摘要
本文以柑橘多酚和果蔬汁为主要原料,辅以稳定剂、护色剂和甜味剂等,进行单因素优化试验、响应面优化试验,以确定柑橘多酚复合饮料的最佳配方。结果表明,柑橘多酚复合饮料的最佳配方为0.14 g柑橘多酚、3.07 g赤藓糖醇、45.87 mL红枣汁、0.33 g稳定剂(羧甲基纤维素钠∶结冷胶=1∶1),在此配方下制作出的柑橘多酚复合饮料口感、色泽、香味及营养均最佳。
Using citrus polyphenols and fruit and vegetable juice as the main raw materials,supplemented by stabi-lizers,color-retaining agents and sweeteners,this paper carried out single factor optimization experiments and response surface optimization experiments to determine the optimal formula of citrus polyphenols compound beverage.The results showed that the optimal formula of citrus polyphenols compound beverage was 0.14 g citrus polyphenols,3.07 g erythritol,45.87 mL jujube juice,and 0.33 g stabilizer(sodium carboxymethyl cellulose∶gellan gum=1∶1),the citrus polyphenols compound beverage produced under this formula had the best taste,color,aroma and nutrition.
作者
柯尊丽
李玮轩
谭飔
KE Zunli;LI Weixuan;TAN Si(School of Basic Medicine,Guizhou University of Traditional Chinese Medicine,Guiyang Guizhou 550025;Life Science and Technology Institute,Yangtze Normal University,Chongqing 408100)
出处
《现代农业科技》
2022年第14期143-148,共6页
Modern Agricultural Science and Technology
基金
国家自然基金地区基金项目:(82060797)
贵州省基础研究计划项目(黔科合基础-ZK〔2021〕一般400)
贵州省普通高等学校青年科技人才成长项目(黔教合KY字〔2021〕195)。
关键词
柑橘
多酚
复合饮料
配方
citrus
polyphenol
compound beverage
formula
