抗褐变剂对杨桃汁饮料品质的影响  

Effects on carambola juice beverage quality of anti-browning agents

作　　者：邓瑞君[1] 徐荣雄[2] 

机构地区：[1]华南农业大学食品学院,广州510642 [2]华南理工大学轻工与食品学院,广州510641

出　　处：《食品科技》2013年第10期260-263,共4页Food Science and Technology

摘　　要：以鲜杨桃为主要原料,对含原汁40.0%、可溶性固形物10.0%、总酸(以柠檬酸计)0.2%的杨桃汁饮料进行护色处理,采用正交实验设计筛选护色剂的最佳配方,结果表明:当添加0.15%氯化钠、0.10%三聚磷酸钠、0.05%L-半胱氨酸盐酸盐时,所得杨桃汁饮料的感官评分为7.6,颜色深黄有光泽,质地均匀,香气协调,口感舒适,糖酸比例适中,经室温保藏45 d,杨桃汁饮料的L值和b值分别为48.75和17.34,总体效果最好,贮藏温度升高会导致杨桃汁饮料的褐变速度加快。Carambola beverage was composed of 40.0% raw carambola juice, 10.0% soluble solids and 0.2% total acid （as citric acid）. The quality of carambola beverage was evaluated by measuring the L value, b value and the score of sensory. The optimum formulas of anti-browning agents in the carambola juice beverage determined by an orthogonal test were as follows： sodium chloride 0.15%, sodium tripolyphosphate 0.10% and L-Cysteine hydrochloride 0.05%. The product was 7.6 of sensory score, with yellow, good flavor and taste. After 45 days stored at room temperature, the L value and b value of the carambola juice beverage were 48.75 and 17.34 respectively. Storage temperature rise will cause browning rate of carambola juice drinks up.

关 键 词：杨桃汁饮料 褐变 感官品质 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]