苦瓜饮料工艺参数优化研究  

Study on process parameters optimization of Momordica Charantia beverage

作　　者：周莹[1] 陈杰[1] 孟岳成[1] 

机构地区：[1]浙江工商大学食品与生物工程学院,浙江杭州310018

出　　处：《食品工业科技》2014年第11期252-256,共5页Science and Technology of Food Industry

摘　　要：以苦瓜为原料,研究了壳聚糖澄清苦瓜汁的工艺条件,并优化了苦瓜饮料的配方。以苦瓜汁透光率为指标,考察了壳聚糖添加量、处理时间、pH、体系温度4个因素对苦瓜汁澄清效果的影响。在单因素实验的基础上进行正交实验,优化壳聚糖澄清苦瓜汁的最佳工艺条件为:壳聚糖用量0.3g/L,反应时间40min,pH5.5,体系温度30℃。再通过单因素实验和响应面分析,结合感官评价,优化了苦瓜饮料配方,得到最佳配方为:25.65%苦瓜汁、0.01%甜菊糖、1%异麦芽酮糖、0.0094%柠檬酸。With Momordica charantia as raw material,the process conditions of clarifying Momordica Charantia juice by chitosan were studied, and the formulation of the Momordica Charantia beverage was optimized.Using transmittance as index, the effects of chitosan amount, clarification time, pH and clarification temperature were investigated.Based on single factor experiments,orthogonal experiments were performed to optimize the process conditions.The optimal conditions were. chitosan amount 0.3g/L, clarification time 40min, pHS.5 and clarification temperature 30℃.Then single factor experiments and response surface analysis were combined with sensory evaluation to optimize the formulation of Momordica Charantia beverage.The best formulation was. 2.5.65% Momordica Charantia juice,9.01% stevia sugar, 1 % isomaltulose,0.0094% citric acid.

关 键 词：苦瓜饮料 壳聚糖 澄清 配方优化 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]