菜用黄麻复合果蔬饮料的开发试制  

Development and Trial-manufacture of Compound Fruit and Vegetable Beverage by Vegetable Jute

作　　者：许彦[1] 李翔[1] 聂青玉[1] 张艳[1] 付勋[1] 刘丹[1] XU Yan;LI Xiang;NIE Qingyu;ZHANG Yan;FU Xun;LIU Dan(Chongqing Three Gorges Polytechnic College,Wanzhou 404155)

机构地区：[1]重庆三峡职业学院,万州404155

出　　处：《长江蔬菜》2020年第8期81-84,共4页Journal of Changjiang Vegetables

基　　金：重庆市教委科学技术研究项目(KJQN201803507);重庆市高校创新研究群体项目(CXQTP19037)。

摘　　要：为探明菜用黄麻饮料生产工艺,以菜用黄麻为主要原料,以过氧化酶活性、饮料稳定性和感官评价为指标,以单因素试验考察菜用黄麻漂烫时间、稳定剂添加和杀菌时间,以正交试验优化稳定剂的配比和饮料配方。试验结果表明,菜用黄麻漂烫杀青条件为沸水漂烫50 s,稳定剂最优配比为0.035%黄原胶+0.06%卡拉胶+0.07%CMC-Na,饮料最佳配方为黄麻叶复原液加以8%白砂糖、0.025%柠檬酸、10%橙汁,杀菌条件为90℃10 min。本工艺配方产品能够掩盖菜用黄麻叶的青味,菜用黄麻的颗粒均匀悬浮,感官品质极佳。In order to explore the production process of vegetable jute beverage,the single factor test was conducted to investigate the blanching time,stabilizer addition and sterilization time of vegetable jute beverage by using vegetable jute as the main raw material,and taking peroxidase activity,beverage stability and sensory evaluation as indexes.And the proportion of the stabilizer and beverage formula were optimized by orthogonal test.The results showed that the blanching time of vegetable jute was 50 seconds with boiling water,and the optimal ratio of stabilizer was 0.035%xanthan gum+0.06%carrageenan+0.07%CMC-Na.The best formula of beverage was jute leaf compound solution adding 8%sugar,0.025%citric acid,10%orange juice,and the sterilization condition was 90℃for 10 minutes.In addition,this process formula had excellent sensory quality without the green taste of vegetable jute leaves,and the particles of vegetable jute were uniformly suspended.

关 键 词：菜用黄麻 复合果蔬饮料 试制 开发 

分 类 号：S563.4[农业科学—作物学]