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费约果、无籽刺梨复合饮料的工艺研究

彭凌1,唐翠2,赵小红3,张猛1,金建1

(1 西南科技大学生命科学与工程学院,四川绵阳621010;2 南充市顺庆区食品药品监督管理局,四川 南充 637000;3 贵州省安顺市西秀区生产力促进中心,贵州 安顺 561000)

摘要:该文以无籽刺梨和费约果为原料,通过对其进行护色、酶解、浸提、调配,探讨饮料的稳定性、抗氧化活性,确定了复合饮料的配比和加工工艺。结果表明:0.05%异抗坏血酸钠盐护色,费约果果汁酶解条件:果胶酶用量0.05%、酶解温度为50℃、酶解时间为120min;无籽刺梨浸提处理:料液比为40%、浸提温度为60℃、浸提时间为90min;复合饮料配比:50%复合汁(费约果∶无籽刺梨=3∶2)、8%白砂糖、0.08%柠檬酸,0.10%黄原胶、0.04%CMC;4℃低温贮藏2 个月后,测得饮料中TSS%为12%,总酸含量(以柠檬酸计)逸0.3g/100mL,VC含量逸12.57mg/100mL,总黄酮含量逸46mg/100mL,单宁含量逸2.5%;对DPPH自由基清除率为94.96%,对·OH 清除率为73.9%,对ABTS+ 清除率为91.98%,饮料的抗氧化能力较强。

关键词:无籽刺梨;费约果;浸提;酶解;调配;抗氧化

Research on Technology of the Composite Beverages with Feijoa and Rosa Sterilis

PENG Ling1,TANGCui2,ZHAO Xiao-hong3,ZHANG Meng1,JIN Jian1

(1 Collage of Life Science and Engineering,Southwest Technology University,Mianyang 621010,China;2 Food and Drug Administration of Shunqing District,Nanchong 637000,China;3 Productivity-promoting Center of Xixiu District,Anshun 561000,China)

Abstract: Using Rosa sterilis and Feijoa as raw materials,the ratio of Rosa sterilis to Feijoa and processing parameterssuch as color-protecting,enzymolysis,extraction and mixing of the composite beverage were determined and furtherthe antioxidation as well as the stabilization of the beverage was studied in the present research. The results showed that thebest color protection condition is 0.05% sodium ascorbate. The optimal enzymatic hydrolysis condition of Feijoa was0.05% of pectinase,enzymolysis temperature of 50℃ and enzymolysis time of 120 min,while the best extractioncondition of Rosa sterilis was the ratio of solid to liquid of 40%,temperature of 60℃ and extraction time of 90min. Thecomposite beverage optimumrecipe were 50%of the compound juice(Feijoa∶Rosa sterilis =3∶2),8%of sugar,0.08%of citric acid,0.10% of xanthan gum and 0.04% of CMC. After storage at the temperature of 4℃ for 2 months,the TSS(%)of the beverage was 12%,the total acid (citric acid)was more than 0.3g/100mL and the VC content was more than12.57mg/100mL,the flavone content was more than 46 mg/100mL and the tannin content was more than 2.5%. The DPPHfree radical clearance rate,the·OH clearance rate and the ABTS+ clearance rate were 94.96%,73.9% and 91.98%,respectively. In conclusion,the beverage shows strong antioxidant ability.

Key words: Rosa sterilis;Feijoa;leaching;enzyme hydrolysis;allocate;oxidation resistance

(2017年第20卷第6期)

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