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投稿时间：2021-12-02
投稿时间：2021-12-02
中文摘要: 该研究以黑果腺肋花楸浓缩汁、木糖醇、麦芽糖醇、黄原胶、羧甲基纤维素钠为原辅料，制作一种富含花色苷的黑果腺肋花楸无糖饮料。通过响应面试验优化制备工艺，得到最佳配方为黑果腺肋花楸浓缩汁添加量3.900%、木糖醇添加量4.000%、麦芽糖醇添加量4.000%、羧甲基纤维素钠与黄原胶（质量比1∶1）添加量0.008%（均为质量分数）。此配方下，花色苷含量高达1.147 7 mg/g。
Abstract:A sugar-free beverage of Aronia melanocarpa enriched with anthocyanins was prepared from the concentrated juice of A.melanocarpa，xylitol，maltitol，xanthan gum and sodium carboxymethyl cellulose as raw and auxiliary materials.The preparation process was optimized through response surface methodology.The optimal formula contained 3.900%of concentrated juice，4.000%of xylitol，4.000%of maltitol，and 0.008%of sodium carboxymethylcellulose and xanthan gum（1∶1）（mass fractions）.Under this formula，the content of anthocyanins was up to 1.147 7 mg/g.
keywords: Aronia melanocarpa sugar-free beverage anthocyanin response surface methodology optimization of preparation process
文章编号：202209010 中图分类号： 文献标志码：
基金项目:天津市科技计划项目（19YFZCSN00010）；天津市农业科技成果转化与推广项目（202101120）
| Author Name | Affiliation |
| HAN Dong，LI Jian-ying，SUN Yi，XING Li-ying | School of Biotechnology and Food Science，Tianjin University of Commerce，Tianjin 300134，China |
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