红树莓蓝莓果粒乳饮料工艺优化及质构特性研究  

Process Optimization of Red-raspberry and Blueberry Grain Milk Beverage and Studies on It's Texture Properties

作　　者：李萌萌[1] 吕长鑫[1] 芦宇[1] 焦天慧 刘苏苏[1] 励建荣[1] 

机构地区：[1]渤海大学食品科学与工程学院 辽宁省食品安全重点实验室 生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心 辽宁省高校重大科技平台“食品贮藏加工及质量安全控制工程技术研究中心”,辽宁锦州121013

出　　处：《中国食品学报》2015年第7期117-124,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：“十二五”国家科技支撑计划项目(2012BAD29B06);辽宁省科技厅农业攻关计划项目(2011205001);辽宁省食品安全重点实验室暨辽宁省高校重大科技平台开放课题项目(LNSAKF2011028)

摘　　要：以红树莓、蓝莓和牛乳为主要原料,采用响应面分析法建立红树莓蓝莓果粒乳饮料制备的工艺模型,确定影响复合果粒乳饮料最佳配方。用质构仪测定CaCl2固化蓝莓果粒效果。试验结果表明:CaCl2溶液固化蓝莓果粒含量为0.02 g/mL时其感官评价最优;物性指标:硬度86.70 N,弹性0.67 mm,黏聚性0.57,胶着性58.54,咀嚼性58.54 N;最佳配方:牛乳35%,白砂糖8%,红树莓果汁14%,蓝莓果粒2%,果胶0.3%,软化水40.7%。用此配方制备的红树莓蓝莓果粒复合乳饮料感官评价值为87.73分,风味俱佳,并达到含乳饮料质量标准。Red raspberry juice, blueberry and fresh milk were mainly used to develop a red raspberry and blueberry grain milk beverage. Response surface methodology （RSM） was employed to optimize the technological parameters of red raspberry and blueberry grain milk beverage. Texture analyzer was employed to determine the effect of curing blueberry grain by the solution of CaCl2. The results showed that the appropriate concentration of curing agent was 0.02 g/mL Ca- Cl2, the determination results of sensory score ws 82.83. Using the physical device on the texture profile analysis （TPA） of the blueberry, to get the hardness is 86.70 N, the flexibility is 0.67 mm, the cohesiveness is 0.57, the adhesive nature is 58.54, chewiness is 58.54 N. The results showed that the combination of 14% red raspberry juice, 2% blueberry grain, 35% fresh milk, 0.3%pectin, 40.7%water and 8% sucrose resulted in the best product quality with a sensory evaluation score of 87.73.

关 键 词：红树莓 蓝莓 果粒乳饮料 工艺 质构 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]