摘要
以菊花、枸杞、山药为主要原料,利用单因素实验、响应面试验对菊花浸提液添加量、枸杞浸提液添加量、山药浸提液添加量、柠檬酸添加量、蔗糖添加量进行了研究,得到饮料的最优配方,并对最佳配方饮料的稳定性以及抗氧化性进行了研究。主要研究结果如下:配制150mL的菊花枸杞山药饮料,菊花浸提液添加量为10%,枸杞浸提液添加量为14.4%,山药浸提液添加量为15.4%,柠檬酸添加量为0.04%,蔗糖添加量为3.4%,在此条件下得到的饮料色泽呈亮橘黄色,富有菊花枸杞特有的香味,并且酸甜可口。饮料稳定剂选择黄原胶添加量为0.25%,羧甲纤维素钠添加量为0.20%,魔芋粉添加量为0.20%,此时饮料的稳定性最佳。通过抗氧化活性实验发现,此饮料具有一定的抗氧化性。
With chrysanthemum,barbary wolfberry,yam as the main raw material,the use of single factor test,response surface experiment of chrysanthemum extract,barbary wolfberry extract added amount,yam extract added amount,citric acid,sucrose was studied,to get the optimal formula of beverage,and the stability of the best formula drink and antioxidant were studied.The main results are as follows:prepare 150mL chrysanthemum Chinese Wolfberry yam beverages,chrysanthemum leachate added 10%,Chinese Wolfberry leachate added 14.4%,yam leachate added 15.4%,citric acid added 0.04%,sucrose added 3.4%,under this condition,the beverage color was bright orange,rich chrysanthemum Chinese Wolfberry unique fragrance,and sour-sweet and tasty.Beverage stabilizer selected that the amount of xanthan gum is 0.25%,sodium carboxymethyl cellulose is 0.20%,and konjac powder is 0.20%,and the stability of the beverage was the best.Through the antioxidant activity experiment,it has certain antioxidant properties.
作者
卞雪芬
巢如昕
郑清
周子会
陈佳佳
李申琪
江鹏成
BIAN Xue-fen;CHAO Ru-xin;ZHENG Qing;ZHOU Zi-hui;CHEN Jia-jia;LI Shen-qi;JANG Peng-cheng(College of Marine and Biological Engineering,Yancheng Institute of Technology,Yancheng 224051,China;Binhai Country Jinsi Garden Chrysanthemum Products Co.,Ltd.,Yancheng 224532,China)
出处
《饮料工业》
2024年第5期55-65,共11页
Beverage Industry
基金
省级创新训练项目(202210305207H)。
关键词
菊花
枸杞
山药
饮料
响应面试验
抗氧化活性
chrysanthemum
chinese wolfberry
yam
beverage
response surface experiments
stability
antioxidant activity
