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投稿时间：2022-02-08
投稿时间：2022-02-08
中文摘要: 以香蕉为原料，通过单因素试验确定低糖低热量香蕉醋饮料的最佳生产工艺条件，以感官评价作为指标，采用正交试验优化香蕉原醋、香蕉汁、复配甜味剂添加量的配方；以透光率为指标，优化香蕉醋饮料的澄清条件。结果表明饮料的最佳配方：香蕉原醋添加量7% 、香蕉汁添加量20% 、复配甜味剂（赤藓糖醇与甜菊糖苷质量比1 000∶4）添加量6% ；最优澄清条件：壳聚糖添加量0.5% 、澄清温度40℃、澄清时间60 min。产品能量值≤80 kJ/100 mL，含糖量≤5 g/100 mL，符合低糖、低热量的饮料标准。香蕉醋饮料呈金黄色，有浓郁的香蕉果香，澄清透亮，酸甜可口。
Abstract:The optimal production process of low-sugar low-calorie banana vinegar beverage with banana as raw material was determined by single factor test.The orthogonal test was performed to optimize the addition amount of raw banana vinegar，banana juice，and compound sweetener.The clarification conditions of banana vinegar beverage were optimized with transmittance as evaluation index.The results showed that the optimal ingredients were as follows:7% raw banana vinegar，20% banana juice，and 6% compound sweeter（the mixture of erythritol and stevioside at mass ratio of 1 000∶4）.The best conditions for clarifying the beverage were 0.5% chitosan，40℃，and 60 min.The resultant product had the energy value≤80 kJ/100 mL and the sugar content≤5 g/100 mL，meeting the standard of low-sugar low-calorie beverage.The product was golden yellow，clear，sweet，and sour，with strong banana aroma.
文章编号：202216012 中图分类号： 文献标志码：
基金项目:南宁市良庆区科学研究与技术开发计划项目（201916）
| 作者 | 单位 |
| 唐婕1，朱芷萱1，陈智刚2，陆韦宇3，韦璐3，宁恩创1* | 1.广西大学轻工与食品工程学院，广西 南宁 530004；2.中华人民共和国南宁海关，广西 南宁 530029；3.广西农业职业技术大学，广西 南宁 530007 |
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