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投稿时间：2020-11-11
投稿时间：2020-11-11
中文摘要: 以甘蔗汁、桑葚汁为主要原料，制备一种桑葚-甘蔗汁复合饮料，采用单因素试验法考察桑葚-甘蔗汁体积比、柠檬酸添加量、茉莉花茶汤添加量和维生素C添加量4个因素对桑葚-甘蔗汁复合饮料感官评价的影响，进一步通过响应面法对桑葚-甘蔗汁复合饮料的配方进行优化，结果表明复合饮料的最优配方为：桑葚汁和甘蔗汁的体积比为3∶4、柠檬酸添加量为1.4%、茉莉花茶汤添加量为34%、维生素C添加量为4%，在此条件下，桑葚-甘蔗汁复合饮料的感官评价得分为90.72分。此时复合饮料的色泽呈现紫红色，酸甜适中，带有浓郁的茉莉花茶的香气。通过对桑葚-甘蔗汁复合饮料进行体外抗氧化试验考察复合饮料的抗氧化活性，结果表明，桑葚-甘蔗汁复合饮料对DPPH自由基和羟基自由基有较强的清除能力，具有较强的的抗氧化能力。
Abstract:Using sugarcane juice and mulberry juice as the primary raw materials，a mulberry-sugarcane juice compound beverage was prepared.The mulberry-sugarcane juice ratio，citric acid content，addition of jasmine tea soup and vitamin C content，as well as the influence of other factors on the sensory evaluation of the juice were assessed.Response surface methodology was used to further optimize the formula of the mulberrysugarcane juice compound beverage as follows：volume ratio of mulberry juice and sugarcane juice of 3∶4，1.4% citric acid，34% jasmine tea soup and 4% added vitamin C.Under these conditions，the sensory evaluation score of the mulberry-sugarcane juice compound beverage was 90.72 points.The color of the compound beverage was purple-red，sweet and sour with a strong aroma of jasmine.Antioxidant activity of mulberry-sugarcane juice compound beverage was investiguted by in vitro antioxidant test.The results showed that mulberrysugarcane juice compound beverage had strong scavenging ability to DPPH free radicals and hydroxyl radicals.It had strong antioxidant ability.
文章编号：202109017 中图分类号： 文献标志码：
基金项目:广西高校制糖工程综合技术重点实验室培育基地（桂教科研[2016]6号）；广西科技计划项目（桂科AD16450040）
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