浑浊型梨枣汁饮料的开发及其稳定性研究
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摘要
以新鲜梨枣为原料,对梨枣进行护色处理,经预处理、均质、调配、杀菌等处理,研制浑浊型梨枣汁饮料。以梨枣浆含量、蔗糖、柠檬酸添加量为三个试验因素,通过正交试验确定最优配方,并且对稳定剂进行了选择。结果表明,维生素C浓度0.4%时,吸光值为0.035,梨枣的色泽稳定且呈现梨枣天然的色泽;梨枣浆含量500 mg·g~(-1),蔗糖100 mg·g~(-1),柠檬酸4 mg·g~(-1),复合稳定剂CMC 1 mg·g~(-1)+黄原胶1 mg·g~(-1)配合使用时梨枣汁风味最佳,稳定性最好。
With fresh jujube as raw material, through pretreatment, homogenization, mixing, sterilization and other treatments,the cloudy jujube juice beverage was developed,and the jujube juice color was protected. The content of jujube pulp,sucrose and citric acid were used as three factors. The optimum formula was determined by orthogonal test, and the stabilizer was selected. At the concentration of 0.4%, the absorbance value was 0.035,the color of the jujube was stable and showed the natural color of the jujube. The results showed that the product has a good flavor and stability with the following conditions: 500 mg·g~(-1) jujube pulps,100 mg·g~(-1) sugar,and the Content of citric acid 4 mg·g~(-1),1 mg·g~(-1) Xanthan gum and 1 mg·g~(-1) CMC as the compound stabilizer.
With fresh jujube as raw material, through pretreatment, homogenization, mixing, sterilization and other treatments,the cloudy jujube juice beverage was developed,and the jujube juice color was protected. The content of jujube pulp,sucrose and citric acid were used as three factors. The optimum formula was determined by orthogonal test, and the stabilizer was selected. At the concentration of 0.4%, the absorbance value was 0.035,the color of the jujube was stable and showed the natural color of the jujube. The results showed that the product has a good flavor and stability with the following conditions: 500 mg·g~(-1) jujube pulps,100 mg·g~(-1) sugar,and the Content of citric acid 4 mg·g~(-1),1 mg·g~(-1) Xanthan gum and 1 mg·g~(-1) CMC as the compound stabilizer.
引文
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[2]周枫,方玲,李建芳.浑浊型枣茶复合饮料的研制[J].农产品加工,2009(12):60-62.
[3]乔秀红.苜蓿汁饮料的研制[J].食品工业科技,2002,10(36):41-42.
[4]代绍娟,尹俊涛,雷勇,等.红枣大芸保健饮料的研究[J].食品研究与开发,2017,38(6):82-85.
[5]祝美云,庞凌云,张建威,等.浑浊型苜蓿汁饮料的研制[J].2006,40(6):647-660.
[6]杨文侠,任建.树梅饮料及稳定性的研究[J].食品工业科技,2004,21(12):86-87.
[7]国家质量监督检验检疫总局,国家标准化管理委员会.GB/T 12143-2008饮料通用分析方法[S].北京:中国标准出版社,2009.
[8]中华人民共和国国家卫生和计划生育委员会,国家食品药品监督管理总局.GB 4789.2-2016食品微生物学检验菌落总数测定[S].北京:中国标准出版社,2017.
[9]张东京,袁雨馨.苹果清汁饮料加工工艺的研究[J].阴山学刊,2017,31(4):25-28.
[10]祝美云,宋莲军,张建威,等.不同护绿液对罐头蕨菜护绿效果的影响[J].河南农业大学学报,2002,36(3):260-262.
[11]祝美云,张平安,姜义宝,等.营养挂面的制作工艺初探[J].食品科学,2006,27(11):632-634.
[12]于冠军.果实酶促褐变机理及抑制措施[J].丹东医药,2008(3):34-35.
[13]王小英,胡汝花,陈菊红.浑浊型果汁饮料稳定性评价研究[J].食品工业,2005,33(1):44-45.
[14]王顺余,吴淑清.浑浊型玉米汁饮料稳定剂研究[J].长春大学学报,2009,19(10):64-65.