花青素葡萄复合饮料的工艺研究  

A Study on Process for a Mixed Beverage of Anthocyanins and Grape

作　　者：陈晓燕[1] 冯兴标 周雷[1] 孙汉巨[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,安徽合肥230009

出　　处：《饮料工业》2014年第1期15-19,共5页Beverage Industry

基　　金：安徽省科技计划项目(1201c0602005);合肥工业大学大学生创新项目(2013cxsy624)

摘　　要：以葡萄为主要原料,黑米花青素、白砂糖、柠檬酸和水晶葡萄香精为辅料,研发一款复合型功能饮料。通过单因素实验确定了果胶酶处理葡萄汁的最佳工艺参数,并在此基础上,通过单因素实验和正交试验,得出复合果汁的最佳工艺配方。结果表明,果胶酶提取的最佳提取工艺条件为pH4、温度45℃、果胶酶用量为1.35g/L,处理时间为40min;复合果汁的最佳工艺配方为葡萄汁15%、黑米花青素0.003%、白砂糖7%、柠檬酸0.1%、水晶葡萄香精0.015%。本实验结果将为系列花青素饮料的工业化生产提供理论依据。Grape was used as the principal raw material to develop a functional mixed beverage,with the addition of some auxiliary materials including black rice anthocyanins,sugar,citric acid and crystal grape essence. Through single-factor experiments,the optimum technological parameters for treating grape juice with pectinase were determined. On this basis, single-factor and orthogonal experiments were conducted to determine the optimal process for and formula of the beverage. The results showed the optimum conditions for extracting grape juice with pectinase as pH4.0,45℃,1.35g/L pectinase and 40min;and the optimal formula of the beverage as grape juice 15%,black rice anthocyanins 0.003%,sugar 7%,citric acid 0.1%and crystal grape essence 0.015%. The results of this study can be used to provide some theoretical references for the industrialized production of anthocyanin beverages.

关 键 词：黑米花青素 葡萄汁 果胶酶 感官评分 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]