百香果香精的改善及稳定性试验

Improvement and Stability Test of Passion Fruit Flavor

在百香果饮料的研发过程中发现,百香果香精在冷藏保存2个月的情况下,风味衰减严重。需改善百香果香精并做稳定性试验。4℃和37℃保存下的试验结果表明,添加抗氧化剂可改善百香果香精风味的保留,对百香果香精有抗风味衰减的效果。在37℃光照保存下,添加抗氧化剂的组别显著优于对照组。这表明添加抗氧化剂对百香果香精有防光氧化的效果,可以增加百香果香精的光照稳定性。正交试验和方差分析表明,抗氧化剂对百香果香精风味的保留有显著性的影响。综合来看,添加百香果香精B和维生素C(vitamin C,VC)及维生素E(vitamin E,VE)的百香果饮料样品是最优化的试验组别。试验对百香果饮料类似产品的稳定性也有参考价值。

During the research and development of passion fruit beverage,it was found that the flavor of passion fruit flavor decreased seriously when kept in cold storage for two months.It is necessary to improve passion fruit flavor and to do stability test.The results showed that the addition of antioxidants could improve the retention of passion fruit flavor and resist the decay of passion fruit flavor.Under 37℃light,the antioxidant group was significantly better than the control group.The results showed that the antioxidant could prevent light oxidation,and increase the light stability of passion fruit flavor.The results of orthogonal test and variance analysis showed that antioxidants had significant effects on the flavor retention of passion fruit f lavor.In general,the samples of passion fruit beverage added with passion fruit flavor B,vitamin C and vitamin E were the optimal experimental group.This experiment also had reference value to the stability of similar products of passion fruit beverage.