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投稿时间：2021-05-18
投稿时间：2021-05-18
中文摘要: 以经过炮制的佛手为原料，离心沉淀率和感官评分为指标，通过正交试验和响应面试验优化炮制佛手混浊型饮料的稳定剂配比及调配配方。结果表明：以海藻酸钠、瓜尔胶、罗望子胶为炮制佛手混浊型饮料的稳定剂，海藻酸钠添加量0.06%、瓜尔胶添加量0.06%、罗望子胶添加量0.08%时，稳定效果最好。混浊型炮制佛手饮料的最佳配方为佛手果浆与水质量比1∶2、柠檬酸添加量0.15%、果葡糖浆添加量3%、复合稳定剂添加量0.06%。该配方下佛手饮料的pH值为3.1，可溶性固形物含量为8.33 g/100 mL，还原糖含量为0.14 g/100 mL，总酸含量为0.9 g/mL。
Abstract:With the raw material of processed bergamot and the centrifugal precipitation rate and sensory score as evaluation indicators，the ratio of stabilizers and recipe of turbid processed bergamot beverage were optimized through orthogonal experiment and response surface methodology.The results showed that sodium alginate，guar gum and tamarind gum were used as the stabilizers for the bergamot beverage，and the best stabilization effect was achieved when sodium alginate was added at 0.06%，guar gum at 0.06% and tamarind gum at 0.08%.The optimal recipe was as follows:mixture of bergamot and water at 1∶2，citric acid added at 0.15%，fructose syrup added at 3%，and stabilizer mixture added at 0.06%.The resultant beverage had the pH of 3.1，soluble solid content of 8.33 g/100 mL，reduced sugar content of 0.14 g/100 mL，and total acid content of 0.9 g/mL.
文章编号：202212012 中图分类号： 文献标志码：
基金项目:华南农业大学横向科技项目（JB-CYYCZ-2020071400009）
| 作者 | 单位 |
| 胡雨卿1，2，肖雯渲1，杨启财3，杨婉媛4，宋贤良1* | 1.华南农业大学食品学院，广东 广州 510642；2.广东省农业科学院蚕业与农产品加工研究所，广东 广州 510507；3.广东济公保健食品有限公司，广东 潮州 515638；4.广东佳宝集团有限公司，广东 潮州 510670 |
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