摘要
以花青素、苹果汁、柠檬酸和白砂糖为原料,开发一种具有抗氧化、预防心脑血管疾病保健作用的花青素果汁复合饮料。首先,以饮料的感官质量为评价指标,采用单因素实验,确定了该饮料的苹果汁、白砂糖、柠檬酸及花青素的添加量。在此基础上,采用四因素三水平L9(34)正交试验,优化了饮料的最佳配方,其结果为:花青素0.04%、白砂糖11%、柠檬酸0.11%、苹果汁4%。
In this paper, anthocyanins, apple juice, citric acid and sugar used as raw materials, a compound beverage of anthocyanins and juice, which had effects of antioxidation and preventing cardiovascular disease, was developed. First of all, the drink sensory quality used as evaluation index, the contents of apple juice, sugar, citric acid and anthocyanins were determined in single factor experiments. On this basis, the best formula was optimized in an orthogonal experiment of four factors and three levels L9（34）. The result was anthocyanins 0.04%, sugar 11%, citric acid 0.11% and apple juice 4%.
出处
《饮料工业》
2014年第8期15-18,共4页
Beverage Industry
基金
2011年国家自然科学基金项目"31171787"
2012年安徽省长三角联合攻关项目"1201c0602005"
关键词
花青素
苹果汁
复合饮料
工艺
anthocyanins
apple juice
compound beverage
technology
