Study on the Antioxidation of the Compound Beverage of Winter Jujube and Peanut Meal

[ Objective] The aim was to study the antioxidative index of the compound beverage of winter jujube and peanut meal, discuss the im-pact of the storage conditions on its antioxidative activity and provide theoretical basis for the utilization of winter jujube and peanut meal resources. [Method] A kind of compound beverage was prepared with winter jujube and peanut meal, and its antioxidative activity was detected and its best storage conditions were determined. [ Result] The capacity of the compound beverage stored for 20 d to scavenge · OH, DPPH · and nitroso was the highest at freeze conditions, then followed by the refrigeration conditions, room temperature storage and sunlight. The total reducing capacity of the products was the highest under freezing conditions while the lowest under sunlight when some active components were destroyed. [ Conclusion] It is the best to store the compound beverage of winter jujube and peanut meal at freeze conditions and better at the refrigeration conditions. The storage of compound beverage should avoid direct sunlight. Key words Winter jujube; Peanut meal; Compound beverage; Antioxidation; China

Processing Technology of Compound Beverage of Lotus Root and Lemon

Objective] This study almed to optimize the processing technoIogy of compound beverage of Iotus root and Iemon. [Method] The Iotus root and Iemon were seIected as raw materials for preparing compound beverage. The Iotus root and Iemon were juiced respectiveIy. SubsequentIy, their juices were mixed together with a series of proportions so as to expIore a rational processing ratio of Iotus root and Iemon. [Result] The resuIts showed that the browning of Iotus root juice couId be effectiveIy prevented when the Iotus root juice was heated for 9 min and added with 0.8% citric acid. The optimized formuIa of compound beverage of Iotus root and Iemon was as foI ows： Iotus root juice to Iemon juice ratio, 5：1; addition amount of white granuIated sugar, 12%; addition amount of stabiIizer （CMC-Na）, 0.15%. Af-ter moduIation, homogenization, steriIization and other processes, the compound beverage of Iotus root and Iemon was prepared. [Conclusion] The compound bever-age, prepared by optimized technoIogy and formuIa, was characterized by a IittIe of yeI ow coIor, fuI of Iotus root and Iemon fIavors, rich nutrients, smooth taste with sweet and sour, as weI as good stabiIity.

Research and Development of Foshou Yam and Yacon Compound Beverage

[Objectives]Foshou yam and yacon were used as raw materials to prepare a compound beverage.[Methods]With Foshou yam and yacon as raw materials,single factor experiments and response surface method were used to optimize the optimal processing parameters of the compound beverage.[Results]The best processing parameters of the compound beverage were Foshou yam pulp 20%,yacon juice 30%,sugar 6%and citric acid 0.05%.Under the best conditions,the compound beverage scored 91.7 points,with a light yellow color,delicate taste,good Foshou yam and yacon flavor,moderate sour and sweet taste.[Conclusions]This study provides a new way for the development and utilization of Foshou yam and yacon.

Development of a Fubaiju Compound Tea Beverage

[Objectives]This study was conducted to develop a compound tea beverage with local characteristics.[Methods]A chrysanthemum compound tea beverage was developed using Fubaiju and Yunwu tea as the main raw materials,supplemented by wolfberry,through single factor test and orthogonal test,combined with sensory evaluation.[Results]The final product formula was the volume ratio of Fubaiju extract and Yunwu tea extract 2∶1,wolfberry juice 15%,white sugar 4%,citric acid 0.04%,and xanthan gum 0.05%.The prepared compound chrysanthemum tea beverage had the aroma and taste of Fubaiju,Yunwu tea and wolfberry,and tasted good.[Conclusions]This study provides reference for the deep processing and application of the two local special resources,Fubaiju and Yunwu tea.

Study on Processing Technology of Health Beverage Made from Artemisia Selengensis Turoz and Green Tea

This study took Artemisia selengensis Turoz and green tea as primary materials and sugar, lemon acid potassium as supplementary materials to make compound health beverage.The main influence factors to the quality of the compound beverage were investigated,such as addition amounts ofArtemisia selengensis juice, green tea juice,sugar and lemon acid.By orthogonal test ,the best formula of the compound health beverage is Artemisia selengensis juice 10 ml, green tea juice 200 ml, sugar 6 g and lemon acid 0.06 g. The optimum stabilizer of the beverage is CMC-Na with 0.03% amount.

Comparison and Quantification of the Development of Phenolic Compounds during the Aging of Cachaca in Oak(Quercus sp)and Amburana(Amburana cearensis)Barrels

Aging is a stage of the cacha&ccedila production process in which several chemical reactions occur between compounds extracted from the wood and other compounds present on the beverage. In an attempt to establish a profile regarding the chemical characterization of aged cacha&ccedilas, phenolic compounds have been studied because of the specific characteristics of each wood species and their known antioxidant properties. This work sought to assess and compare the development of 12 phenolic compounds in cacha&ccedilas aged in oak (Quercus sp) and amburana (Amburana cearenses) barrels during a period of 12 months. There was a progressive increase in the concentration of phenolic compounds in the beverage for both of the types of wood. The principal compounds encountered in the cacha&ccedila aged in oak barrels were gallic acid, syringaldehyde and syringic acid, while vanillic acid, syringaldehyde, sinapic acid and gallic acid were isolated from that aged in amburana barrels.

Quantification of Mayor Volatile Compounds from Artisanal Agave Distilled: Bacanora

Bacanora is an artisanal beverage distilled from agave, which is manufactured on a small scale in the Sonora state, México. The aim of this study was to identify the major volatile compounds in 77 artisanal Bacanora beverages by gas chromatography, to determine the samples that comply with the Mexican Standards for Bacanora. The samples were collected in 28 municipalities in the area of origin denomination. It was found that only 55.8% of the samples (43) meet the parameters established in the Official Mexican Standards, whereas 44.2% of the samples (34) do not comply: 3 samples for alcohol content, 8 for acetaldehyde, 1 for esters, 11 for methanol and 17 for higher alcohols. Some of the samples do not comply because of more than one analyzed parameter. The Bacanora samples showed great variability among the sampled regions as well as within the same municipalities (p ≤ 0.05).

响应面法优化石榴皮百香果果皮复合饮料发酵工艺及抗疲劳功能评价

本研究以石榴皮和百香果果皮为原料,进行石榴皮及百香果果皮(Pomegranate and passion fruit peel,PPFP)复合发酵饮料的研制,通过单因素及响应面试验优化复合饮料发酵工艺条件,并探讨其对小鼠运动耐力的影响。结果表明:复合饮料最佳发酵工艺条件为:石榴皮汁添加量20%、百香果果皮汁添加量24%、发酵时间36 h、发酵温度40℃,感官评分为(94.05±1.85)分,活菌数为(8.5±0.2)lg(CFU/g),在此发酵工艺条件下研制的复合饮料色泽均一,具有石榴皮混合发酵后的独特风味,酸甜适口,无明显分层现象。小鼠试验结果表明:与空白对照组相比,低、中、高剂量组可显著延长小鼠负重力竭游泳时间,小鼠肝糖原和肌糖原储备显著增加,显著降低小鼠血清中乳酸和尿素氮含量(P<0.05)。说明PPFP复合发酵饮料有利于提高小鼠机体运动耐力。

蒲公英葡萄复合饮料的研发

为了丰富饮料的品种,本文以蒲公英、葡萄为主要原料,研制了一种新型的复合饮品。通过单因素试验和正交试验,优化蒲公英葡萄复合饮料的配方。结果表明,蒲公英汁10 g、葡萄汁30 g、白砂糖15 g、柠檬酸0.2 g、水120 mL为蒲公英葡萄复合饮料的最佳工艺配方,复合饮料口感清爽、风味独特、营养丰富,理化和微生物指标均符合国家标准。

沙棘胡萝卜复合饮料的研制

以沙棘和胡萝卜为原料,在单因素试验基础上设计正交试验,以感官评价得分为评价指标,确定了沙棘胡萝卜符合饮料的最佳配方.结果表明,沙棘胡萝卜复合饮料的最佳配方为:沙棘汁、胡萝卜汁、白砂糖、无水柠檬酸、黄原胶的添加量分别为30%、15%、9%、0.10%,0.15%.沙棘胡萝卜复合饮料的感官品质最佳.

恰玛古枸杞复合饮料的研发及配方优化

采用恰玛古、枸杞、浓缩苹果汁为原料,白砂糖、柠檬酸为辅料,并加入黄原胶等稳定剂,研发一款恰玛古枸杞复合饮料。以感官品质评价为指标,通过单因素实验与正交试验对原辅料配比进行优化,在此基础上,再以沉淀率为指标,确定不同稳定剂添加量。最终由实验结果得出最优配方为:恰玛古原汁添加量12%,枸杞原汁添加量24%,浓缩苹果汁添加量0.6%,白砂糖添加量5%,柠檬酸添加量0.18%,羧甲基纤维素钠(CMC-Na)添加量0.04%,黄原胶添加量0.03%,β-环状糊精(β-CD)添加量0.03%。此配方制得的恰玛古枸杞复合饮料感官品质最佳,口感爽滑,糖酸协调,风味独特,状态稳定。

甘孜梨果仙人掌果复合饮料工艺研究

以甘孜梨果仙人掌果为主要原材料,辅以海南仙人掌果、金川雪梨、刺梨水提液研制一款复合饮料,以感官评分为评价指标,采用单因素、正交试验对复合饮料的配方进行优化。结果表明,复合饮料的最佳配方为甘孜梨果仙人掌果果汁添加量45%、海南仙人掌果果汁添加量20%、金川雪梨汁添加量30%、刺梨提取液添加量1%,按此配方制备得到的复合饮料色泽亮丽,组织状态良好,口感爽滑,酸甜适宜。

混合果汁发酵饮料的研制

以梨、苹果和葡萄为主要原料,研究复合乳酸菌发酵果汁生产工艺。首先确定护色条件和水果组合,再确定乳酸菌种类,然后用正交试验设计对发酵工艺进行优化,最后进行口味调配和组织稳定性的研究。结果表明,护色剂用0.4 g/100 mL抗坏血酸,苹果∶梨∶葡萄∶水配比为1∶2∶1∶5,保加利亚乳杆菌、嗜热链球菌和乳双歧杆菌为最适菌种组合,最佳发酵工艺条件为接种量1%,发酵温度35℃,发酵时间48 h,初始pH值6.5,蜂蜜添加量1.0%,白砂糖添加量1.5%,羧甲基纤维素钠(CMC-Na)、海藻酸钠、黄原胶添加量各0.04%进行口味和组织状态调配。制得的发酵果汁风味宜人,具有较好的营养和保健功能。

雪莲果槐花复合饮料的制备

本文以雪莲果和槐花为主要原料,研究雪莲果槐花复合饮料的最佳配方。以感官评价为基准通过单因素实验及正交试验。确定雪莲果槐花复合饮料的最佳制作工艺条件为:雪莲果与水的比例1∶2,槐花的浸提时间6min,雪莲果汁与槐花汁的比例3∶1,白砂糖的添加量为5%,柠檬酸的添加量为0.025%,羧甲基纤维素钠(CMC)的添加量为0.3%。在此工艺条件下生产出的复合饮料口感滑润,酸甜适中,均匀稳定,具有雪莲果和槐花的特有清香气味。

植物复合饮料对Ⅱ型糖尿病小鼠的降糖作用

为探究青钱柳、桑叶及怀山药复合饮料的降血糖功效,以Ⅱ型糖尿病小鼠为研究模型,将糖尿病小鼠随机分为糖尿病模型组、二甲双胍组、饮料低剂量组(150 mg/kg)、饮料中剂量组(300 mg/kg)以及饮料高剂量组(600 mg/kg)。同时设置正常饲养组灌胃生理盐水和正常灌胃饮料组(300 mg/kg)。监测小鼠在灌胃期的空腹血糖值、体质量、饮食量及饮水量的变化。灌胃期结束后,检测小鼠口服葡萄糖耐量、糖脂代谢指标、胰腺和肝脏组织病理水平以及胰岛素通路关键基因表达情况。结果显示:中、高剂量组小鼠尽管饮食量有上升趋势,但饮水量均显著低于糖尿病模型组(P<0.05),中剂量组抑制体质量下降效果最佳,体质量仅下降0.63%。同时,各饮料干预组小鼠空腹血糖值均显著降低(P<0.05),以中剂量组降血糖效果最显著,该组口服葡萄糖耐量、血清胰岛素水平、糖化血清蛋白水平均显著低于模型组(P<0.05);胰高血糖素样肽-1水平显著高于模型组(P<0.05);且与二甲双胍组无显著差异(P>0.05)。高剂量组降低血脂水平效果最显著(P<0.05)。复合饮料干预各组小鼠肝脏及胰腺组织病变均有明显改善;肝脏胰岛素受体、胰岛素受体底物-1的mRNA表达水平显著高于模型组(P<0.05)。

黑果腺肋花楸花生粕乳饮料复配稳定剂制备工艺优化

以黑果腺肋花楸和花生粕为原料,研制一款黑果腺肋花楸花生粕乳饮料,并探究最佳稳定剂种类和添加量对其稳定性能的影响。通过单因素试验、L(934)正交试验和Box⁃Behnken设计法优化乳饮料基础配方和稳定性工艺,通过粒径和流变分析法分析产品稳定效果。结果表明:以77.75%花生粕乳液、13%黑果腺肋花楸汁、9%白砂糖、0.25%柠檬酸调配成的乳饮料风味最优;响应面试验结果表明,羧甲基纤维素钠、海藻酸钠和阿拉伯胶复配稳定剂的添加量分别为0.19%、0.27%、0.15%时,产品沉淀率最小,为0.24%。粒径、流变结果证实,复配稳定剂可使乳饮料粒径分布在最小范围(0.1~80µm)且黏度低于3种单一稳定剂。黑果腺肋花楸花生粕乳饮料乳香浓郁且兼具黑果腺肋花楸风味,口感酸甜适中,成品呈现乳粉色,状态良好且口感清爽。

红茶-花生蛋白复合饮品工艺优化及其营养特性研究

以红茶、花生为主要原料,脱脂奶粉、白砂糖为辅料,研制一款营养丰富、口感良好的红茶-花生蛋白复合饮品,并基于感官评分、蛋白质含量、脂肪含量、渗透压等指标研究该复合饮品的最佳工艺条件及营养特性。结果表明:红茶-花生蛋白复合饮品的最佳工艺条件为花生蛋白浆与红茶汁体积比1∶2、脱脂奶粉添加量10%、白砂糖添加量2%,在此条件下,所制备复合饮品的感官评分最高(86分),蛋白质含量为5.51 g/100 g,脂肪含量为5.90 g/100 g,总酚含量为139.04μg/mL,总黄酮含量为258.98μg/mL,脂肪液滴分布均匀且平均粒径(7.54μm)较小,渗透压(336.00 mmol/kg)接近人体血液渗透压,可满足消费者对感官品质和健康饮食的要求。

葡萄汁有孢汉逊酵母与酿酒酵母共培养发酵野樱桃饮品研究

利用从野樱桃发酵底泥中筛选的一株葡萄汁有孢汉逊酵母(Hanseniaspora uvarum)YT-35与商业酿酒酵母(Sacharomyces cerevisiae)共培养发酵野樱桃饮品,以2株菌的单菌株发酵为对照,对不同发酵阶段中的微生物数量、还原糖、乙醇等动态变化分析,利用高效液相色谱(HPLC)对有机酸进行动态检测,采用顶空固相微萃取/气相色谱-质谱(HS-SPME/GC-MS)对发酵饮品的挥发性风味物质进行测定。结果表明,H.uvarum YT-35在共培养发酵前期占据主导优势;与单一S.cerevisiae发酵相比,共培养发酵可以获得低乙醇含量(3.51 g/L)饮品;HPLC结果表明,共培养发酵可降低柠檬酸、苹果酸和奎宁酸的产量,增加冰醋酸的产量;HS-SPME/GC-MS结果表明,共培养发酵可产生更多的酯类风味物质,如己酸乙酯、苯甲酸甲酯、辛酸异戊酯、肉桂酸甲酯、反式肉桂酸乙酯、十八酸乙酯、苯甲酸苄酯和邻苯二甲酸二异丁酯,同时可增强如月桂酸乙酯、辛酸乙酯、苯乙醇、苯甲醇、辛酸和月桂酸等风味物质的含量;聚类分析表明,H.uvarum YT-35与S.cerevisiae共培养发酵野樱桃对丰富饮品中挥发性物质种类及含量提高有重要贡献。本研究旨在为具有不同代谢潜能的混合菌株在提升果汁发酵饮品品质中的研究提供一定科学依据和理论指导。

基于模糊数学综合评判优化酸枣仁复合饮料配方

以酸枣仁、茯苓、薏苡仁、百合和大枣为主要原料,通过模糊数学及正交试验等方法优化酸枣仁复合饮料配方。结果表明,酸枣仁复合饮料的最优配方为:复合澄清汁添加量35%(质量分数,下同),蜂蜜添加量2.4%,柠檬酸添加量0.1%,蔗糖添加量6%,柠檬酸钾添加量0.4%;最佳稳定剂组合为:羧甲基纤维素钠(CMC-Na)添加量0.20%,黄原胶添加量0.01%,果胶添加量0.15%。该配方下制得的复合饮料色泽纯正,呈浅黄色,酸甜适宜,状态稳定,富有独特的枣香气。

覆盆子黑莓复合饮料的研制

以覆盆子、黑莓为主要原料,白砂糖、柠檬酸等为辅料进行覆盆子黑莓复合饮料的研制。以感官品质评价标准为指标,采用单因素试验与正交试验对生产工艺进行优化,得到覆盆子黑莓复合饮料的最优配方组合为覆盆子原浆与黑莓原浆质量配比3∶2,总添加量40%,白砂糖添加量7.2%,柠檬酸添加量0.024%,复配稳定剂质量配比(CMC-Na∶果胶)为5∶3,总添加量为0.08%,由此配方组合加工的覆盆子黑莓复合饮料酸甜爽口、风味独特、果汁状态均匀。