西兰花复合果蔬汁的研制  

Production Technology of Broccoli Compound Fruit and Vegetable Juice

作　　者：韩芯怡 陈馨[1] 李晨秀 陈培云 HAN Xinyi;CHEN Xin;LI Chenxiu;CHEN Peiyun(College of Biological and Environmental Science,Zhejiang Wanli University,Ningbo 315100)

机构地区：[1]浙江万里学院生物与环境学院,宁波315000

出　　处：《食品工业》2023年第1期32-37,共6页The Food Industry

基　　金：宁波市公益基金项目(西蓝花及茎叶深加工综合利用,20211JCGY020055);浙江省大学生创新创业训练项目;浙江省高校实验室工作研究项目(ZD202109)。

摘　　要：以西兰花和苹果为主要原料,研制一款西兰花复合果蔬汁饮料。采用单因素试验和响应面试验优化饮料的配比,并对其可溶性固形物、pH及抗氧化活性指标进行分析。结果表明,西兰花复合果蔬汁饮料最佳添加量为西兰花汁18.40%、苹果汁30.10%、柠檬酸0.19%和砂糖5.30%。复合果蔬汁最终感官评分达到89.21分,可溶性固形物含量为10.13%,pH为3.47,DPPH自由基清除率为91.40%±0.33%,ABTS自由基清除率为86.82%±0.87%。西兰花复合果蔬汁色泽鲜艳,酸甜可口,兼具苹果和西兰花的香味,口感新鲜,营养丰富,有一定的抗氧化活性和保健作用。Taking broccoli and apple as main raw materials,a broccoli complex fruit and vegetable juice was developed.Single factor test and response surface test were used to determine the optimal ratio,and the indexes of soluble solid,pH and antioxidant activity were analyzed.The results showed that 18.40%broccoli juice,30.10%apple juice,0.19%citric acid and 5.30%granulated sugar were the best additives.The sensory score of the beverage was 89.21 points,soluble solid content was 10.13%,pH was 3.47,DPPH free radical scavenging rate was 91.40%±0.33%and ABTS free radical scavenging rate was 86.82%±0.87%.Beverage of broccoli complex fruit and vegetable juice had bright color,sweet and sour delicious with apple and cauliflower fragrance,taste fresh,rich nutrition,meanwhile it had a certain antioxidant activity and health care role.

关 键 词：西兰花 苹果 复合果蔬汁 抗氧化 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]