摘要
研究软枣猕猴桃水果酵素饮料的配方并评价其品质。通过软枣猕猴桃、水果酵素、赤藓糖醇、柠檬酸四因素进行单因素实验发现,柠檬酸的感官评价差异不大。以软枣猕猴桃、水果酵素、赤藓糖醇三因素做响应面试验,经实验得到软枣猕猴桃22%,水果酵素5%,赤藓糖醇14%,柠檬酸0.03%为最优配比。该比例调制的软枣猕猴桃酵素饮品颜色均匀、有光泽,具有软枣猕猴桃独特的清爽香味,保留了软枣猕猴桃和水果酵素的营养成分。该饮品优化可为软枣猕猴桃食品研发提供理论基础。
This paper studies the formula of Actinidia arguta enzyme beverage and evaluate its quality.Single factor experiment was carried out with four factors:Actinidia arguta,enzyme,erythritol and citric acid.Single factor experiment found that there was little difference in sensory evaluation of citric acid.Response surface methodology experiments were conducted with three factors:Actinidia arguta,fruit enzyme and erythritol.Results the optimum proportion of Actinidia arguta was 22%,fruit enzyme 5%,erythritol 14%and citric acid 0.03%.The Actinidia arguta enzyme drink prepared by this proportion has uniform color and luster,has the unique refreshing flavor of Actinidia arguta,and retains the nutritional components of Actinidia arguta and fruit enzyme.Conclusion the optimization of the beverage can provide a theoretical basis for the research and development of Actinidia arguta food.
作者
刘旺
杨思琦
陈佳林
王美涵
梁小妹
刘旸旸
LIU Wang;YANG Si-qi;CHEN Jia-lin;WANG mei-han;LIANG Xiaomei;LIU Yang-yang(School of Public Health,Shenyang Medical College,Shenyang 110034,China)
出处
《饮料工业》
2022年第5期35-40,共6页
Beverage Industry
基金
辽宁省重点研发计划指导计划项目(2019JH8/10300050)
沈阳医学院科技基金项目(20186065、20191033)
海关总署科研项目(2020HK169)。
关键词
软枣猕猴桃
水果酵素
响应面
actinidia arguta
fruit enzyme
response surface
