高橙皮苷含量橙汁饮料制备工艺研究  

Study on Preparation Technology of High Hesperidin Content Orange Juice Beverage

作　　者：陈剑兵[1] 郑美瑜[1] 陆胜民[1] 夏其乐[1] 

机构地区：[1]浙江省农业科学院食品科学研究所浙江省果蔬保鲜与加工技术研究重点实验室,浙江杭州310021

出　　处：《现代农业科技》2016年第14期278-278,285,共2页Modern Agricultural Science and Technology

基　　金：浙江省公益技术研究农业项目(2014C32110)

摘　　要：橙皮苷具有多种生物活性,但其水溶性差,制约了它在食品工业等领域的应用。采用微胶囊技术对橙皮苷进行包埋,研究了该微胶囊添加到橙汁饮料中对产品品质的影响,确定微胶囊添加量低于1.5%时,对橙汁饮料产品品质无显著影响。试验发现,高橙皮苷含量橙汁饮料的最佳配比为:原汁浓度30%,橙皮苷微胶囊0.8%,稳定剂0.2%。应用该工艺生产的橙汁饮料,具有良好的风味,橙皮苷含量高达0.82 g/L,不但提高了橙汁饮料的营养价值,也为橙皮苷的应用开辟了一条新的途径。Hesperidin has varieties of biological activities,but because of its low solubility,its application is poor.The microcapsule technology was used on hesperidin,the effect of hesperidin microcapsule on quality of orange juice was studied.The results showed that the quality of the beverage had no significant difference while the amount of microcapsule was less than 1.5%.The optimum ratio of high hesperidin orange juice was raw juice30%,hesperidin microcapsule 0.8%,stabilizer 0.2%.The product had good flavor,and its hesperidin content was 8.2 g/L.The results could not only improve the nutritional value of orange juice beverage,but also find a new way for the application of hesperidin.

关 键 词：橙皮苷 橙汁 微胶囊 饮料 制备工艺 

分 类 号：TS225.44[轻工技术与工程—粮食、油脂及植物蛋白工程]