蓝莓浊汁饮料配方优化及其稳定性考察  

The formula optimization of suspended blueberry juice beverage and its storage stability

作　　者：徐亚平 韦佩佩 柴智[3] 黄午阳[3] 申丽 XU Yaping;WEI Peipei;CHAI Zhi;HUANG Wuyang;SHEN Li(College of Medicine(Institute of Translational&Medicine),Yangzhou University,Yangzhou 225009,China;Jiangsu Key Laboratory of Integrated Traditional Chinese and Western Medicine for Prevention and Treatment of Senile Diseases,Yangzhou 225009,China;Institute of Agro-Product Processing,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China)

机构地区：[1]扬州大学医学院(转化医学研究院),江苏扬州225009 [2]江苏省中西医结合老年病防治重点实验室,江苏扬州225009 [3]江苏省农业科学院农产品加工研究所,南京210014

出　　处：《扬州大学学报（农业与生命科学版）》2021年第1期68-75,共8页Journal of Yangzhou University：Agricultural and Life Science Edition

基　　金：江苏省333高层次人才培养工程项目(BRA2018380);扬州大学大学生科技创新基金项目(X20190736、 X20190751)。

摘　　要：为优化蓝莓浊汁饮料配方及考察其稳定性,通过添加适量的柠檬酸和白砂糖调节果汁口感,并用不同稳定剂调节蓝莓浊汁贮藏稳定性。确定的蓝莓浊汁优化配方如下:蓝莓原汁20%,白砂糖10%,柠檬酸0.2%,食用明胶0.2%。贮藏稳定性试验表明,随着时间的变化,蓝莓浊汁的抗氧化活性和果汁色泽呈先增高后下降的趋势,且在低温环境(4℃)下更能维持其抗氧化活性、色泽和营养成分的稳定。该研究开发的蓝莓浊汁饮料含丰富的花色苷,口感独特,营养丰富,适合低温贮藏。The formula of suspended blueberry juice beverage and its storage stability were investigated in the experiment. Appropriate amounts of citric acid and white granulated sugar were added to adjust the taste of the juice. In addition, the storage stability of blueberry juice was studied by using different stabilizers. The optimized formula of blueberry juice was determined as blueberry juice 20%, white granulated sugar 10%, citric acid 0.2% and edible gelatin 0.2%. The results of storage stability experiment showed that the antioxidant activity and color of blueberry juice increased at first and then decreased with time going on. The color, nutritional composition and antioxidant activity of the suspended blueberry juice beverage could be maintained at low temperature(4 ℃). The suspended blueberry juice beverage developed in this study was rich in nutrition with a unique taste and abundant anthocyanins. The low temperature was suitable for the storage of the suspended blueberry juice beverage.

关 键 词：蓝莓果汁 混悬型 配方 抗氧化 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]