坛紫菜番石榴复合饮料的研制  

Preparation of Porphyra Extract and Guava Compound Drink

作　　者：李娟[1] 陈美珍[1] 张玉强[1] 梁彬[1] 

机构地区：[1]汕头大学理学院生物系,广东汕头515063

出　　处：《食品研究与开发》2014年第9期54-58,共5页Food Research and Development

基　　金：广东省科技计划项目(2010B020201015);广东省科技计划重点项目(2010B030600006);汕头市科技计划项目(2011-156)

摘　　要：以干品末水坛紫菜和新鲜番石榴为原料制备复合保健饮料,通过正交试验确定了最佳工艺条件。结果表明,紫菜酸水解保温浸提多糖的最佳工艺条件为:加水量为湿重的15倍,醋酸量为0.06%,加热温度为80℃,加热时间为3 h;复合饮料最佳配方为:紫菜汁与番石榴汁比例为3∶1,柠檬酸加入量为0.03%,甜味剂的添加量5%;小白鼠经口灌服剂量达10 g/(kg·bw),属无毒级,食用安全。饮料中紫菜多糖含量2.64 mg/mL,VC含量3.253μg/mL,营养丰富,口感良好。Using dried Porphyra haitanensis and fresh guava as the main materials, a compound beverage was developed. The optimum parameters were determined by orthogonal method. The results showed that the optimum technological conditions of the extracted polysaccharides from P.haitanensis with acid hydrolysis and heat-preserving method were determined as follows：the ratio of wet weight of P.haitanensis to solvent 1∶15,acetic acid 0.06 %,heating temperature 80 ℃,heating time 3h.The optimum formula of the compound beverage were determined as follows： the P.haitanensis extract and guava juice in a ratio of 3 ∶ 1, citric acid 0.03 % and sweetener 5%. The acute toxicity text was performed, and the result showed that the acute oral LD50＆gt;10 g/kg·bw. It is non-poisonous and safe to be consumed. The compound beverage is rich in nutritious and good in taste.

关 键 词：末水坛紫菜 番石榴 复合饮料 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]