无籽刺梨果汁饮料配方及其稳定性研究
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摘要
以无籽刺梨为原料,对无籽刺梨果汁饮料配方及其稳定性进行研究。在单因素试验的基础上,利用正交试验设计优化无籽刺梨果汁饮料的最佳配方为:无籽刺梨原果汁14%、白砂糖6%、柠檬酸0.26%、苹果酸0.02%、安赛蜜0.01%、阿斯巴甜0.01%;同时以正交试验设计优化饮料中不同稳定剂的添加量为羧甲基纤维素钠(carboxymethylcellulose sodium,CMC-Na)0.08%、黄原胶0.01%、结冷胶0.007%。该产品口感纯正,酸甜适中,组织均匀,稳定性好,具有无籽刺梨独特的香味。
With Rosa sterilis as raw materials,the formula and stability of Rosa sterilis juice beverage were studied. Based on the single factor experiments,the optimal formulas of Rosa sterilis juice beverage were determined through orthogonal test and sensory evaluation as follows:14 % Rosa sterilis raw juice,6 % sugar,0.26 % citric acid,0.02 % malic acid,0.01 % acesulfame potassium,0.01 % aspartame. And then the adding dose of stabilizer was determined by orthogonal test as follows:0.08 % carboxymethylcellulose sodium(CMC-Na),0.01 % xanthan gum,0.007 % gellan gum. The product was moderately sweet and sour,pure taste,uniform texture,good stability and had the unique fragrance of Rosa sterilis.
With Rosa sterilis as raw materials,the formula and stability of Rosa sterilis juice beverage were studied. Based on the single factor experiments,the optimal formulas of Rosa sterilis juice beverage were determined through orthogonal test and sensory evaluation as follows:14 % Rosa sterilis raw juice,6 % sugar,0.26 % citric acid,0.02 % malic acid,0.01 % acesulfame potassium,0.01 % aspartame. And then the adding dose of stabilizer was determined by orthogonal test as follows:0.08 % carboxymethylcellulose sodium(CMC-Na),0.01 % xanthan gum,0.007 % gellan gum. The product was moderately sweet and sour,pure taste,uniform texture,good stability and had the unique fragrance of Rosa sterilis.
引文
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[3]张丹.无籽刺梨酶法制汁工艺及果粉制备研究[D].重庆:西南大学,2017:1
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[7]张源和,马娜,何敬愉,等.微波消解-ICP-OES法测定刺梨和无籽刺梨果实中微量元素[J].中山大学学报(自然科学版),2016,55(3):106-110
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[9]李小鑫,罗昱,梁芳,等.浑浊型刺梨果汁饮料配方及其稳定性研究[J].食品与发酵工业,2013,39(7):216-222
[10]薛长风,裴志胜,文攀,等.黄秋葵植物饮料的研制[J].食品工业,2018,39(3):20-23
[11]吴德智,王建超,李安,等.火龙果果粒复合饮料的生产工艺及其稳定性研究[J].食品工业,2017,38(7):5-9
[12]张桂芳,陈羽红,张东杰,等.酸菜汁乳饮料稳定性的研制[J].食品工业,2017,38(2):58-61
[13]中华人民共和国国家质量监督检验检疫总局.饮料通用分析方法:GB/T 12143-2008[S].北京:中国标准出版社,2008:1-6
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[15]国家食品药品监督管理总局.食品安全国家标准食品微生物学检验大肠菌群计数:GB 4789.3-2016[S].北京:中国标准出版社,2016:3-5
[16]国家食品药品监督管理总局.食品安全国家标准食品微生物学检验菌落总数测定:GB 4789.2-2016[S].北京:中国标准出版社,2016:1-3
[17]中华人民共和国国家卫生和计划生育委员会.食品安全国家标准食品添加剂使用标准:GB 2760-2014[S].北京:中国标准出版社,2014:33-34
[18]何越.高果糖浆和其他甜味剂在食品加工中的选用[J].食品工业,2005(3):15-17
[2]杨皓,李婕羚,范明毅,等.无籽刺梨研究进展与展望[J].江苏农业科学,2016,44(10):38-42
[3]张丹.无籽刺梨酶法制汁工艺及果粉制备研究[D].重庆:西南大学,2017:1
[4]Janse v R C,Erasmus E,Loots D T,et al.Rosa roxburghii supplementation in a controlled feeding study increases plasma antioxidant capacity and glutathione redox state[J].European Journal of Nutrition,2005,44(7):452-457
[5]Liang G Y,Gray A I,Waterman P G.Pentacyclic Triterpenes from the Fruits of Rosa sterilis[J].Journal of Natural Products,1989,52(1):162-166
[6]张丹,韦广鑫,曾凡坤.贵州不同产地无籽刺梨的基本营养成分及香气物质比较[J].食品科学,2016,37(22):166-172
[7]张源和,马娜,何敬愉,等.微波消解-ICP-OES法测定刺梨和无籽刺梨果实中微量元素[J].中山大学学报(自然科学版),2016,55(3):106-110
[8]吴洪娥,金平,周艳,等.刺梨与无籽刺梨的果实特性及其主要营养成分差异[J].贵州农业科学,2014(8):221-223
[9]李小鑫,罗昱,梁芳,等.浑浊型刺梨果汁饮料配方及其稳定性研究[J].食品与发酵工业,2013,39(7):216-222
[10]薛长风,裴志胜,文攀,等.黄秋葵植物饮料的研制[J].食品工业,2018,39(3):20-23
[11]吴德智,王建超,李安,等.火龙果果粒复合饮料的生产工艺及其稳定性研究[J].食品工业,2017,38(7):5-9
[12]张桂芳,陈羽红,张东杰,等.酸菜汁乳饮料稳定性的研制[J].食品工业,2017,38(2):58-61
[13]中华人民共和国国家质量监督检验检疫总局.饮料通用分析方法:GB/T 12143-2008[S].北京:中国标准出版社,2008:1-6
[14]中华人民共和国国家质量监督检验检疫总局.食品中总酸的测定:GB/T 12456-2008[S].北京:中国标准出版社,2008:1-
[15]国家食品药品监督管理总局.食品安全国家标准食品微生物学检验大肠菌群计数:GB 4789.3-2016[S].北京:中国标准出版社,2016:3-5
[16]国家食品药品监督管理总局.食品安全国家标准食品微生物学检验菌落总数测定:GB 4789.2-2016[S].北京:中国标准出版社,2016:1-3
[17]中华人民共和国国家卫生和计划生育委员会.食品安全国家标准食品添加剂使用标准:GB 2760-2014[S].北京:中国标准出版社,2014:33-34
[18]何越.高果糖浆和其他甜味剂在食品加工中的选用[J].食品工业,2005(3):15-17