玫瑰花青梅汁复合饮料制备工艺研究
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摘要
以食用玫瑰花、青梅为主要原料,辅以一定的红糖、蜂蜜和柠檬酸,开发营养可口的玫瑰花青梅汁复合饮料。以产品感官评分为参考,通过正交试验组合优化产品配方,同时明确生产工艺及操作要点。结果表明,玫瑰花青梅汁复合饮料的最佳配方为玫瑰花瓣和红糖的配比2∶1,经腌渍、陈化、萃取制备玫瑰糖液,玫瑰糖液与青梅汁的最佳物料比3∶7,蜂蜜添加量1.5%,柠檬酸添加量0.1%,得到玫瑰花青梅复合饮料呈淡紫红色,酸甜适中,伴有玫瑰的清香,可溶性固形物、蛋白质、VC含量分别为13.2%,9.34 mg/mL,438μg/mL,卫生指标符合国家相关标准要求,是一款风味独特、营养的健康饮料。
The edible rose and green plum are used as the main raw materials,supplemented with certain brown sugar,honey and citric acid to develop a nutritious and delicious rose green plum juice compound beverage. Based on the product sensory score, the product formula was optimized through orthogonal test combination, and the production process and operation points were clarified. The results showed that the best formula of rose green plum juice compound beverage was rose petal,brown sugar ratio 2∶1 pickled,aged,extracted and prepared rose sugar liquid,the best material ratio of rose sugar liquid and plum juice was 3∶7,add 1.5% honey and 0.1% citric acid. The rose green plum composite drink was light purple red,moderately sweet and sour, accompanied by rose fragrance, soluble solids, protein and VC content respectively, 13.2%,9.34 mg/mL, 438 μg/mL, the health indicators meet the requirements of relevant national standards, was a drink with healthy unique flavor,nutritions.
The edible rose and green plum are used as the main raw materials,supplemented with certain brown sugar,honey and citric acid to develop a nutritious and delicious rose green plum juice compound beverage. Based on the product sensory score, the product formula was optimized through orthogonal test combination, and the production process and operation points were clarified. The results showed that the best formula of rose green plum juice compound beverage was rose petal,brown sugar ratio 2∶1 pickled,aged,extracted and prepared rose sugar liquid,the best material ratio of rose sugar liquid and plum juice was 3∶7,add 1.5% honey and 0.1% citric acid. The rose green plum composite drink was light purple red,moderately sweet and sour, accompanied by rose fragrance, soluble solids, protein and VC content respectively, 13.2%,9.34 mg/mL, 438 μg/mL, the health indicators meet the requirements of relevant national standards, was a drink with healthy unique flavor,nutritions.
引文
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[2]虞伊林.玫瑰活体香气和花水成分及含量变化研究[D].上海:上海交通大学,2012.
[3]杨柳,崔亚宁,刘松,等.大马士革玫瑰1号精油香气成分的分析[J].北京农学院学报,2015,30(3):19-23.
[4]丁文浩.玫瑰资源开发的前景[J].农村科技,2004(1):35.
[5]李文玲,马大鹏,王会娟,等.食用玫瑰的栽培技术[J].河南农业科学,2005,34(4):67-68.
[6]王玉娟.梅品种资源亲缘关系的RAPD和EST-SSR分析[D].南京:南京农业大学,2011.
[7]王珊.果梅完全花与不完全花相关性状的差异及其蛋白质组学的初步分析[D].南京:南京农业大学,2008.
[8]宋娟.果梅PmARF基因的克隆及功能分析[D].南京:南京农业大学,2015.
[9]倪秉玉.青梅丰产栽培技术[J].东南园艺,2004(2):60-61.
[10]郭东海.乌梅保健用途多[J].药膳食疗,2004(5):43.
[11]张怡,陈虹,郑宝东.青梅汁改善小鼠记忆障碍的研究[J].营养学报,2007,29(3):306-307.
[12]梁多,刘智,肖婉娜.HPLC法同时测定青梅精中梅素和5-羟甲基糠醛[J].农产品加工,2017(1):57-59,65.
[13]徐玉娟,肖更生,陈卫东,等.青梅的研究进展[J].食品工业科技,2005(1):185-187.
[14]蒋益虹.青梅果醋醋酸发酵工艺的优化[J].农业机械学报,2005,36(7):85-88.
[15]金绍黑.青梅营养保健软糖[J].技术与市场,2004(7):24-25.