桑葚蓝莓复合饮料的研制及其抗氧化活性研究  

Development of Mulberry-blueberry Beverage and Its Antioxidant Activity

作　　者：王大全 夏丹丹 纵凯莉 孙永鑫 杨剑婷 WANG Da-quan;XIA Dan-dan;ZONG Kai-li;SUN Yong-xin;YANG Jian-ting(School of Food Engineering,Anhui Science and Technology University,Chuzhou,233100,Anhui)

机构地区：[1]安徽科技学院食品工程学院,安徽滁州233100

出　　处：《蚌埠学院学报》2022年第5期1-7,共7页Journal of Bengbu University

基　　金：安徽省重点研究与开发项目(202104f06020021);安徽省果树产业技术体系果品加工与流通岗位专家项目(AHCYTX-10)。

摘　　要：以桑葚、蓝莓为原材料制备桑葚蓝莓复合饮料。通过单因素试验以花色苷溶出量为指标,明确了复合果胶酶酶解制备果汁的参数,应用正交试验优化桑葚蓝莓复合饮料的最佳配方,并测定其抗氧化活性。结果表明:酶解时间120 min、酶添加量0.06%、酶解温度30℃时,桑葚、蓝莓原汁的花色苷含量最高;在桑葚蓝莓原汁比例为3∶2,柠檬酸添加量0.15%,蔗糖添加量8%时,制备的复合饮料口感润滑,澄清度高;抗氧化活性结果显示,该复合饮料对DPPH和ABTS自由基清除率及总还原力达到同质量浓度维生素C的92.92%、80.02%、83%,说明该饮料具有较好的抗氧化活性。此研究为富含花色苷功能性饮品的开发提供了理论依据和方法基础。Mulberry-blueberry beverage was developed with mulberry and blueberry as raw material.The parameters of the juice by compound pectinase were implemented with single experiment according to anthocyanin in juice.The optimal formula of mulberry-blueberry beverage was optimized by single-factor experiment and orthogonal experiment,and its antioxidant activity of the product was measured.The results showed that when the enzymatic digestion time was 120 min,the enzyme addition amount was 0.06%,and the enzyme hydrolysis temperature was 30℃,the anthocyanin content of mulberry and blueberry raw juice was the highest,the ratio of mulberry juice to blueberry juice was 3∶2,citric acid was added as 0.15%and sucrose was added as 8%,the beverage presented lubricious taste and high clarity.The DPPH,ABTS radical scavenging rate and total reducing power reached 92.92%,80.02%and 83%of the same mass concentration of vitamin C,which shows good antioxidant activity in the beverage.It can be applied as a theoretical basis and methodological foundation for the processing of functional beverages enriched with anthocyanins.

关 键 词：桑葚 蓝莓 复合果胶酶 花色苷 抗氧化性 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]