摘要
目前高甜高酸的果蔬植物饮料难以满足市场需求,尤其是高温杀菌的工艺不仅会破坏原料中的营养成分,还会影响饮料的色泽和口感。利用超声波辅助法对牡丹花等原料进行浸提,以杀菌率为指标,通过正交试验得到花蕾原液提取的最佳工艺条件:固液比1︰20(g/mL),超声功率240 W,超声时间40 min,温度50℃。以感官评价和菌落总数为指标,确定原液料液比1︰11(mL/mL)、甜味剂(木糖醇、赤藓糖醇、安赛蜜、甜蜜素等)添加量6%、混合有机酸(白醋与柠檬酸质量比3︰2)添加量0.1%、天然植物萃取物添加量1%为最佳配方。秉承"步步减菌"的理念,牡丹花饮料的保质期最终能达6个月,最大限度保留原料营养成分且保持较好色泽与口感。
The fruit and vegetable drinks with high sweet and source could hardly feed the need on the market,mostly because the process of high temperature would not only destroy the nutrients of the materials,but also destroy the color and taste of the drinks.Taking the sterilizing rate as the index,extracting peony flower with ultrasonic and the optimum extraction condition of flower bud was obtained by orthogonal test:solid liquid ratio 1︰20(g/mL),ultrasonic power 240 W,ultrasonic time 40 min and temperature 50℃.Then,taking the sensory evaluation and the total number of colonies as the index,the ratio of raw liquid to water was 1︰11(mL/mL),the amount of sweeteners(xylitol,erythritol,acesulfame,cyclamate,etc.)was 6%,the amount of mixed organic acid(white vinegar and citric acid of 3︰2)was 0.1%,and the amount of natural plant extract was 1%,which was the best formula.Adhering to the concept of"reducing bacteria step by step",the shelf life of peony flower beverage could reach 6 months,which could mostly retain the nutrients of raw materials and maintain the great color and taste.
作者
赵久毅
游欢
唐春红
ZHAO Jiuyi;YOU Huan;TANG Chunhong(College of Environmental and Resource,Chongqing Technology and Business University,Natural Health Food Research Academy,Chongqing 400067)
出处
《食品工业》
CAS
2021年第8期57-61,共5页
The Food Industry
关键词
牡丹花
超声波
非热杀菌
创新工艺
peony
ultrasonic
non thermal sterilization
new processing technology
