蓝莓红树莓复合果汁的配方优化及稳定性研究  

Study on Formula Optimization and Stability of Blueberry and Red Raspberry Compound Juice

作　　者：张雪梅[1] 尹俊涛[1] 刘艳怀 代绍娟[1] 雷勇[1] ZHANG Xuemei;YIN Juntao;LIU Yanhuai;DAI Shaojuan;LEI Yong(Shihezi Development Zone Jinnai Food Co.,Ltd.,Shihezi,Xinjiang 832000,China)

机构地区：[1]石河子开发区神内食品有限公司,新疆石河子832000

出　　处：《农产品加工》2021年第4期13-16,23,共5页Farm Products Processing

摘　　要：以蓝莓、红树莓为主要原料,添加白砂糖、柠檬酸等辅料进行复合果汁的配方及稳定性研究。以感官评分为评价指标,根据单因素试验和正交试验结果,得出蓝莓红树莓复合果汁的最优配方为蓝莓汁用量30 g,红树莓汁用量20 g,白砂糖用量10 g。柠檬酸用量0.30 g,加水量100 g。通过筛选,选出适合蓝莓红树莓复合果汁的稳定剂,对选出的稳定剂进行单因素试验和正交试验,确定复配稳定剂的最佳添加量为黄原胶0.02%,羧甲基纤维素钠0.04%,海藻酸钠0.02%。在此配方条件下,研制的复合果汁饮料风味独特、营养丰富、组织状态稳定,并具有保护视力的功效。The formulation and stability of compound juice were studied with blueberry and red raspberry as main raw materials and sugar and citric acid as auxiliary materials.Using sensory score as the evaluation index,the optimum formula of blueberry and red raspberry compound juice was determined by single factor test and orthogonal test were as follows:the amount of blueberry juice was 30 g,the amount of red raspberry juice was 20 g,the amount of sugar was 10 g,the citric acid was 0.3 g,add water to 100 g.Through screening,the stabilizer suitable for the compound juice of blueberry and red raspberry was selected.The single factor and orthogonal experiments were carried out to determine the optimal amount of stabilizer.The complex stabilizers of 0.02%xanthan gum,0.04%CMC-Na and 0.02%sodium alginate worked well.The drink developed was rich in nutrition,special flavor and stable state of organization and had the function of protecting eyesight.

关 键 词：蓝莓 红树莓 复合果汁 配方优化 稳定性 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]