蓝靛果-猕猴桃复合饮料的研制

Development of composite beverage by Loniceraedulis and kiwifruit

目的以蓝靛果、猕猴桃为主要原料,研制一种新型的复合果汁保健饮料。方法采用单因素试验分别确定两种果汁、白砂糖、柠檬酸的添加量,根据单因素试验结果进行正交试验,确定最佳工艺配方。通过菌落总数测定确定产品的保质期。结果最佳的工艺配方为:蓝靛果汁22.5%,猕猴桃汁4%,白砂糖12%,柠檬酸0.09%,羧甲基纤维素钠0.2%。产品经80℃杀菌20 min,保质期可达1个月。结论该饮料口感清爽、风味纯正、酸甜适口,是一种具有开发潜力的新型功能饮料。

Objective To prepare a new kind of compound juice health beverage, with Loniceraedulis and kiwifruit as main ingredients. Methods The addition amount of fruit juice, granulated sugar, and citric acid were taken for single-factor experiment respectively, and then orthogonal experiment was carried out based on the result to determine the optimal formulation. The shelf life was determined by colonies number analysis. Results The optimal formulation was as follow: 22.5% Loniceraedulis juice, 4% kiwifruit juice, 12% sugar, 0.09% citric acid and 0.2% sodium carboxymethyl cellulose. Shelf life of the final juice could be up to one month when stored at room temperature after sterilizing at 80 ℃for 20 min. Conclusions The beverage featured by smooth taste, gentle flavor, harmonious sweetness and sourness is one kind of potential functional juice beverage.