复合花青素饮料的制备及提高其稳定性的方法  

Preparation of compounded anthocyanins beverage and the improvement of its stability

作　　者：赵宇[1] 吕晓玲[1] 王超[1] 何东[1] 赵焕焦 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《食品工业科技》2016年第17期206-210,共5页Science and Technology of Food Industry

基　　金：国家科技支撑计划项目:食用色素制备关键技术研究及产业化(2011BAD23B02)

摘　　要：本实验将以葡萄皮、黑米、紫甘薯提取物为原料的复合花青素应用于果味饮料中,通过选择最适辅色剂种类并确定添加量,提高了花青素在酸性饮料体系中的保存率。通过正交实验确定饮料的最佳配方为:柠檬酸0.16%,果葡糖浆10%,蓝莓香精0.06%,复合花青素0.1%;结合杀菌条件选择茶多酚作为最适辅色剂,添加量为500 mg/kg时效果最佳,饮料颜色在杀菌条件下的保存率可达90.9%。实验中的饮料产品在低温下贮存时间更长,其中在4℃时饮料中花色苷的贮存期为230 d左右。This study was designed to use the compounded anthocyanins of grape skin, black rice and purple sweet potato extract applied in the fruit-flavored beverage.Through adding appropriate copigment to improve its preservation rate in acidic beverage system.The results showed that the optimum blueberry fruit drinks＇ formula was ：0.16% Citric acid, 10% fructose syrup,0.06% blueberry flavor,0.1 % compounded anthocyanins.Combine with sterilization conditions, Tea Polyphenols was choosed as the most suitable copigment, and the best addition amount was 500 mg/kg.Under sterilization condition, it＇ s retention rate can reach 90.9%.The beverage were stored for longer time at low temperature in this study and the storage period of anthocyanins was 230 d at 4 ℃.

关 键 词：花青素 复合花青素 果味饮料 稳定性 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]