番石榴泡腾片固体饮料研制  

Preparation of Solid Beverage of Effervescent Tablet from the Extract of Psidium guajava

作　　者：张宏康[1] 林奕楠 李德荣[1] 徐乐冰 蔡林飞[1] 许晓鹏[1] 

机构地区：[1]仲恺农业工程学院轻工食品学院,广州510225

出　　处：《食品工业》2015年第1期4-7,共4页The Food Industry

基　　金：广东省省部产学研合作项目(2010B090400009);仲恺农业工程学院2013年大学生创新基金项目;广东省大学生创新基金项目

摘　　要：以番石榴及番石榴叶提取物为主要原料研制一种新型泡腾片固体饮料。经单因素和正交试验结果分析结果得到的泡腾片最优配方为番石榴及番石榴叶浸膏26%,蛋白糖9%,柠檬酸28.5%,碳酸氢钠31.5%,聚乙二醇60002.5%,聚乙烯吡咯烷酮2.5%。制成的番石榴及番石榴叶提取物泡腾片溶于水呈黄褐色,有番石榴及番石榴叶的香气,口味甘甜,无涩味,饮料感官优良、口味独特。该产品的开发为番石榴的深加工开辟了一个新途径。A new kind of solid beverage of effervescent tablet from the extract of Psidium guajava and Psidium guajava leaves was developed. The best formula of effervescent tablets was determined through orthogonal test as follows： the extract of Psidium guajava and Psidium guajava leaves 26%, citric acid 28.5%, aspartame 9%, sodium bicarbonate 31.5%, PEG 6 000 2.5% and PVP 2.5%. When dissoved in water, the drinks appeared yellowish-brown and had sweet taste and unique Psidium guajava flavour. This provided a new way to further process Psidium guajava.

关 键 词：番石榴 浸膏 泡腾片 固体饮料 

分 类 号：TS278[轻工技术与工程—农产品加工及贮藏工程]