黑桑葚-雪桃复合饮料制备工艺研究  

Study on the Preparation Technology of Black Mulberry Snow Peach Compound Beverage

作　　者：王静 李利钦 何林枫 WANG Jing;LI Liqin;HE Linfeng(Nanchong Vocational College of Culture and Tourism,Langzhong 637400,China)

机构地区：[1]南充文化旅游职业学院,四川阆中637400

出　　处：《食品安全导刊》2023年第14期128-132,共5页China Food Safety Magazine

基　　金：南充市2022年第二批市级科技计划项目(22YYJCYJ0103)。

摘　　要：为了提高黑桑葚和雪桃的利用价值,本文采用黑桑葚和雪桃作为主要原材料,以黑桑葚汁-雪桃汁体积比、白砂糖添加量、柠檬酸添加量为影响因素,以感官评分为考察指标,通过单因素试验和响应面试验优化黑桑葚-雪桃复合饮料的加工工艺。结果表明,复合饮料最佳配方为雪桃汁和黑桑葚汁的体积比1.0∶2.5、白糖添加量7.5%、柠檬酸添加量0.07%,该配方下制得的黑桑葚-雪桃复合饮料的感官评价得分为90.13分,此时复合饮料的颜色为紫色,色泽均一,具有协调的桑葚和雪桃香气,酸甜可口。In order to improve the utilization value of black mulberry and snow peach,this article uses black mulberry and snow peach as the main raw materials,and takes the volume ratio of black mulberry juice to snow peach juice,the amount of white sugar added,and the amount of citric acid added as influencing factors.Sensory scores are used as evaluation indicators.The processing technology of black mulberry snow peach composite beverage is optimized through single factor experiments and response surface methodology experiments,and its antioxidant properties are studied.The results showed that the optimal formula for the composite beverage was snow peach juice to black mulberry juice with a volume ratio of 1.0∶2.5,white sugar addition of 7.5%,and citric acid addition of 0.07%.The sensory evaluation score of the black mulberry snow peach composite beverage prepared under this formula was 90.13 points.At this time,the color of the composite beverage was purple,with a uniform color,a coordinated aroma of mulberry and snow peach,and a sweet and sour taste.

关 键 词：黑桑葚 雪桃 复合饮料 响应面 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]