酸杨桃罗汉果复合饮料的研制  

Development of sour carambola and Siraitia grosvenorii compound beverage

作　　者：戴梓茹 唐婷婷[2] 张晨晓 覃干松 DAI Zi-ru;TANG Ting-ting;ZHANG Chen-xiao;QIN Gan-song(Guangxi Key Laboratory of Beibu Gulf Marine Biodiversity Conservation,Qinzhou 535011,Guangxi,China;College of Food Engineering,Qinzhou University,Qinzhou 535011,Guangxi,China)

机构地区：[1]广西北部湾海洋生物多样性养护重点实验室,广西钦州535011 [2]钦州学院食品工程学院,广西钦州535011

出　　处：《粮食与油脂》2020年第11期43-46,共4页Cereals & Oils

基　　金：广西北部湾海洋生物多样性养护重点实验室自主项目(2015ZA04);大学生创新创业训练计划项目(201711607070)。

摘　　要：以酸杨桃原汁为主要原料,罗汉果浸提液为辅料,研制酸杨桃罗汉果复合饮料。采用响应曲面设计优化配方,并对产品质量指标进行分析。结果表明:酸杨桃罗汉果保健饮料最优配方为酸杨桃原汁添加量9.00%、罗汉果浸提液添加量4.00%、阿斯巴甜添加量0.03%、食盐添加量0.050%。在此工艺条件下制得的复合饮料,感官得分最高,为83.57分。制成的酸杨桃罗汉果复合饮料的总糖含量为4.13g/kg,总酸含量为1.15 g/kg,可溶性固形物含量为0.26%。复合饮料呈浅黄色,具有酸杨桃、罗汉果特有的滋味,口感酸甜适中。Using sour carambola raw juice as the main raw material,the Siraitia grosvenorii extract as the auxiliary material to produce the sour carambola and Siraitia grosvenorii compound beverage.The response surface design was used to optimize the formula,and the product quality indicators were analyzed.The results showed that the optimal formula health drink were as follows:the addition of sour starfruit juice 9.00%,the addition of Siraitia grosvenorii extract 4.00%,the addition of aspartame 0.03%,and the addition of salt 0.050%.The compound beverage prepared under this process had the highest sensory score(83.57).The total sugar content of the sour carambola and Siraitia grosvenorii compound beverage was 4.13 g/kg,the total acid content was 1.15 g/kg,and the soluble solid content was 0.26%.The compound beverage was light yellow,which had the unique taste of sour carambola and Siraitia grosvenorii,with moderately sweet and sour.

关 键 词：酸杨桃 罗汉果 复合饮料 

分 类 号：TS201.1[轻工技术与工程—食品科学]