“桑·椹有幸”复合固体饮料的研制  

Development of “Mulberry-Mulberry Lucky” Complex Solid Beverage

作　　者：杨虹[1] 陈颖妃 徐晓林 甄铭坚 吴庭章 YANG Hong;CHEN Yingfei;XU Xiaolin;ZHEN Mingjian;WU Tingzhang(Yangjiang Polytechnic,Yangjiang 529500,China)

机构地区：[1]阳江职业技术学院,广东阳江529500

出　　处：《现代食品》2022年第17期95-99,共5页Modern Food

基　　金：2021年阳江职业技术学院大学生创新创业训练计划项目(CXCY2021010);2022年度阳江职业技术学院春季校级教育教学质量与教学改革工程立项课题(2022JGPY006);全国食品产业职业教育教学指导委员会2022年度教育教学改革与研究课题(SHK2022114)。

摘　　要：为更好地挖掘和开发桑叶和桑椹的食用功能,提高其在食品加工中的应用价值,研发了“桑·椹有幸”固体饮料这一新的深加工产品。本文以桑叶干、桑椹果干为原料,添加纤维素酶、氯化钠、柠檬酸、罗汉果甜苷、麦芽糊精和维生素C进行护色、浸提和调味,使用喷雾干燥技术,通过正交试验和感官评价方法确定了该复合型固体饮料的最优工艺参数为桑叶、桑椹浸提汁混合比例为6∶4,纤维素酶0.4 g、氯化钠6 g、柠檬酸0.2 g、罗汉果甜苷0.3 g、麦芽糊精52.5 g、维生素C 0.2 g;喷雾干燥机参数为风机频率设定为25 Hz、通针运行频率设定为5 s、蠕动速度设定为25 r·min^(-1)、进风温度设定为155℃。此方案制备出的“桑·椹有幸”复合固体饮料融合了桑叶和桑椹的独特风味,清香醇正,性状稳定,无悬浮杂质,流动性好。In order to develop the edible function of mulberry leaf and mulberry, and to improve its application value in food processing, a new type of deep-processed product, “Mulberry-Mulberry Lucky” solid drink was developed. In this paper, dried mulberry leaves and dried mulberry fruits were used as raw materials, and cellulase, sodium chloride, citric acid, mogroside, maltodextrin and vitamin C were added for color protection, extraction and seasoning, used spray drying technology, the optimal process parameters of the composite solid beverage were determined by orthogonal test and sensory evaluation method: the mixing ratio of mulberry leaf and mulberry extract was 6∶4, the ratio cellulase 0.4 g, sodium chloride 6 g, citric acid 0.2 g, mogroside 0.3 g, maltodextrin 52.5 g, vitamin C 0.2 g;the parameters of spray dryer are fan frequency set to 25 Hz, needle running frequency set to 5 s, creep speed set to 25 r·min^(-1), inlet air temperature set to 155 ℃. The “Mulberry-Mulberry Lucky” composite solid drink prepared by this method combines the unique flavor, pure flavor, stable character, no suspended impurities and good fluidity of mulberry leaves and mulberry fruits.

关 键 词：桑叶 桑椹干 正交试验 感官评价 固体饮料 

分 类 号：TS278[轻工技术与工程—农产品加工及贮藏工程]