野樱桃李蓝莓复合果汁饮料的工艺研究
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摘要
以野樱桃李、蓝莓为主要原料,通过添加适当的甜味剂、酸度调节剂和稳定剂等研制出风味独特的野樱桃李蓝莓复合果汁饮料。通过单因素实验和正交试验可以得出野樱桃李蓝莓复合饮料的最佳工艺配方为:野樱桃李浆25%,蓝莓浆20%,白砂糖4.0%,柠檬酸0.06%,果胶0.06%,黄原胶0.04%和CMC-Na 0.04%。
A composite beverage is developed with prunus cerasifera and blueberry as main raw materials,sugar and citric acid as accessories,adding a certain amount of stabilizer. By single factor test and orthogonal experiment design,the optimal formula of the blending beverage of blueberry and Chinese yam is as follows: the amount of prunus cerasifera is 25%,the amount of blueberry is 20%;the amount of sugar is 4.0%;the citric acid is 0.06%;the pectin is0.06%,the xanthan gum is 0.04% and the CMC-Na is 0.04%.
A composite beverage is developed with prunus cerasifera and blueberry as main raw materials,sugar and citric acid as accessories,adding a certain amount of stabilizer. By single factor test and orthogonal experiment design,the optimal formula of the blending beverage of blueberry and Chinese yam is as follows: the amount of prunus cerasifera is 25%,the amount of blueberry is 20%;the amount of sugar is 4.0%;the citric acid is 0.06%;the pectin is0.06%,the xanthan gum is 0.04% and the CMC-Na is 0.04%.
引文
[1]赵晶晶.新疆野生樱桃李营养成分的测定及果胶提取工艺的研究[D].乌鲁木齐:新疆农业大学,2012,18.
[2]王燕.樱桃李果实主要花色苷组分及相关特性分析[D].泰安:山东农业大学,2012,20.
[3]吴素玲,张玖,孙晓明.珍稀植物-野生樱桃李的成分基本分析[J].中国野生植物资源,2004,23(5):35-37.
[4]丁文浩.野樱桃李的营养价值[J].农村科技,2006(12):53.
[5]王春梅,苏普,谢天成,等.野生樱桃李营养成分及抗氧化功能研究进展[J].药物生物技术,2013,20(6):582-585.
[6]周龙,廖康,许正,等.新疆野生樱桃李种质资源研究进展[J].经济林研究,2016,2(28):142-145.
[7]李博睿,苏美玲,李鑫,等.蓝莓山药复合饮料的研制[J].农产品加工,2016(5):22-25.
[8]方修贵,周伟东,曹雪丹,等.蓝莓刺梨复合饮料的生产工艺技术[J].浙江柑橘,2013,30(3):25-26.
[9]冯玮.蓝莓抗疲劳功能饮料的研制[J].食品研究与开发,2014,35(12):31-33.
[10]SMITH M A L,ARLEY K A,SEIGLER D,et al.Bioactive properties of wild blueberry Fruits[J].Journal of Food Science,2000,65(2):352-256.
[11]Neto C C.Cranberry and blueberry:Evidence for protec-tive effects against cancer and vascular diseases[J].Mo-lecular Nutrition&Food Research,2007,51(6):652-664.
[12]包怡红,王文琼.果肉型蓝莓饮料的研制[J].中国林副产业,2011(5):32-35.
[13]刘会灵,曹建新.越橘属植物的研究进展[J].天然产物研究与开发,2009(5):905-911.
[14]王春荣,尹德斌,文连奎.蓝莓果脯加工工艺[J].农产品加工,2014(3):46-47.
[15]孙贵宝.蓝莓在日本的栽培发展及其产业化[J].天津农林科技,2002(4):38-39.
[16]王静华.蓝莓保健果汁饮料加工工艺的研制[J].辽宁农业职业技术学院学报,2015,17(1):5-6.
[17]张士康,肖正春,张广伦,等.樱桃李与蓝莓果的营养价值[J].2004,23(3):1-3.
[18]GB7101-2015食品安全国家标准饮料[S].北京:中国标准出版社,2015.
[19]GB/T 12143-2008饮料通用分析方法[S].北京:中国标准出版社,2009.
[20]GB/T 4789.3-2010食品安全国家标准食品微生物学检验大肠菌群计数[S].北京:中国标准出版社,2010.
[2]王燕.樱桃李果实主要花色苷组分及相关特性分析[D].泰安:山东农业大学,2012,20.
[3]吴素玲,张玖,孙晓明.珍稀植物-野生樱桃李的成分基本分析[J].中国野生植物资源,2004,23(5):35-37.
[4]丁文浩.野樱桃李的营养价值[J].农村科技,2006(12):53.
[5]王春梅,苏普,谢天成,等.野生樱桃李营养成分及抗氧化功能研究进展[J].药物生物技术,2013,20(6):582-585.
[6]周龙,廖康,许正,等.新疆野生樱桃李种质资源研究进展[J].经济林研究,2016,2(28):142-145.
[7]李博睿,苏美玲,李鑫,等.蓝莓山药复合饮料的研制[J].农产品加工,2016(5):22-25.
[8]方修贵,周伟东,曹雪丹,等.蓝莓刺梨复合饮料的生产工艺技术[J].浙江柑橘,2013,30(3):25-26.
[9]冯玮.蓝莓抗疲劳功能饮料的研制[J].食品研究与开发,2014,35(12):31-33.
[10]SMITH M A L,ARLEY K A,SEIGLER D,et al.Bioactive properties of wild blueberry Fruits[J].Journal of Food Science,2000,65(2):352-256.
[11]Neto C C.Cranberry and blueberry:Evidence for protec-tive effects against cancer and vascular diseases[J].Mo-lecular Nutrition&Food Research,2007,51(6):652-664.
[12]包怡红,王文琼.果肉型蓝莓饮料的研制[J].中国林副产业,2011(5):32-35.
[13]刘会灵,曹建新.越橘属植物的研究进展[J].天然产物研究与开发,2009(5):905-911.
[14]王春荣,尹德斌,文连奎.蓝莓果脯加工工艺[J].农产品加工,2014(3):46-47.
[15]孙贵宝.蓝莓在日本的栽培发展及其产业化[J].天津农林科技,2002(4):38-39.
[16]王静华.蓝莓保健果汁饮料加工工艺的研制[J].辽宁农业职业技术学院学报,2015,17(1):5-6.
[17]张士康,肖正春,张广伦,等.樱桃李与蓝莓果的营养价值[J].2004,23(3):1-3.
[18]GB7101-2015食品安全国家标准饮料[S].北京:中国标准出版社,2015.
[19]GB/T 12143-2008饮料通用分析方法[S].北京:中国标准出版社,2009.
[20]GB/T 4789.3-2010食品安全国家标准食品微生物学检验大肠菌群计数[S].北京:中国标准出版社,2010.