桃粉速溶饮料的开发及工艺优化研究  

Development and Process Optimization of Instant Drinks of Peach Powder

作　　者：李文琦 辛松林[1] 李鑫 曹利黠 徐培[1] LI Wenqi;XIN Songlin;LI Xin;CAO Lixia;XU Pei(Sichuan Tourism University,Chengdu,Sichuan 610100,China)

机构地区：[1]四川旅游学院,四川成都610100

出　　处：《农产品加工》2023年第14期1-5,12,共6页Farm Products Processing

基　　金：国家级大学生创新创业项目(202111552078);校级大学生科研项目(2021XKZ14)。

摘　　要：以水蜜桃粉、柠檬酸、白砂糖、麦芽糊精为原料制作桃粉速溶饮料。通过单因素试验和正交试验设计,利用感官评定及色差仪、黏度计等仪器进行质量评定,优化了桃粉速溶饮料的配方。结果表明,桃粉速溶饮料的最优配方为水蜜桃粉用量6.5 g,白砂糖用量1.5 g,柠檬酸用量0.05 g,麦芽糊精用量7.5 g,蒸馏水90 mL。比较各原料用量、L^(*)值、a^(*)值、b^(*)值与黏度之间的关系可知,柠檬酸对样品的绿色呈现有抑制作用,且能提高样品亮度,白砂糖可降低样品黄艳程度,黏度与其他各参数之间并无较明显关系。Using peach powder,citric acid,white granulated sugar,maltodextrin as raw materials to make peach powder instant drinks.Through single factor test and orthogonal test design,using sensory assessment and color difference meter and viscosity meter,the formula of peach powder instant beverage was optimized.The results showed that the optimal formula of instant peach powder drinks was 6.5 g of peach powder,1.5 g of granulated sugar,0.05 g of citric acid,7.5 g of maltodextrin,and 90 mL of distilled water.Comparing the relationship between the amount of each raw material,L^(*)value,a^(*)value,b^(*)value and viscosity,the results indicated that citric acid can inhibit the green appearance of the sample,and could improve the brightness of the sample.White granulated sugar could reduce the yellow color degree of the sample,and there was no obvious relationship between the viscosity and other parameters.

关 键 词：桃粉 速溶饮料 配方优化 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]