椰子水腰果梨汁复合饮料的研制  

Development of coconut water and cashew pear mixed beverage

作　　者：黄聪亮[1] 李银园 陈文学[2] 

机构地区：[1]漳州职业技术学院,漳州363000 [2]海南大学食品学院,海口570028

出　　处：《食品科技》2014年第11期101-104,共4页Food Science and Technology

摘　　要：研究了椰子水腰果梨汁复合饮料的工艺配方。以椰子水和腰果梨为原料,采用BoxBehnken试验设计建立了复合饮料椰子水含量、腰果梨汁含量、pH值、糖含量4个因素的回归方程,该模型在试验范围内能较准确地预测复合饮料的感官评定结果。采用响应面优化,确定了椰子水腰果梨汁复合饮料的最佳配方为:椰子水的含量为30%,腰果梨汁的含量为5%,糖含量为7%,pH值为4.5。还对复合饮料的稳定性进行了研究,优化获得了复合饮料最佳的稳定剂配方:黄原胶0.04%,CMC-Na 0.06%。This article studied the craft formula of coconut water and cashew pear juice mixed beverage. Use the Box-Behnken design for establishing regression equation of coconut water adding amount, cashew pear juice content, pH value, the sugar content. This model could accurately predict mixed beverage sensory evaluation results in the test range. Response surface method was adopted for optimal craft formula, the result was coconut water 30%, cashew pear juice content 5%, pH value 4.5, sugar content 7%. Use the Box-Behnken design for optimal stabilizers formula, the result was： xanthan gum 0.04%, CMC-Na 0.06%.

关 键 词：椰子水 腰果梨汁 混合饮料 稳定剂 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]