摘要
以蔓越莓浓缩汁、奇亚籽为原料,通过单因素试验和正交试验对蔓越莓奇亚籽复合保健饮料的工艺进行探究。结果表明,最佳工艺配方中各组分添加量为蔓越莓浓缩汁4%,奇亚籽5%,柠檬酸0.05%,白砂糖8%,CMC-Na 0.08%,黄原胶0.06%,卡拉胶0.10%,经巴氏杀菌后,研制出的饮料富有蔓越莓的清香、咀嚼感良好、稳定性好。利用加速货架期试验模型分别在4,27,37℃条件下每隔一段时间对样品的感官品质和微生物指标进行检测,得出在20℃时蔓越莓奇亚籽复合保健饮料的货架期为53~77 d。
Cranberry juice concentrate and chia seed were used as raw materials in order to develop cranberry and chia seeds compound health beverage.Through single factor experiment orthogonal test and analysis of results,determining the best formula were as follows:adding 4%cranberry juice concentrate,5%chia seed,0.05%citric acid,8%white sugar,0.08%CMC-Na,0.06%xanthan gum,0.10%carrageenan.In addition,after pasteurization,the compound beverage was delicious and had good cranberry taste,good sense of chewiness and good stability.An accelerated shelf life testing model were applied to determine the shelf life of cranberry and chia seeds compound health beverage.The shelf life storage test was performed at 4,27,37℃,and the sensory evaluation and microorganism indicators were detected between every regular intervals.In this experiment,the shelf life of cranberry and chia seeds compound health beverage was 53~77 d.
作者
陈哲
陈旭明
张玉婷
袁利鹏
刘波
CHEN Zhe;CHEN Xuming;ZHANG Yuting;YUAN Lipeng;LIU Bo(Chaozhou Food Inspection and Testing Centre,Chaozhou,Guangdong 521011,China;Chaozhou Quality and Measurement Supervision and Inspection Institute,Chaozhou,Guangdong 521011,China;College of Tropical Agriculture and Forestry,Guangdong AIB Polytechnic,Guangzhou,Guangdong 510507,China)
出处
《农产品加工》
2021年第13期40-45,共6页
Farm Products Processing
基金
潮州市2018年广东省科技创新战略专项资金专题10“潮州市食品检测公共平台建设”(2018SS21)。
关键词
蔓越莓浓缩汁
奇亚籽
饮料
货架期
cranberry juice concentrate
chia seed
drink
shelf life
