红枣玫瑰花复合保健饮料的生产工艺研究  

Study on processing of red jujube and rose compound health beverage

作　　者：宋慧[1,2] 

机构地区：[1]徐州工程学院食品工程学院,江苏徐州221000 [2]江苏省食品资源开发与质量安全重点建设实验室,江苏徐州221000

出　　处：《中国食品添加剂》2013年第5期63-69,共7页China Food Additives

基　　金：2013年国家星火计划项目(2013GA690418);2013年江苏省高校自然科学研究项目(13KJD550006);徐州市科技计划项目(XF12C028)

摘　　要：以红枣和玫瑰为主要原料,通过正交试验对红枣玫瑰复合保健饮料的生产工艺进行了探讨。实验结果表明:红枣的最佳酶解工艺参数为果胶酶添加量为0.20%、酶解温度50℃、酶解时间3h、料液比1∶9g/mL,此时可溶性固形物得率为35.33mg/g;玫瑰花的最佳浸提工艺参数为料液比1∶100g/mL、超声功率250W、浸提温度70℃和浸提时间12.5min,此时多酚得率为143.57mg/g;红枣玫瑰花复合保健饮料的最佳配方为红枣酶解液添加量35%、玫瑰浸提液添加量15%、白砂糖添加量10%和柠檬酸添加量0.10%,此时感官得分为90.00;复合稳定剂的最佳配方CMC-Na添加量0.04%,β-环状糊精添加量0.08%;均质压力25MPa,杀菌温度及时间为85℃、20min。复合型保健饮料产品口味独特,营养丰富,风味良好。The optimum processing technology parameters for red jujube and rose compound health beverage were investigated by orthogonal test.The result was showed that the optimum enzymolysis conditions of red jujube were：pectinase 0.20％,enzymolysis temperature 50℃,enzymolysis 3h and ratio of material to water as 1：9g/mL.Under the above conditions,the extraction yield of soluble solids was 35.33mg/g; the optimum extraction conditions of rose were：material to water ratio 1：100g/mL,ultrasonic power 250W,extraction temperature 70℃ and extraction time 12.5min.Under these conditions,the extraction yield of polyphenols was 35.33mg/g; the best conditions for the beverage were as follows：red jujube extract 35％,rose extract 15％,sugar 10％,citric acid 0.10％.Under these conditions the sensory score was 90.00 ; and the best conditions for the stability can be obtained by adding combined stabilizer which included 0.04％ CMC-Na and 0.08％ 3-cyclodextrin.Homogenizing under the pressure of 25MPa and sterilizing under the temperature 85℃ for 20 min.The beverage prepared in the optimal condition exhibited a unique taste,plentiful nutrition components and excellent flavor.

关 键 词：红枣 玫瑰花 复合保健饮料 生产工艺 

分 类 号：TS201.1[轻工技术与工程—食品科学]