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投稿时间：2021-03-14
投稿时间：2021-03-14
中文摘要: 该文采用单因素试验和响应面优化法，研究蓝莓原汁添加量、白砂糖添加量、柠檬酸添加量以及复合稳定剂添加量对蓝莓果汁饮品感官品质的影响，并对最佳配方制备的蓝莓果汁饮品进行理化和微生物指标检测。蓝莓果汁饮品的最佳配方为蓝莓原汁添加量22.88%、白砂糖添加量10.80%、柠檬酸添加量0.15%、复合稳定剂（黄原胶和羧甲基纤维素钠）添加量0.10%。产品理化指标测定结果为可溶性固形物含量11%，总糖含量13.53%，总酸含量2.06%，花色苷含量4.96 mg/L。微生物指标检测结果：菌落总数≤100个/mL，大肠杆菌群≤30 MPN/mL。蓝莓果汁饮品呈深红色，色泽鲜亮，有蓝莓特有的风味，酸甜适口，营养价值丰富，且符合食品安全卫生标准。
Abstract:The single factor experiment and response surface methodology were used to study the effects of blueberry juice，sugar，citric acid and compound stabilizer on the sensory quality of blueberry juice beverage，and the physicochemical and microbial indexes of the product with the best formula were analyzed.It was indicated that the optimal formula of blueberry juice beverage were as follows：22.88% blueberries，10.80% saccharose，0.15% citric acid and 0.10% compound stabilizer（xanthan gum and carboxymethyl cellulose）.Quality analysis of the product showed that soluble solid content was 11%，total sugar content was 13.53%，total acid content was 2.06% and anthocyanin content was 4.96 mg/L.The results of microorganism detection were that the number of colonies was less than 100/mL，and the number of Escherichia coli was less than 30 MPN/mL.The product was a bright dark red，with the unique flavor and taste of blueberries.The detection of physical，chemical，and microbial parameters showed that the beverage was rich in nutritional value and also met the food safety and hygienic standards.
文章编号：202205017 中图分类号： 文献标志码：
基金项目:云南省科技计划项目（2019ZG002）
| 作者 | 单位 |
| 唐卿雁，廖小琳，杨丽丽，张卉，张笑锁，李永平 | 云南农业大学食品科学技术学院，云南 昆明 650201；云南农业大学西南中药材种质创新与利用国家地方联合工程研究中心，云南 昆明 650201；云南农业大学云南省药用植物生物学重点实验室，云南 昆明 650201；云南省绿色食品发展中心，云南 昆明 650224 |
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