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作 者:韩璐[1] 杨陈[1] 王胜男[1] 朱丹实[1] 朱力杰[1] 王勃[1] 何余堂[1] 马涛[1] 刘贺[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,辽宁锦州121013
出 处:《食品工业科技》2017年第7期193-198,202,共7页Science and Technology of Food Industry
基 金:国家自然科学基金面上项目(31471621);国家自然科学基金青年基金项目(31201385);辽宁省高等学校优秀人才支持计划(LR2014034)
摘 要:以南瓜为原料制作南瓜汁饮料,利用正交实验确定果胶酶、木糖醇、柠檬酸的最佳用量,并通过Design-Expert软件对南瓜汁的复配稳定剂进行混料设计研究。通过流变学参数考察了黄原胶、瓜尔豆胶、CMC对饮料稳定性的影响,分别建立了上行粘度、下行粘度、触变圈面积、感官评分与饮料品质之间的二元多项式回归模型,方差分析和配方优化验证实验表明各模型均具有高度显著性。实验结果表明:加入15 U/g果胶酶,可以使南瓜汁利用率达到94.2%,浑浊型南瓜汁饮料的最佳配方为:南瓜汁30%、木糖醇10%;复配稳定剂的最优组合为黄原胶0.089%,瓜尔豆胶0.2%,羧甲基纤维素钠(CMC)0.711%,感官分值达到最大,为89.92。This study utilized pumpkin as raw material to produce juice and optimized parameters by orthogonal test and mixture design.The optimal dosage of pectinase,xylitol and citric acid were determined by orthogonal test, and the influences of xanthan gum, guar bean gum and CMC on the stability of the beverage were also studied.The regression models which can reflect the relation of quality and beverage components including upstream viscosity, downstream viscosity, thixotropic loop area and sensory evaluation value was established. The analysis of variance and demonstration test indicated that the models and regressive equation had a high level of significance.The results showed that the utilization ratio of pumpkin juice reached 94.2% by adding 15 U/g pectinase.The optimal proportions of the pumpkin beverage are as following:pumpkin juice 30% ,and xylitol 10% ,the optimal combination of the compound stabilizer is xanthan gum 0.089%, guar gum 0.2%, CMC 0.711% .The maximum value of sensory evaluation is 89.92.
分 类 号:TS275.4[轻工技术与工程—农产品加工及贮藏工程]
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