海胆黄固体饮料开发工艺优化研究  

Study on the Optimization of Development Technology of Sea Urchin Gonad Powder Solid Beverage

作　　者：薛芳 冯令通 肖亮 高源 贯云娜 XUE Fang;FENG Lingtong;XIAO Liang;GAO Yuan;GUAN Yunna(Shandong Drug and Food Vocational College,Weihai,Shandong 264210,China;Weihai Institute of Product Quality Supervision and Inspection,Weihai,Shandong 264210,China)

机构地区：[1]山东药品食品职业学院,山东威海264210 [2]威海市产品质量监督检验所,山东威海264210

出　　处：《农产品加工》2020年第24期24-27,共4页Farm Products Processing

基　　金：2018年山东药品食品职业学院院级课题(应用研究专项项目)(2018Y001)。

摘　　要：为开发海胆黄固体饮料,优化加工工艺,以海胆黄固体饮料为研究对象,根据稳定剂添加量的单因素试验的结果,以海胆黄粉固体饮料中固形物沉降率为指标,对黄原胶添加量、CMC添加量、瓜尔豆胶添加量3个因素进行正交试验。结果表明,最优的添加量为黄原胶0.1%,CMC0.15%,瓜尔豆胶0.1%。同时,为获得合理的海胆黄粉添加量、白砂糖添加量及柠檬酸添加量的最优配比,在单因素试验的基础上采用正交试验,得出海胆黄固体饮料的最佳配比为海胆黄粉提物粉添加量2%,白砂糖添加量10%,柠檬酸添加量0.2%。In order to study the technology of sea urchin gonad powder solid beverage and optimize the developing process,the study took sea urchin gonad powder solid beverage as the research object.According to the result of the single factor test of the amount of stabilizer added,the sedimentation rate of solid substance in the solid beverage of sea urchin gonad powder was taken as the index,orthogonal experiments were carried out on the three factors of xanthan gum,CMC and guar gum.The results showed that the optimal adding amount were as follows:xanthan gum 0.1%,CMC 0.15%,guar gum 0.1%.Meanwhile,in order to obtain the optimal ratio of the sea urchin gonad powder,sugar and citric acid of sea urchin,on the basis of single factor test,the optimum ratio of solid beverage of sea urchin gonad powder was obtained by orthogonal test:sea urchin gonad powder 2%,sugar 10%,citric acid 0.2%.

关 键 词：海胆黄固体饮料 开发工艺 优化 感官 正交 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]