柿子膳食纤维饮料加工研究

Study on the Processing of Dietary Fiber Drink of Persimmon

本试验通过对柿子膳食纤维饮料的研究,采用广西恭城月柿为原料,利用最优混合设计探讨饮料中果汁、酸、稳定剂、糖用量作为主要考察因素,建立四元二次回归方程,经过计算机模拟寻优得到果汁、酸、稳定剂、糖用量合理的最佳的配方;加工成产品、经评分及系统分析;确定柿果的脱涩方法;并对柿子膳食纤维的测定方法进行研究,分别测定了TDF(总膳食纤维)、SDF(水溶性膳食纤维)、IDF(不溶性膳食纤维)三者的含量;另外还探讨了柿子膳食纤维饮料的色、香、味保持问题。

Dietary fiber frink of persimmon was studied by using Gongcheng Persimmo n in Guangxi as ma-terials.Optimization mixture design was conducted to study the amount o f fruit juice,acid,stabilizers and sugar used as main factors to set up a q uadratic with four variables regression equation.With the help of computer -aid optimum -searching,a best formula of reason amount of frui t juice,acid,stabilizers and sugar used was obtained.The products was graded and systemically analysed.At the same time,methods of deastringency was chosed by measuring the amount of tannis content.By studying the methods of measuring dietary fiber drink of persimmon,th e content of TDF ,SDF and IDF were dete cted respectively.The preservation of the colour,the odou r and the taste of dietary fiber drink of persimmon was also studied.