焦香型灵武长枣清汁饮料的研制
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摘要
灵武长枣营养丰富,但近年来在产品加工转化方面深入研究不够,深加工产品单一,营养损失严重。针对以上问题,本文以灵武长枣为原料,开发出一款新型枣清汁饮品,达到理想的色泽、香气和协调的口感。研究确定了灵武长枣饮料的最佳配方,即焦枣汁17.99%,枣清汁55.00%,蔗糖2.95%,糖酸比为53∶1。此配方下饮料的感官评分96.50,可溶性固形物含量7.83%,黄酮含量0.0227 mg/m L,总酚含量0.1690mg/m L。灵武长枣清汁饮料酸甜爽口、柔和细腻、余味清香,且工艺简单,极具工艺化生产价值和开发前景广阔。
Lingwu long shap jujube has many nutrients. However,the processing of the products need to be further studied due to the severe nutrition loss in the processing. Lingwu long shape jujube juice was developed in order to produce a good color,aroma and tasty beverage. The best formula of the beverage was jujube juice 17.99%,among which 55.00% of the juice was from baked jujuby,sucrose 2.95%,sugar to acid ratio was 53 ∶ 1. The product has moderate acidity and sweetness,and strong jujube aroma. Its sensory score was 96.50,and the content of soluble solids,flavonoidsds and total phenols was 7.83%,0.0227 mg/m L and 0.1690 mg/m L,respectively. The technology is simple,has industry value and broad prospects of development.
Lingwu long shap jujube has many nutrients. However,the processing of the products need to be further studied due to the severe nutrition loss in the processing. Lingwu long shape jujube juice was developed in order to produce a good color,aroma and tasty beverage. The best formula of the beverage was jujube juice 17.99%,among which 55.00% of the juice was from baked jujuby,sucrose 2.95%,sugar to acid ratio was 53 ∶ 1. The product has moderate acidity and sweetness,and strong jujube aroma. Its sensory score was 96.50,and the content of soluble solids,flavonoidsds and total phenols was 7.83%,0.0227 mg/m L and 0.1690 mg/m L,respectively. The technology is simple,has industry value and broad prospects of development.
引文
[1]章英才,柴雅红,曹金霞.灵武长枣果实多糖中单糖组成分析[J].干旱地区农业研究,2018,36(02):144-152.
[2]陈兰.大平顶枣相温保鲜与营养果粒加工技术研究[D].天津科技大学,2015.
[3]郭瑜,冯翠萍.澄清型红枣饮料的研制[J].安徽农业科学,2008(24):10675-10676+10678.
[4]张瑞,张新,李喜宏,等.温度波动对灵武长枣贮藏品质的影响[J].食品研究与开发,2017,38(24):199-203.
[5]袁时洁,肖敏,郭娅,等.红心火龙果醋饮料调配工艺研究[J].中国酿造,2018,37(03):182-185.
[6]米悦.红枣复合果浆加工工艺及特性研究[D].石河子大学,2016.
[7]柏芸,熊善柏.红枣饮料生产技术[J].农村新技术,2011(12):50-51.
[8]王静.枣浓缩清汁加工工艺研究[D].河南工业大学,2016.
[9]冀晓龙,杜丽娟,田汉英,等.鲜枣汁加工工艺研究[J].食品研究与开发,2014,35(04):49-52.
[10]尤丽新,陈海燕,宋继伟,等.葛花汁无糖饮料的研制[J].中国酿造,2013,32(06):162-164+168.
[11]GB 12456-2008,食品中总酸的测定[S].
[12]NY 2010-2011,柑桔类水果及制品中总黄酮含量的测定[S].
[13]闫忠心.干制对红枣香气物质和品质的影响[D].西北农林科技大学,2011.
[14]GB 4789.3-2016,食品安全国家标准食品微生物学检验大肠菌群计数[S].
[15]GB 4789.4—2016,食品安全国家标准食品微生物学检验沙门氏菌检验[S].
[16]GB 4789.5—2016,食品安全国家标准食品微生物学检验志贺氏菌检验[S].
[17]GB 4789.10—2016,食品安全国家标准食品微生物学检验金黄色葡萄球菌检验[S].
[18]陈志伟,陈坤,胡银川,等.响应面法对苦丁茶总黄酮提取工艺的优化[J].西南大学学报(自然科学版),2012,34(05):119-125.
[19]秦鸿.非小细胞肺癌化疗前后呼出气体成分检测的比较性研究[D].南昌大学,2018.
[20]岳海波,陈义坤,王娟,等.香兰素-α-D-葡糖苷的热裂解分析及在卷烟中的应用[J].湖北农业科学,2013,52(24):6156-6158.
[2]陈兰.大平顶枣相温保鲜与营养果粒加工技术研究[D].天津科技大学,2015.
[3]郭瑜,冯翠萍.澄清型红枣饮料的研制[J].安徽农业科学,2008(24):10675-10676+10678.
[4]张瑞,张新,李喜宏,等.温度波动对灵武长枣贮藏品质的影响[J].食品研究与开发,2017,38(24):199-203.
[5]袁时洁,肖敏,郭娅,等.红心火龙果醋饮料调配工艺研究[J].中国酿造,2018,37(03):182-185.
[6]米悦.红枣复合果浆加工工艺及特性研究[D].石河子大学,2016.
[7]柏芸,熊善柏.红枣饮料生产技术[J].农村新技术,2011(12):50-51.
[8]王静.枣浓缩清汁加工工艺研究[D].河南工业大学,2016.
[9]冀晓龙,杜丽娟,田汉英,等.鲜枣汁加工工艺研究[J].食品研究与开发,2014,35(04):49-52.
[10]尤丽新,陈海燕,宋继伟,等.葛花汁无糖饮料的研制[J].中国酿造,2013,32(06):162-164+168.
[11]GB 12456-2008,食品中总酸的测定[S].
[12]NY 2010-2011,柑桔类水果及制品中总黄酮含量的测定[S].
[13]闫忠心.干制对红枣香气物质和品质的影响[D].西北农林科技大学,2011.
[14]GB 4789.3-2016,食品安全国家标准食品微生物学检验大肠菌群计数[S].
[15]GB 4789.4—2016,食品安全国家标准食品微生物学检验沙门氏菌检验[S].
[16]GB 4789.5—2016,食品安全国家标准食品微生物学检验志贺氏菌检验[S].
[17]GB 4789.10—2016,食品安全国家标准食品微生物学检验金黄色葡萄球菌检验[S].
[18]陈志伟,陈坤,胡银川,等.响应面法对苦丁茶总黄酮提取工艺的优化[J].西南大学学报(自然科学版),2012,34(05):119-125.
[19]秦鸿.非小细胞肺癌化疗前后呼出气体成分检测的比较性研究[D].南昌大学,2018.
[20]岳海波,陈义坤,王娟,等.香兰素-α-D-葡糖苷的热裂解分析及在卷烟中的应用[J].湖北农业科学,2013,52(24):6156-6158.