刺玫果氨基酸饮料加工工艺研究  

Study on Beverage Process Technology of Amino Acid in Fruit of Rosa davurica Pall.

作　　者：王晓林[1] 钟方丽[1] 李永雷[1] 薛健飞[1] 

机构地区：[1]吉林化工学院化学与制药工程学院,吉林132022

出　　处：《食品工业》2014年第7期76-80,共5页The Food Industry

摘　　要：探索刺玫果氨基酸的水提工艺条件及其饮料的加工工艺,以氨基酸提取率为考察指标,通过单因素和正交试验确定了刺玫果氨基酸的最佳水提工艺条件:料液比为1︰23(g/mL),提取3次,每次2.5 h,在最佳水提工艺条件下刺玫果氨基酸的提取率为8.230 mg/g。以刺玫果氨基酸水提液为主要原料,通过单因素和正交试验确定了甜味剂和酸味剂的种类及加入量、麦芽糖糊精的加入量。试验结果表明,最佳工艺配方为每百毫升饮料中加入刺玫果氨基酸水提液80 mL,复合甜味剂6.0 g,酸味剂(柠檬酸)0.17 g,苦味掩盖剂(麦芽糖糊精)0.18 g,蒸馏水定容,感官平均得分为9.45。The process conditions of total amino acid （TAAi in fruit of Rosa davurica Pall. with water extraction method and process technology of its beverage were studied. Using extraction efficiency of TAA as evaluating indicators, the optimum extraction conditions were obtained according to the single factor and orthogonal test. The ratio between raw material and solvent, the extraction times and the extraction time were 1 ： 23 （g/mL）, 3 times and 2.5 h, respectively. The extraction efficiency of TAA in fruit of Rosa davurica Pall. could reach to 8.230 mg/g under the optimum extraction conditions. Using TAA water solution as main raw material, the type and quantity of sweeteners and acidity additive, the addition amount of maltodextrin were decided by single factor and orthogonal test. The results had shown that the optimum process recipe was obtained as followed, the volume of TAA water solution, addition quantity of compound sweeteners, acidity additive and maltodextrin were 80 mL, 6.0 g, 0.17 g, 0.18 g respectively in 100 mL beverages. The distilled water was added to the constant volume, and the average organoleptic evaluation was 9.45.

关 键 词：刺玫果 氨基酸 饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]