beverage.The results showed that PCA addition increased the DPPH scavenging activity,and α-glucosidase inhibition activity,however decreased the sensory quality due to its sour and astringent flavor,thus its addition of 0.25%-0.75% was suitable.The addition of Arabic gum and stevioside improved the sour and astringent flavor caused by PCA and their optimal addition amount was 6%-10%、0.012%-0.020%,respctively.The sensory score was used as the response value to carry out a three-factor three-level RSM experimental optimization design,and the optimal formular of purple corn powder stevioside was obtained as follows:PCA addition 0.518%,gum arabic addition 8.437%,steviol glycoside 0.014%.These results provide theoretical references for the furthur development of purple corn and its by-products.