无籽刺梨果汁饮料配方及其稳定性研究  

Study on the Formula and Stability of Rosa sterilis Juice Beverage

作　　者：刘云 李永和 赵平 范方宇 普麟 唐军荣 阚欢 LIU Yun;LI Yong-he;ZHAO Ping;FAN Fang-yu;PU Lin;TANG Jun-rong;KAN Huan(School of Light Industry and Food Engineering, Southwest Forestry University, Kunming 650224, Yunnan, China;Yunnan Forestry Technological College, Kunming 650224, Yunnan, China;Yunnan Province Energy Conservation & Supervision Center, Kunming 650011, Yunnan, China)

机构地区：[1]西南林业大学轻工与食品工程学院,云南昆明650224 [2]云南省林业职业技术学院,云南昆明650224 [3]云南省节能监察中心,云南昆明650011

出　　处：《食品研究与开发》2019年第14期92-96,共5页Food Research and Development

基　　金：推进黔西南试验区建设科技合作专项资金项目(黔西南科合2015-31);云南省高校林木遗传改良与繁育重点实验室开放基金(YNGBT201704)

摘　　要：以无籽刺梨为原料,对无籽刺梨果汁饮料配方及其稳定性进行研究。在单因素试验的基础上,利用正交试验设计优化无籽刺梨果汁饮料的最佳配方为:无籽刺梨原果汁14%、白砂糖6%、柠檬酸0.26%、苹果酸0.02%、安赛蜜0.01%、阿斯巴甜0.01%;同时以正交试验设计优化饮料中不同稳定剂的添加量为羧甲基纤维素钠(carboxymethylcellulose sodium,CMC-Na)0.08%、黄原胶0.01%、结冷胶0.007%。该产品口感纯正,酸甜适中,组织均匀,稳定性好,具有无籽刺梨独特的香味。With Rosa sterilis as raw materials, the formula and stability of Rosa sterilis juice beverage were studied. Based on the single factor experiments, the optimal formulas of Rosa sterilis juice beverage were determined through orthogonal test and sensory evaluation as follows: 14 % Rosa sterilis raw juice, 6 % sugar, 0.26 % citric acid, 0.02 % malic acid, 0.01 % acesulfame potassium, 0.01 % aspartame. And then the adding dose of stabilizer was determined by orthogonal test as follows: 0.08 % carboxymethylcellulose sodium(CMC-Na), 0.01 % xanthan gum, 0.007 % gellan gum. The product was moderately sweet and sour, pure taste, uniform texture, good stability and had the unique fragrance of Rosa sterilis.

关 键 词：无籽刺梨 饮料 配方 优化 稳定性 正交试验设计 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]