芦柑果汁红柚砂囊复合悬浮饮料的工艺及抗氧化性研究  

The preparation procedure and antioxidant activity of a compound suspension beverage of citrus juice and red pomelo particle

作　　者：谢志新 林阳君 郭幼红 黄晓冬[2] XIE Zhixin;LIN Yangjun;GUO Youhong;HUANG Xiaodong(Department of Pharmacy,QuanZhou Medical College,Quanzhou 362600;Fujian Inshore Recourses Biotechnology Key Laboratory,Quanzhou Normal University,Quanzhou 362000)

机构地区：[1]泉州医学高等专科学校药学院,泉州362600 [2]泉州师范学院近海资源生物技术福建省高校重点实验室,泉州362000

出　　处：《食品科技》2018年第12期112-117,共6页Food Science and Technology

基　　金：福建省中青年教师教育科研项目(JAT160857)

摘　　要：以芦柑果汁、红柚砂囊为原材料,开发研制新型芦柑果汁红柚砂囊复合悬浮饮料。实验以红柚砂囊作为悬浮颗粒,以芦柑果汁、白砂糖、柠檬酸进行调汁,并加入一定的悬浮剂来维持颗粒的悬浮;采用正交试验设计确定饮料的最佳汁液调配比例及悬浮剂的加入量,同时通过测定饮料中Vc含量及对羟自由基、超氧阴离子自由基的抑制能力来评价产品的抗氧化活性。结果表明饮料的最佳汁液调配比例为:芦柑果汁25%,红柚砂囊4%,白砂糖5%,柠檬酸1.0%;悬浮剂的添加量为:琼脂0.05%,CMC 0.35%,黄原胶0.1%,依此配方生产的饮料芦柑风味浓郁,外观透明,橙黄色,红柚砂囊颗粒悬浮均匀,口感酸爽润滑。复合悬浮饮料中Vc含量达27.55 mg/100 g,对羟自由基和超氧阴离子自由基也表现出较好的抑制能力,其抑制活性分别为15281.93 U/mL、1675.22 U/L。A new formula of compound suspension beverage was developed by citrus juice and red pomelo particle as raw materials. In this study, the red pomelo particle was used as suspended particles, adjusted with the citrus juice, white granulated sugar and citric acid, and a certain amount of suspension agents were added to maintain the particles suspending. The optimum juice blending ratio and the quantity of the suspension agent were determined by orthogonal experiment. The antioxidant activity of the product was evaluated by the content of Vc and the inhibition ability of the hydroxyl radical and the superoxide anion free radical in the beverage. The results showed that the optimum ratio of the beverage was 25% of citrus juice, 4% of red pomelo particle, 5% of white granulated sugar and 1% citric acid; and the quantity of suspension agents were 0.05% of agar, 0.35% of CMC, 0.1% of xanthan gum. Followed by formula above, the prepared beverage had strong citrus flavor with smooth and lubricated taste, and its appearance was transparent and orange with red pomelo particle suspended evenly. The content of Vc in the compound suspension beverage was 27.55 mg/100 g, which presented a good antioxidant activity with 15281.93 U/mL to the hydroxyl radical and 1675.22 U/L to the superoxide anion free radical.

关 键 词：芦柑果汁 红柚砂囊 悬浮饮料 生产工艺 抗氧化性 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]