摘要
沙棘酸涩,采用杨梅复配技术可改善感官,形成一款消费者喜爱的复合果汁。以沙棘原浆和杨梅汁为主要原料,白砂糖等为辅料,通过单因素和响应面分析试验确定沙棘杨梅复合果汁的最佳原辅料配比。并在此基础上,选取低酯果胶、高酯果胶、黄原胶、卡拉胶、魔芋胶和柚皮果胶为复合果汁稳定剂,通过单因素和响应面分析试验确定稳定剂最佳配比。结果表明:沙棘杨梅复合果汁的最佳原料复配比为沙棘原浆∶糖∶杨梅汁质量比=30∶15∶31.113,此时感官分最高为34.83,总酚质量浓度为432.66 mg/L,DPPH(2,2-联苯基-1-苦基肼基)自由基清除率为39.29%。沙棘杨梅复合果汁稳定剂最佳配比为低酯果胶0.15%、魔芋胶0.095%、柚皮果胶0.093%。杨梅汁复配可以提高沙棘汁感官特性,经响应面优化复配的果汁具有沙棘和杨梅独特的香气,色泽呈橘黄色,组织状态均匀,口感酸甜适口。
Sea buckthorn is very sour,but the sensory can be improved by combination of Chinese bayberry juices,and the sea buckthorn and Chinese bayberry mixed juice drink will be favorited by customer.With the sea buckthorn pulp and Chinese bayberry juice as main raw materials and sucrose as auxiliary material,the optimum formula of sea buckthorn,Chinese bayberry,sucrose in mixed juice was studied by single factor and response surface analysis.Under the optimum formula,low-ester pectin,high-ester pectin,xanthan gum,carrageenan,konjac gum and pomelo peel pectin were selected as stabilizers to experiment.Through single factor and response surface analysis experiments,the optimum formula of stabilizers was selected.The results show that when the optimum formula of mixed fruit juice is the mass ratio of sea buckthorn pulp ∶sucrose ∶bayberry juice is 30 ∶15 ∶31.113,its sensory score is 34.83,its total phenol mass concentration is 432.66 mg/L,and its DPPH(2,2-biphenyl-1-picrinitrile) scavenging rate is 39.29%.The optimum formula of stabilizers in mixed fruit juice is low-ester pectin 0.15%,konjac gum 0.095%,and pomelo peel pectin 0.093%.The combination of Chinese bayberry juices can improve the sensory of sea buckthorn juice.The complex juice optimized by response surface method has the unique aroma of sea buckthorn and Chinese bayberry,and it is uniform,orange color,and good taste.
作者
黄卉林
夏其乐
吴丹
HUANG Huilin;XIA Qile;WU Dan(School of Biosystem Engineering and Food Science,Zhejiang University,Hangzhou 310058,Zhejiang Province,China;Zhejiang Academy of Agricultural Sciences,Hangzhou 310021,Zhejiang Province,China)
出处
《化学工程》
CSCD
北大核心
2024年第1期1-5,17,共6页
Chemical Engineering(China)
基金
浙江省科技计划资助项目(2023C04027,2021C04032,LY17C200013)
浙江省“三农九方”科技协作计划资助项目(2023SNJF016)。
关键词
沙棘
杨梅
果汁
稳定性
响应面
sea buckthorn
Chinese bayberry
fruit juice
stability
response surface
