红枣山楂芦荟复合饮料的研制
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摘要
为研制风味独特的复合饮料,采用红枣、山楂和芦荟为主要原料,辅以白砂糖和柠檬酸,以感官评价为指标采用单因素实验和正交试验设计确定原料汁最佳配比,以离心沉淀率为指标采用单因素和响应面分析法确定稳定剂最佳复配方案。结果表明:单因素实验基础上,原料汁最佳配比为:红枣汁20%、山楂汁11%和芦荟汁40%,稳定剂最佳复配方案为:黄原胶0.086%、羧甲基纤维素钠0.13%和结冷胶0.037%,在此条件下,复合饮料感官评价分值为93.1±0.9分,离心沉淀率最低可达0.43%±0.015%。产品色泽纯正,呈橘黄色,酸甜适度,组织细腻,无沉淀和分层现象,具有红枣、山楂和芦荟独特香气,研究结果具有一定参考价值。
With red jujube,hawthorn and aloe as main materials to develope compound beverage with unique flavor,sugar and citric acid were used as excipients. The raw materia juice formula was optimized with taking sensory evaluation as the reference index by single factor and orthogonal experiments,the mixed stabilizer was optimized with taking centrifugal sedimentation rate as the reference index by single factor and response surface methodology. The results showed:On the basis of single factor experiments,raw material juice formula:red jujube juice 20%,hawthorn juice 11% and aloe juice 40%,the mixed stabilizer formula:xanthan gum 0.086%,carboxymethyl cellulose sodium 0.13% and gellan gum 0.037%,the sensory evaluation score of mixed beverage was 93.1±0.9 score,and the centrifugal sedimentation rate was 0.43%±0.015% under optimum formulation conditions. The mixed beverage had a orange color with the proper acidity and sweet taste,releases unique aroma of red jujube,hawthorn and aloe without precipitation or stratification. The research results had some reference value.
With red jujube,hawthorn and aloe as main materials to develope compound beverage with unique flavor,sugar and citric acid were used as excipients. The raw materia juice formula was optimized with taking sensory evaluation as the reference index by single factor and orthogonal experiments,the mixed stabilizer was optimized with taking centrifugal sedimentation rate as the reference index by single factor and response surface methodology. The results showed:On the basis of single factor experiments,raw material juice formula:red jujube juice 20%,hawthorn juice 11% and aloe juice 40%,the mixed stabilizer formula:xanthan gum 0.086%,carboxymethyl cellulose sodium 0.13% and gellan gum 0.037%,the sensory evaluation score of mixed beverage was 93.1±0.9 score,and the centrifugal sedimentation rate was 0.43%±0.015% under optimum formulation conditions. The mixed beverage had a orange color with the proper acidity and sweet taste,releases unique aroma of red jujube,hawthorn and aloe without precipitation or stratification. The research results had some reference value.
引文
[1]胡洪禄,于淑兰,王会礼.芦荟、葡萄、大枣、大姜复合饮料工艺研究[J].食品科技,2009,34(5):67-69.
[2]J H Al-Niami,R A M Saggar,M F Abbas.The physiology of ripening of jujube fruit(Zizyphus spina-christi(L)Wild)[J].Scientia Horticulturae,1992,51(3-4):303-308.
[3]Ebeydulla Rahman,Ali Momin,Liang Zhao,et al.Bioactive,nutritional composition,heavy metal and pesticide residue of four Chinese jujube cultivars[J].Food Science and Biotechnology,2018,27(2):323-331.
[4]范阳平,江胜龙,黄冰冰,等.红枣-枸杞复合饮料配方及其稳定剂研究[J].安徽农业科学,2012,40(4):2325-2326.
[5]陈启发.红枣的营养功效与枣树栽培技术[J].现代农业科技,2013(7):100-101.
[6]于淑兰.紫甘薯、大枣、山楂复合饮料制备工艺[J].食品研究与开发,2017,38(13):109-112.
[7]卢智,柳青山,朱俊玲.芦荟山楂复合饮料加工工艺研究[J].食品工程,2016(1):43-45.
[8]侯旭杰,袁艳林,李海伟,等.红枣山楂枸杞复合果汁饮料的研制[J].塔里木大学学报,2010,22(3):1-7.
[9]徐凌,李翠霞,于志清,等.芦荟食品的开发利用[J].农村实用工程技术,2002(2):28-29.
[10]李润国,陈革.芦荟山楂汁复合饮料的研制[J].食品科技,2002(12):59-60,66.
[11]廖威,杨春城,钟华锋,等.芦荟中药复合保健饮料的研制[J].食品科学,2004(6):207-209.
[12]张远,计红芳,胡梁斌,等.红枣山楂复合饮料的加工工艺[J].食品与发酵工业,2008,34(11):108-110.
[13]刘云,刘通讯,曹艳妮,等.芦荟-红枣-生姜-蜂蜜复合美容保健饮料的研制[J].食品工业,2010,31(6):70-73.
[14]杜琨,张百刚.红枣芦荟复合饮料的研制[J].粮油食品科技,2006,14(3):40-41.
[15]曲永鑫.山楂、大枣、枸杞、菊花天然复合保健饮料的工艺研究[J].食品科学,2008,29(10):710-713.
[16]孙军涛,张智超,孟荍.红景天枸杞山楂复合饮料的研制[J].食品研究与开发,2017,38(24):53-56.
[17]苗敬芝,徐栋栋,董玉玮.灵芝、金针菇混合发酵-芦荟复合保健饮料的研制[J].食品工业,2014,35(3):101-104.
[18]郑梅霞,朱育菁,陈峥,等.12种食品胶的乳化性能比较研究[J].食品工业,2018,39(4):188-190.
[19]刘敏.刺梨-松花粉复合饮料的稳定性研究[J].山地农业生物学报,2017,36(4):43-48.
[20]向宇,鲁群,谭军,等.响应面分析优化枸杞浑浊汁饮料稳定工艺研究[J].核农学报,2017,31(11):2154-2163.
[21]何凤林.玉米南瓜复合饮料的研制[J].包装与食品机械,2016,34(1):26-30.
[22]宋晶晶,田歌,吴浩天,等.响应面试验优化葡萄籽鹰嘴豆复合饮料稳定剂配方[J].食品与发酵工业,2017,43(8):197-203.
[23]张俊,程卫东,史学伟.野樱桃李果汁饮料工艺研究[J].食品研究与开发,2016,37(20):71-75.
[24]Lu Hou,Yan Wang,Yanhong Cui,et al.Optimisation of a highly efficient shoot regeneration system using leaf explants of Chinese jujube(Ziziphus jujuba Mill.)by Response Surface Methodology[J].The Journal of Horticultural Science and Biotechnology,2018,93(3):289-295.
[25]王小凤,涂向辉,顾晶晶,等.马铃薯果蔬复合饮料稳定剂及其稳定性的研究[J].粮食与食品工业,2018,25(2):37-41.
[2]J H Al-Niami,R A M Saggar,M F Abbas.The physiology of ripening of jujube fruit(Zizyphus spina-christi(L)Wild)[J].Scientia Horticulturae,1992,51(3-4):303-308.
[3]Ebeydulla Rahman,Ali Momin,Liang Zhao,et al.Bioactive,nutritional composition,heavy metal and pesticide residue of four Chinese jujube cultivars[J].Food Science and Biotechnology,2018,27(2):323-331.
[4]范阳平,江胜龙,黄冰冰,等.红枣-枸杞复合饮料配方及其稳定剂研究[J].安徽农业科学,2012,40(4):2325-2326.
[5]陈启发.红枣的营养功效与枣树栽培技术[J].现代农业科技,2013(7):100-101.
[6]于淑兰.紫甘薯、大枣、山楂复合饮料制备工艺[J].食品研究与开发,2017,38(13):109-112.
[7]卢智,柳青山,朱俊玲.芦荟山楂复合饮料加工工艺研究[J].食品工程,2016(1):43-45.
[8]侯旭杰,袁艳林,李海伟,等.红枣山楂枸杞复合果汁饮料的研制[J].塔里木大学学报,2010,22(3):1-7.
[9]徐凌,李翠霞,于志清,等.芦荟食品的开发利用[J].农村实用工程技术,2002(2):28-29.
[10]李润国,陈革.芦荟山楂汁复合饮料的研制[J].食品科技,2002(12):59-60,66.
[11]廖威,杨春城,钟华锋,等.芦荟中药复合保健饮料的研制[J].食品科学,2004(6):207-209.
[12]张远,计红芳,胡梁斌,等.红枣山楂复合饮料的加工工艺[J].食品与发酵工业,2008,34(11):108-110.
[13]刘云,刘通讯,曹艳妮,等.芦荟-红枣-生姜-蜂蜜复合美容保健饮料的研制[J].食品工业,2010,31(6):70-73.
[14]杜琨,张百刚.红枣芦荟复合饮料的研制[J].粮油食品科技,2006,14(3):40-41.
[15]曲永鑫.山楂、大枣、枸杞、菊花天然复合保健饮料的工艺研究[J].食品科学,2008,29(10):710-713.
[16]孙军涛,张智超,孟荍.红景天枸杞山楂复合饮料的研制[J].食品研究与开发,2017,38(24):53-56.
[17]苗敬芝,徐栋栋,董玉玮.灵芝、金针菇混合发酵-芦荟复合保健饮料的研制[J].食品工业,2014,35(3):101-104.
[18]郑梅霞,朱育菁,陈峥,等.12种食品胶的乳化性能比较研究[J].食品工业,2018,39(4):188-190.
[19]刘敏.刺梨-松花粉复合饮料的稳定性研究[J].山地农业生物学报,2017,36(4):43-48.
[20]向宇,鲁群,谭军,等.响应面分析优化枸杞浑浊汁饮料稳定工艺研究[J].核农学报,2017,31(11):2154-2163.
[21]何凤林.玉米南瓜复合饮料的研制[J].包装与食品机械,2016,34(1):26-30.
[22]宋晶晶,田歌,吴浩天,等.响应面试验优化葡萄籽鹰嘴豆复合饮料稳定剂配方[J].食品与发酵工业,2017,43(8):197-203.
[23]张俊,程卫东,史学伟.野樱桃李果汁饮料工艺研究[J].食品研究与开发,2016,37(20):71-75.
[24]Lu Hou,Yan Wang,Yanhong Cui,et al.Optimisation of a highly efficient shoot regeneration system using leaf explants of Chinese jujube(Ziziphus jujuba Mill.)by Response Surface Methodology[J].The Journal of Horticultural Science and Biotechnology,2018,93(3):289-295.
[25]王小凤,涂向辉,顾晶晶,等.马铃薯果蔬复合饮料稳定剂及其稳定性的研究[J].粮食与食品工业,2018,25(2):37-41.