功能性低糖饮料的研制
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摘要
探讨用柠檬、百合花、木糖醇研制出功能性低糖饮料的最佳工艺条件。采用单因素试验、正交试验获得柠檬汁、百合花汁、木糖醇、羧甲基纤维素钠的最佳配比;以口感、气味和色泽为感官指标,得出柠檬、百合花的最佳浸提条件。结果表明:产品最佳工艺配方为柠檬汁与百合花汁的质量比是3∶2,木糖醇的添加量为5.5%,羧甲基纤维素钠的添加量为0.09%。柠檬汁的最佳浸提条件为温度50℃,时间30 min,料液质量比为1∶70;百合花汁的最佳浸提条件为温度80℃,时间1 h,料液质量比1∶50。采用该工艺和配方生产的产品呈棕黄色,澄清透明,鲜艳而有光泽,柠檬汁、百合花汁、木糖醇味道相融洽,带有百合花淡淡的清香。
The technology and processing of functional low sugar beverage were discussed,with lemon,lily and xylitol as the raw material. Through the single factor test and orthogonal test,the best ratio of lemon juice,lily juice,xylitol and sodium carboxymethyl cellulose are gained. The optimal extraction conditions are determined using taste,smell and color of the product as sensory indicators.The results were as follows :the mass ratio of lemon juice and lily juice was 3 ∶ 2;the addition of xylitol was 5.5 %;Sodium carboxymethyl cellulose addition was 0.09 %. The best extraction conditions of lemon juice for temperature 50 ℃,time 30 min,ratio of material to liquid 1 ∶ 70;The best extraction conditions of lily juice for temperature 80 ℃,time 1h,ratio of material to liquid 1 ∶ 50. The product of the technology and formula was claybank,clear and transparent,bright and shiny.Lemon juice,lily juice and xylitol tastes harmony,with a faint fragrance of lily.
The technology and processing of functional low sugar beverage were discussed,with lemon,lily and xylitol as the raw material. Through the single factor test and orthogonal test,the best ratio of lemon juice,lily juice,xylitol and sodium carboxymethyl cellulose are gained. The optimal extraction conditions are determined using taste,smell and color of the product as sensory indicators.The results were as follows :the mass ratio of lemon juice and lily juice was 3 ∶ 2;the addition of xylitol was 5.5 %;Sodium carboxymethyl cellulose addition was 0.09 %. The best extraction conditions of lemon juice for temperature 50 ℃,time 30 min,ratio of material to liquid 1 ∶ 70;The best extraction conditions of lily juice for temperature 80 ℃,time 1h,ratio of material to liquid 1 ∶ 50. The product of the technology and formula was claybank,clear and transparent,bright and shiny.Lemon juice,lily juice and xylitol tastes harmony,with a faint fragrance of lily.
引文
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[5]金丽丽,杨武,孙向丽,等.百合花中微量金属元素及其营养成分分析[J].西北师范大学学报(自然科学版),2008,44(6):58-61
[6]冉晓燕,李永忠.百合花的研究概况[J].贵州师范学院学报2014,30(12):35-37
[7]王关斌,王成福.功能性甜味剂-木糖醇[J].中国食物与营养,2005(10):28-29
[8]王仲礼.前景广阔的食糖替代品-木糖醇[J].江苏调味副食品,2005,22(2):1-4
[9]任先娥,杨锋.罗汉果甜茶复合低糖饮料的研制[J].食品与机械,2009,25(2):123-125
[10]李可怡,何玲.玫瑰花浸提条件及玫瑰花饮料工艺的研究[J].饮料工业,2011,14(10):22-24
[11]黄友琴,黄卫平.柠檬百合复合饮料的研制[J].安徽农学通报,2009,15(1):130-131
[12]王宝印,刘岩,陈静楠.苦瓜花生低糖保健饮料的加工工艺研究[J].中国食物与营养,2010(6):57-60
[13]Zhu Xia,Han Shunyu,Yang Xueshan,et al.Research on the Production Process of Apple Clear Juice Beverage[J].Chinese Food Science,2012(4):12-14
[14]程玉江,唐海皇,吴晓霞,等.胖大海金银花罗汉果复合保健饮料研制[J].农产品加工,2015(2):18-21
[15]赵晋府.食品工艺学[M].北京:中国轻工业出版社,2013:355
[16]高彦祥.食品添加剂[M].北京:中国轻工业出版社,2011:253-254
[17]赵海珍,黄娟,王晔,等.常用增稠剂在饮料中的应用特性[J].饮料工业,1998,1(5):27-29
[18]刘利.食用菌复合功能饮料的研发现状及趋势[J].食品科技,2013,38(12):110-114
[19]赵勤.低糖柠檬甘草饮料的研制[J].食品与发酵科技,2010,46(5):90-92
[20]王超,尹郑,庞明利,等.饮料行业低糖低热量饮料发展趋势及赤藓糖醇应用探讨[J].精细与专用化学品,2014,22(10):21-23