果汁型刺梨碳酸饮料工艺优化及其稳定性

Process Optimization and Stability of Juice‐Type Rosa roxburghii Tratt.Carbonated Beverage

为研制一款刺梨汁含量低于10%的果汁型刺梨碳酸饮料,以刺梨汁、木糖醇、酸味剂(柠檬酸∶柠檬酸钠=1∶1,质量比)为主要原料,以产品的综合感官评分为主要指标,利用单因素和响应面试验,探究果汁型刺梨碳酸饮料的最优配方。单因素试验结果表明:刺梨汁、木糖醇、酸味剂的最适添加量分别为8%、8%、0.14%。响应面试验结果表明,最佳配方为刺梨汁添加量8%、木糖醇添加量8%、酸味剂添加量0.14%。在此条件下,制得的果汁型刺梨碳酸饮料呈均匀透亮的淡黄色,口感酸甜度适宜,具有特殊的刺梨香气和滋味,组织形态分布均匀,无沉淀和絮状物。产品贮藏稳定性试验研究表明:相比真空抽滤,采用离心过滤的方式更有利于抑制果汁型刺梨碳酸饮料中沉淀物和絮状物的形成;其次,低温避光冷藏有利于延缓褐变。

To develop a juice-type Rosa roxburghii Tratt.carbonated beverage with below 10%of Rosa rox‐burghii Tratt.juice content,Rosa roxburghii Tratt.juice,xylitol,and sour agents(citric acid∶sodium citrate=1∶1,mass ratio)were used as the main raw material,with the comprehensive sensory score of the product as the main indicator.Single-factor and response surface experiments were employed to explore the optimal formula of juice-type Rosa roxburghii Tratt.carbonated beverage.The results of the single-factor experiment showed that the optimal addition of Rosa roxburghii Tratt.juice,xylitol,and sour agent was 8%,8%,and 0.14%,respectively.Response surface test results indicated that the optimal formula for the beverage was the addition of 8%Rosa roxburghii Tratt.juice,8%xylitol,and 0.14%sour agent.Under these conditions,the juice-type Rosa rox‐burghii Tratt.carbonated beverage produced exhibited a uniform and transparent light yellow color,with a suitable sour and sweet taste,a special Rosa roxburghii Tratt.aroma and taste,a uniform distribution of tissue morphology,and no precipitation or flocculation.The study on the storage stability of beverages showed that compared to vacuum filtration,centrifugal filtration is more conducive to inhibiting the formation of precipitates and floccules in juice-type Rosa roxburghii Tratt.carbonated beverages;Secondly,low-temperature and dark storage is beneficial for delaying browning.