浓缩型蓝莓果汁饮料的工艺研究  

Study on the Formula of Concentrated Blueberry Juice Beverage

作　　者：罗梦 Luo Meng(Xinhua College of Sun Yat-sen University,Dongguan 523133,China)

机构地区：[1]中山大学新华学院,广东东莞523133

出　　处：《现代食品》2020年第20期123-126,共4页Modern Food

摘　　要：本实验对浓缩型蓝莓果汁饮料所用甜味剂和酸度调节剂进行了优化筛选,其中甜味剂包括:白砂糖、木糖醇、非淀粉型果糖浆、异麦芽酮糖、结晶果糖,酸度调节剂包括:碳酸氢钠和柠檬酸钠,通过感官评价分析、稳定性分析试验得到了最佳浓缩型蓝莓果汁加工的配方方案及终成品的酸度指标。综合感官评定和稳定性分析结果均最优的浓缩型蓝莓果汁饮料终成品配方为:非淀粉型果糖浆13.2 g/100 mL蓝莓原汁,柠檬酸钠0.41 g/100 mL蓝莓原汁,CMC适量,维生素C钠适量。终成品果汁饮料酸甜比适宜,风味及稳定性均较好,低GI值,成品的酸度为:56°T,pH值为4.62,37℃条件下持续监测24 h时的TSI值为0.22。In this experiment,the sweeteners and acidity regulators of concentrated blueberry juice beverage were optimized.The sweeteners included sugar,xylitol,non-starch fructose syrup,isomaltulose and crystalline fructose.Acidity regulators included sodium bicarbonate and sodium citrate.Optimum concentrated blueberry juice formula and acidity index of the final product were determined by analysis of sensory evaluation and stability test.The optimized formula of the final products was as following:non-starch fructose syrup 13.2 g/100 mL blueberry juice,sodium citrate 0.41 g/100 mL blueberry juice,appropriate CMC,appropriate VC sodium.The final product juice beverage had a suitable sweet-sour ratio,good stability,and low GI value.The acidity value was 56°T and the pH value was 4.62.The value of TSI,continuously monitored at 37℃for 24 h,was 0.22.

关 键 词：蓝莓 果汁饮料 工艺 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]