摘要
以龙眼果肉乳酸菌发酵液为主要基料,以稳定性和感官评价两个指标加权得到的综合评分为响应值,通过单因素实验结合响应面优化方法,确定浑浊型龙眼乳酸菌饮料的较佳原辅料和复合稳定剂配方。结果表明,各因素对浑浊型龙眼乳酸菌饮料综合得分的影响程度从大到小依次为:糖酸比、果胶添加量、海藻酸钠添加量、黄原胶添加量。研究确定主要原辅料配方为木糖醇添加量3.00%,复合酸添加量0.15%;复合稳定剂配方为果胶添加量0.04%,海藻酸钠添加量0.30%,黄原胶添加量0.02%。在该配方下饮料的离心沉淀率为7.36%,感官评分为89.3,综合得分为98.97。
Longan pulp fermented by lactic acid bacteria was used as base material. On the base of single factor test, a weighted composite score with the stability and sensory score was used as response value, and mathematical model was established by implementing four factors and three levels, with the purpose of determining the best formula of raw materials and stabilizer. The results showed that factors influencing the comprehensive score of cloudy longan beverage were in the order as follows：sugar acid ratio 〉 pectin content 〉 sodium alginate content〉 xanthan gum content. The research determined the best excipient formula：3. 00% xylitol, 0. 15% composite acid, 0. 04% pectin content, 0. 30% sodium alginate, and 0. 02% xanthan gum. With this formula, the centrifugal sedimentation rate of the beverage was 7. 36%, the sensory score and the comprehensive score were 89. 3 and 98. 97 .
出处
《食品科学技术学报》
CAS
2016年第6期60-68,共9页
Journal of Food Science and Technology
基金
国家自然科学青年基金资助项目(31301459)
"十二五"国家科技支撑计划项目(2012BAD33B10)
广东省自然科学基金资助项目(2014A030313568)
广州市珠江科技新星专项(201506010028)
广州市民生科技重大专项(201300000077)
关键词
龙眼
发酵饮料
糖酸比
稳定剂
乳酸菌
longan
fermented beverage
sugar acid ratio
stabilizer
lactic acid bacteria
