摘要
以川北地区浆水为原料,经调配、澄清制作浆水饮料。研究采用单因素试验与正交设计,分别对饮料调配参数、复合澄清剂配比进行优化,并利用顶空固相微萃取-气相色谱-质谱联用技术(SPME-GC-MS)对浆水饮料的挥发性风味成分进行分析。结果表明,调整浆水白利度为0.8°Bx、添加8%蔗糖与6%蜂蜜,饮料感官评价分值最高,为78.1分;复合澄清剂最佳配比为0.01%皂土、0.03%明胶和0.01%硅藻土,饮料透光率与色度分别达到95.126%和0.107;初步认定浆水饮料中主要香味物质为叶醇(27.670%)、反-3-己烯醇(8.646%)、仲丁醇(4.346%)和正己醇(4.155%)等,主要异味物质为4-甲基苯酚(2.776%)、二甲基二硫(2.08%)和二甲基三硫(1.848%)。研究可为提高浆水产品附加值提供一定参考。
The aim was to Sichuan North serofluid as raw material. Obtain a fermented vegetable beverage by clarifying and mixing. The research used single factor experiment and orthogonal design to optimize the clarifying and formulating agents, and used headspace solid phase microextraction-gas chromatography-mass spectrometry technology （SPME/GC-MS） to analyze the volatile flavour compounds of beverage. The results showed that by adjusting the brix degree to 0.8 °Bx, adding 8% sugar and 6% honey, and the light transmittance and chroma of beverage was 95.126% and 0.107; The best ratio of compound clarifying agent was 0.01% bentonite, 0.03% gelatin and 0.01% diatomaceous earth, sensory evaluation of the beverage scored the highest, 78.1 points; Preliminarily, the main volatile flavor components of beverage were leaf alcohol （27.670%）, anti-3- hexene alcohol （8.646%）, sec-butyl alcohol （4.346%） and hexyl alcohol （4.155%）. The main odor volatile components were 4-methyl phenol （2.776%） and dimethyl disulfide （2.08%） and dimethyl sulfur （1.848%）. The research could provide certain reference for enhancing the added value of fermented vegetable beverage products.
出处
《食品工业》
CAS
北大核心
2017年第1期9-13,共5页
The Food Industry
基金
四川省教育厅科研项目(14ZB0300)
四川旅游学院大学生创新创业训练计划资助项目(201511552017)
关键词
浆水饮料
澄清
调配
挥发性风味成分
fermented vegetable beverage
clarification
formulating
volatile flavor components
