摘要
本试验以感官评定、菌落总数、pH值和DPPH自由基清除能力为指标,探究不同浓度的壳聚糖溶液处理对以紫花地丁和大麦为主要原料的复合饮料的保质期影响。结果表明,壳聚糖添加量在1.5%时饮料的感官评分较高,菌落总数的增长受到有效抑制,pH值下降受到抑制,具有良好的抗氧化稳定性。研究结果可为紫花地丁复合饮料的研发试验提供理论基础。
In this experiment,sensory evaluation,total number of colonies,pH value and DPPH free radical scavenging ability were used as indicators to explore the effect of different concentrations of chitosan solution treatment on the shelf life of composite beverages with Viola philippica and barley as the main raw materials.The results showed that when the chitosan was added at 1.5%,the sensory score of the beverage was higher,the growth of the total number of colonies was effectively inhibited,the decrease of pH value was inhibited,and it had good antioxidant stability.The research results can provide a theoretical basis for the research and development experiment of Viola philippica compound beverage.
作者
徐魏
吴美香
伍婧
肖慧君
曹佳文
杨文艳
XU Wei;WU Meixiang;WU Jing;XIAO Huijun;CAO Jiawen;YANG Wenyan(Hunan Food and Drug Vocational College,School of Food Science,Changsha 410208,China)
出处
《现代食品》
2021年第6期113-116,126,共5页
Modern Food
基金
湖南省教育厅科研项目(编号:15C0890)
湖南食品药品职业学院大学生创新训练项目(编号:CX201901)。
关键词
紫花地丁
壳聚糖
复合饮料
菌落总数
Viola philippica
chitosan
compound beverage
total number of colonies
