双玫汁饮料工艺配方优化研究
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摘要
为研发出香气和口感具佳的双玫汁饮料制作工艺,首先以单因素随机区组实验探索提取玫瑰茄原汁工艺参数,再以此玫瑰茄原汁为原料,分别探索玫瑰花原汁、蔗糖、果葡糖浆、柠檬酸添加量对双玫汁外观品质的影响,在此基础上采用正交设计实验,探索生产双玫汁所需玫瑰花原汁、蔗糖、果葡糖浆、柠檬酸添加量的最优配比。结果表明:(1)料液比、浸提时间、浸提温度、甘草均影响玫瑰茄原汁的感官品质,玫瑰茄原汁提取参数以料液比1:80,浸提时间40 min,浸提温度75℃,甘草添加量0.4%为宜。(2)玫瑰花原汁主要影响双玫汁饮料的玫瑰香味品质,其用量宜在2%～4%;蔗糖主要影响双玫汁饮料的甜度,其用量宜在3%～4%;果葡糖浆主要调节双玫汁饮料的甜味感和减少蔗糖的用量,其用量宜在2%～4%;柠檬酸主要影响双玫汁饮料的酸味舒适感,其用量宜在2%～4%。(3)生产双玫汁饮料最佳调配方案为浓度1.25%的玫瑰茄浸提汁+4%玫瑰花汁+2%蔗糖+2.5%果葡糖浆+0.12%柠檬酸。通过该工艺加工的双玫汁饮料,颜色柔玫红、玫瑰香味诱人,营养丰富。
To explore the techniques for making Shuangmei juice beverage with aroma and taste good, first, the single-factor random block experiment was used to study the process parameters of extracting roselle juice, and then, the roselle juice was used as raw material to clarify the effect of the rose juice, sucrose, fructose syrup and citric acid on the appearance quality of the beverage. Based on this, orthogonal design experiments were carried out to explore the optimal ratio of the original rose juice, sucrose, fructose syrup and citric acid required for the production of the beverage. The results showed that:(1) the ratio of material to liquid, the extraction time, the extraction temperature and licorice all affected the sensory quality of roselle juice, the extraction parameters of roselle juice were: ratio of material to liquid of 1:80, the extraction time of 40 min, the leaching temperature of 75℃, and the adding amount of licorice of 0.4%;(2) rose juice mainly affected the rose flavor quality of Shuangmei juice beverage, and its dosage should be 2%-4%, sucrose mainly affected the sweetness,and its dosage should be 3%-4%, glucose syrup mainly regulated the sweetness and reduced the dosage of sucrose, its dosage was preferably 2%-4%, the citric acid mainly affected the sour taste, and the dosage should be 2%-4%;(3) the best blending scheme for the production of Shuangmei juice beverage was 1.25% roselle extract juice+ 4% rose juice+ 2% sucrose+ 2.5% fructose syrup+ 0.12% citric acid. The Shuangmei juice beverage processed by this technique process is a healthy flower drink with soft color and rose fragrance.
To explore the techniques for making Shuangmei juice beverage with aroma and taste good, first, the single-factor random block experiment was used to study the process parameters of extracting roselle juice, and then, the roselle juice was used as raw material to clarify the effect of the rose juice, sucrose, fructose syrup and citric acid on the appearance quality of the beverage. Based on this, orthogonal design experiments were carried out to explore the optimal ratio of the original rose juice, sucrose, fructose syrup and citric acid required for the production of the beverage. The results showed that:(1) the ratio of material to liquid, the extraction time, the extraction temperature and licorice all affected the sensory quality of roselle juice, the extraction parameters of roselle juice were: ratio of material to liquid of 1:80, the extraction time of 40 min, the leaching temperature of 75℃, and the adding amount of licorice of 0.4%;(2) rose juice mainly affected the rose flavor quality of Shuangmei juice beverage, and its dosage should be 2%-4%, sucrose mainly affected the sweetness,and its dosage should be 3%-4%, glucose syrup mainly regulated the sweetness and reduced the dosage of sucrose, its dosage was preferably 2%-4%, the citric acid mainly affected the sour taste, and the dosage should be 2%-4%;(3) the best blending scheme for the production of Shuangmei juice beverage was 1.25% roselle extract juice+ 4% rose juice+ 2% sucrose+ 2.5% fructose syrup+ 0.12% citric acid. The Shuangmei juice beverage processed by this technique process is a healthy flower drink with soft color and rose fragrance.
引文
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[25]王文勃,薛艳芳,王帅,等.玫瑰花饮料的研究[J].农产品加工·学刊,2014(7):9-15.
[2]王金亭.天然玫瑰茄红色素研究进展[J].粮食与油脂,2010(11):40-43.
[3]魏常锦.玫瑰茄的营养保健功能及开发利用[J].北京农业,2013(33):239-240.
[4]顾关云,蒋昱.玫瑰茄的药理作用与临床应用[J].现代药物与临床,2010,25(3):165-171.
[5]赵晓峰,吴荣书.玫瑰花的综合利用及其开发前景[J].保鲜与加工,2004,4(3):30-31.
[6]陈政.玫瑰茄的开发和利用[J].饮料工业,2007,10(3):13-16.
[7]杜元明,宋喜云.玫瑰茄桑椹复合饮料的研制[J].中国食物与营养,2009(4):39-41.
[8]孙军涛,肖付刚,祝鑫冉.玫瑰茄苹果果酒的研制[J].酿酒科技,2015(2):78-80.
[9]张赛男.玫瑰茄的药用价值与利用现状[J].现代化农业,2014(12):23-25.
[10]李升锋,徐玉娟,刘学铭.玫瑰茄浸提工艺条件的研究[J].农产品加工·学刊,2006(7):11-17.
[11]毛立新,毛暄.玫瑰茄花饮料的研制[J].食品工程,2006(1):44-46.
[12]杜元明,宋喜云.玫瑰茄桑椹复合饮料的研制[J].中国食物与营养,2009(4):39-41.
[13]中华人民共和国国家卫生和计划生育委员会.GB 7101-2015,食品安全国家标准饮料[S].北京:中国标准出版社,2016.
[14]中国疾病预防控制中心营养与食品安全所,中华人民共和国内蒙古出入境检验检疫局,上海市疾病预防控制中心,等.GB/T 4789.2-2008,食品卫生微生物学检验菌落总数测定标准[S].北京:中国标准出版社,2009:12-18.
[15]李玉荣,张素华,卞言广.干制花卉饮料最佳技术参数的探讨[J].广东农业科学,2010(6):160-168.
[16]黄芹.玫瑰茄保健饮品的试制及其质量分析[J].海峡药学,2006,18(1):52-53.
[17]李升锋,刘学铭,陈智毅,等.玫瑰茄花萼营养和药理作用研究进展[J].食品研究与开发,2006,27(10):129-133.
[18]黄琼,陈晓波.玫瑰茄果酱的研制[J].佛山科学技术学院学报:自然科学版,2017,35(3):62-66.
[19]洪璇,王丽霞,陈仲巍,等.玫瑰茄天使蛋糕加工工艺的研究[J].食品研究与开发,2017,38(18):82-87.
[20]洪璇,陈仲巍,王丽霞,等.玫瑰茄果冻的配方与加工工艺研究[J].食品研究与开发,2017,38(4):76-82.
[21]李玉珠,龙谋,汤艳燕,等.玫瑰茄浸提及其发酵酒工艺优化及发酵前后有机酸和酚酸的比较[J].食品科学,2018,39(4):66-75.
[22]洪璇,陈仲巍,王丽霞,等.玫瑰茄糯米酒的研制[J].酿酒科技,2017(2):93-96.
[23]潘爽,鲍明,徐蓓蓓,等.玫瑰茄发酵酸乳生产工艺研究[J].中国食物与营养,2016,22(2):58-62.
[24]王丽霞,洪璇,吴文龙,等.玫瑰茄葡萄复合果酒的研制[J].酿酒科技,2017(3):86-88.
[25]王文勃,薛艳芳,王帅,等.玫瑰花饮料的研究[J].农产品加工·学刊,2014(7):9-15.