响应面法优化人参果枸杞葡萄复合饮料工艺  

Processing Technology Optimization on Compound Beverage of Ginseng Fruit,Chinese Wolfberry and Grape by Response Surface Methodology

作　　者：魏玉梅 张帅中 冯玉兰[3] 孙家美 乌兰 WEI Yu-mei;ZHANG Shuai-zhong;FENG Yu-lan;SUN Jia-mei;WU Lan(Experimental Education Department of Northwest Minzu University,Lanzhou 730030,China;Marine Science Research Institute of Shandong Province,Qingdao 266104,China;Life Science and Engineering College of Northwest Minzu University,Lanzhou 730030,China)

机构地区：[1]西北民族大学实验教学部,甘肃兰州730030 [2]山东省海洋科学研究院,山东青岛266104 [3]西北民族大学生命科学与工程学院,甘肃兰州730030

出　　处：《保鲜与加工》2022年第3期43-49,共7页Storage and Process

基　　金：甘肃省自然科学基金项目(21JR1RA207);中共甘肃省委组织部创新人才培养项目(2021RCXM092);西北民族大学2021年开放项目(2021126)。

摘　　要：以人参果、枸杞和葡萄为原料,研制一种人参果枸杞葡萄复合饮料。通过正交试验确定了复合汁中人参果汁、枸杞汁和葡萄汁最佳体积配比为4∶3∶5。在此基础上,通过单因素试验和Box-Behnken试验优化的最佳配方为:复合汁添加量44%,白砂糖添加量6.7%,柠檬酸添加量0.1%。复合稳定剂为0.1%羧甲基纤维素钠(CMC-Na)+0.15%卡拉胶。按上述配方制得的人参果枸杞葡萄复合饮料感官品质较好,呈透亮的橙红色,酸甜可口、协调适当,具有人参果特有的香气,风味独特。In the present study,a compound beverage of ginseng fruit,Chinese wolfberry and grape was developed,and the optimum volume ratio of ginseng juice,wolfberry juice and grape juice in compound juice was determined by orthogonal test as 4∶3∶5.On this basis,the optimum formula was confirmed by single factor experiment and Box-Behnken test,and the results were shown as follows:compound juice addition of 44%,white granulated sugar addition of 6.7%and citric acid addition of 0.1%.The composite stabilizer was sodium carboxymethyl cellulose(CMC-Na)of 0.1%+carrageenan of 0.15%.According to the above formula,the prepared compound beverage of ginseng fruit,wolfberry and grape presented good sensory qualities,bright orange-red color,sweet and sour taste,proper coordination,special aroma and special flavor of ginseng fruit.

关 键 词：人参果 枸杞 葡萄 复合饮料 工艺 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]