抗性糊精低糖饮料的复配优化
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摘要
研究一种抗性糊精低糖饮料的制备工艺和优化配方,通过单因素试验与正交优化试验,确定饮料的最佳配方为柠檬汁质量分数35%,抗性糊精添加量12%,果胶添加量0.12%,三氯蔗糖添加量0.004%。在此条件下制得的产品感官指标、理化指标、微生物指标均符合国家标准。
The aim was to study on the processing technology and recipe optimization of a resistant dextrin low-sugar drinks.The optimum formula and processing technology of the beverage was determined by single factor test and orthogonal experiment.The optimum formula of the beverage was lemon juice 35%,resistant dextrin 12%,pectin 0.12%,sucralose 0.004%. Sensory indicators, physical and chemical indicators and microbial indicators were in line with national standards.
The aim was to study on the processing technology and recipe optimization of a resistant dextrin low-sugar drinks.The optimum formula and processing technology of the beverage was determined by single factor test and orthogonal experiment.The optimum formula of the beverage was lemon juice 35%,resistant dextrin 12%,pectin 0.12%,sucralose 0.004%. Sensory indicators, physical and chemical indicators and microbial indicators were in line with national standards.
引文
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[2]邵明攀,李焱,陶文亮.功能性食品添加剂---膳食纤维[J].中国酿造,2013,32(9):17-20.
[3]Slavin J L,Savarino V,Paredes-Diaz A,et al.A review of the role of soluble fiber in health with specific reference to wheat dextrin[J].Journal of International Medical Research,2009,37(1):1-17.
[4]大隈一裕,西端丰秀.水溶性膳食纤维Fibersol-2[J].食品科学,2004(4):11-15.
[5]袁萍,吴平.魔芋膳食纤维生物活性研究进展[J].农产品加工,2015(19):65-67.
[6]刘义武,王碧.柠檬营养成分与综合利用研究进展[J].内江师范学院学报,2012,27(8):46-51.
[7]寇秀颖,黄东东,王三永,等.难消化糊精及其制备工艺[J].食品科技,2007,32(9):50-52.
[8]康维民.三氯蔗糖的特性及在食品加工中的应用[J].中国食品添加剂,2002(2):78-80.
[9]邓开野.新型甜味剂三氯蔗糖[J].中国调味品,2011,36(2):1-3,33.