红树莓菇娘果复合饮料的配方优化研究  

Study on Formula Optimization of Compound Beverage of Red Raspberry and Physalis pubescens L.

作　　者：林菲涵 赵越 张娜 杨一凡 杨佳欣 周霖 LIN Fei-han;ZHAO Yue;ZHANG Na;YANG Yi-fan;YANG Jia-xin;ZHOU Lin(Department of Food Science,School of Public Health,Shenyang Medical College,Shenyang 110034,China)

机构地区：[1]沈阳医学院公共卫生学院食品教研室,辽宁沈阳110034

出　　处：《保鲜与加工》2022年第7期61-66,共6页Storage and Process

基　　金：沈阳医学院大学生科研基金项目(20219035);沈阳医学院博士启动基金项目(20195071)。

摘　　要：为探究红树莓菇娘果复合饮料的最佳配方,以红树莓、菇娘果两种果实的汁液为原料,辅以白砂糖、复合稳定剂进行复配试验。以感官评分为考察指标,设计单因素试验,确定红树莓汁、菇娘果汁、白砂糖和复合稳定剂(魔芋胶+黄原胶)的最佳添加量。在单因素试验的基础上,设计L9(34)正交试验,优化饮料原、辅材料的配比,得到最优配方为:以水的质量为基础质量,稳定剂添加量0.18%,白砂糖添加量6%,菇娘果汁添加量60%,红树莓汁添加量50%。采用最优工艺制作的复合饮料产品色泽清亮,稳定均匀,酸甜适中,融合了红树莓和菇娘果的风味,且其理化性质及微生物指标均符合国家质量标准要求。In order to explore the best formula of red raspberry and Physalis pubescens L.compound beverage,the juice of red raspberry and Physalis pubescens L.was used as raw materials,supplemented with white sugar and compound stabilizer.Taking the comprehensive sensory evaluation score as an indicator,a single factor experiment was designed to determine the optimal addition amount of red raspberry juice,Physalis pubescens L.juice,white sugar,and compound stabilizer(konjac gum+xanthan gum).On the basis of the single factor experiment,L9(34)orthogonal experiment was designed to optimize the ratio of the raw and auxiliary materials of the beverage.The results showed that the optimum formula would be 0.18%of stabilizer,6%of white sugar,60%of Physalis pubescens L.,and 50%of raspberries when water acted as the base weight.The final product had clear color,moderate sweetness and sourness,and was stable and uniform.Moreover,it had combined flavors of red raspberries and Physalis pubescens L..It was demonstrated that both physicochemical and microbial indicators of the compound beverage were conformed to product standards by evaluating the quality traits.

关 键 词：红树莓 菇娘果 复合饮料 配方优化 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]