饮料感官修饰技术研究进展  

Advances in research on technologies for sensory modification of beverages

作　　者：张少颖[1] 于有伟[1] 

机构地区：[1]山西师范大学工程学院,山西临汾041004

出　　处：《饮料工业》2013年第2期3-7,共5页Beverage Industry

基　　金：山西省自然科学基金项目(编号2012021025-3);山西省高等学校优秀青年学术带头人项目(晋教科[2012]10号)

摘　　要：分析了饮料感官修饰的目的,介绍了当前饮料加工过程中的各种感官修饰技术与进展。添加色素、抑制酶促褐变、化学改性、加入还原剂、脱色和反应形成颜色等颜色修饰技术可以改善饮料色泽;调味、化学转化、包埋和发酵等风味修饰技术可改善饮料风味。在浊汁饮料加工过程中,使用增稠剂、乳化剂或螯合剂,调节pH,形成被膜,采用均质工艺等可以提高饮料的悬浊稳定性;常用的清汁饮料澄清技术包括使用澄清剂、超滤、酶解、加热、冷冻和离心等。The purpose of the sensory modification of beverages was analyzed, and various current technologies and their advances were described for the sensory modification of beverages in the course of processing. Color modification technologies, including pigment addition, enzymatic browning inhibition, chemical modification, reductant use, decoloration and color formation by reaction, can help to improve the colors of beverages; and flavor modification ones, such as flavoring, chemical conversion, embedding and fermentation, can be used for beverage flavor modification. The use of thickeners, emulsifiers or chelating agents, pH adjustment, film formation and homogenization can enhance the suspension stability of cloudy beverages in processing; and conventional beverage clarification technologies include the use of clarifiers, ultrafiltration, enzymolysis, heating, freezing and centrifugation.

关 键 词：饮料 感官修饰 颜色 风味 质构 

分 类 号：TS207.3[轻工技术与工程—食品科学] TS275[轻工技术与工程—食品科学与工程]