谈谈SMOOTHIES

1 前言 在饮料行业中,最近流行一种叫作SMOOTHIES的健康饮料,它适合各个年龄层的人群饮用.这类饮料由真正的果蔬原料、果蔬汁,也包括混合的果蔬汁,加入一定比例的牛奶或者酸奶,再配以一定的风味加工而成,健康而美味,曾有业内人士戏言,"SMOOTHIES给牛奶行业带来了新的生命".果汁及果汁饮料已经是比较成熟的产品,唯有不断的推陈出新,增加营养概念,才能长盛不衰. SMOOTHIES必将成为果汁饮品中的新星,得到消费者的宠爱.

Investigation into the Total Phenols and Antioxidant Activity during Storage of Fruit Smoothies

In this study, the total phenols （TP） and antioxidant activity of three different fruit smoothies （Blackberries, Raspberry and Boysenberry （BRAB）, Mango and Passion fruits （MAP） and Blackcurrant, Acerola cherries and Rosehips （BACAR）） were determined during storage by Folin-Ciocalteu and ferric reducing antioxidant power （FRAP） assays respectively. TP ranged from 1,943 to 2,692 mg L-1 gallic acid equivalent whereas FRAP from 43,217 to 126,125 μmol L-1 Trolox equivalent for the three smoothies on opening. BACAR had the highest TP and antioxidant activity. The smoothies showed significant decrease （P 〈 0.05） in TP during storage. The decrease in antioxidant activity was significant （P 〈 0.05） for BRAB and MAP only. However, the study revealed that the smoothies had high antioxidant activity even during shelf-life at 4 ℃ which implies that consumption of smoothies may give considerable antioxidant benefits. Correlation between TP and antioxidant activity was strong and highly significant （r = 0.890, P 〈 0.0001）.

适合思慕雪酸奶的稳定剂筛选

由于思慕雪酸奶粘度低,易出现乳清析出及沉淀等不良现象,直接影响其市场接受度和占有率。该文在考察了不同稳定剂对思慕雪酸奶稳定性影响的基础上,通过三因素二次正交旋转组合设计试验分析,以持水力为响应值,对琼脂、PGA和高酯果胶的添加量进行了优化。结果表明,发酵后添加0.07%琼脂、0.09%PGA和0.21%高酯果胶,酸奶其持水力达到98.20%,21天保质期肉眼观察无乳清析出。在此添加量下制作的思慕雪酸奶具有较好协同增效作用,稳定性较好。