花生芽红枣复合饮料加工研究  

Study on the Processing Technology of Peanut SproutsRed Jujube Fruit Beverage

作　　者：许先猛 伍媛媛 卜美超 付文婷 薛豫皖 XU Xianmeng;WU Yuanyuan;BU Meichao;FU Wenting;XUE Yuwan(Department of Biotechnology and Food Engineering,Bozhou University,Bozhou 236800,China;Bozhou Engineering Technology Research Center for Natural Products Separation and Purification,Bozhou 236800,China)

机构地区：[1]亳州学院生物与食品工程系,安徽亳州236000 [2]亳州市天然产物分离纯化工程技术研究中心,安徽亳州236000

出　　处：《许昌学院学报》2023年第5期75-81,共7页Journal of Xuchang University

基　　金：安徽高校自然科学研究重点项目(KJ2021A1147);亳州学院自然科学重点项目(BYZ2021B02);高校优秀青年人才支持项目(gxyqZD2022086)。

摘　　要：选用鲁花1号花生种子,花生种子经预处理后采用超声波进行处理,然后在一定的条件下培养发芽.以花生芽和红枣为原料研制花生芽红枣复合饮料,以感官评价为标准,通过单因素试验和响应面试验对花生芽红枣复合饮料的加工配方进行了优化.优化得到花生芽红枣复合饮料的最佳配方工艺为:花生芽汁、红枣汁、蔗糖、复合酸味剂和复合稳定剂的添加量分别为:14.0%、27.0%、5.0%、0.12%和0.5%.在此配方工艺条件下,花生芽红枣复合饮料色泽光亮、香气浓郁、口感细腻,感官评价分数为92.5.In the study,peanut seeds of Luhua 1 cultivar were investigated,and peanut seeds were treated with ultrasonic after pre-processing,then peanut seeds were cultivated and germinated.The peanut sprouts and red jujube fruit were used as principal raw materials to produce peanut sprouts red jujube fruit beverage,the sensory evaluation was used as the standard,and the single factor test and response surface methodology methods were used to optimize peanut sprouts red jujube fruit beverage production process and formula.The results showed that the add amount of peanut sprouts juice,red jujube fruit juice,sucrose,acidic food additives and composite stabilizer were 14.0%,27.0%,5.0%,0.12%and 0.5%,respectively.With this formula,the color of peanut sprouts red jujube fruit beverage production was bright,the aroma was natural and rich,the taste was soft,and the sensory evaluation score was 92.5.

关 键 词：超声波 花生芽 饮料 配方 

分 类 号：TS27[轻工技术与工程—农产品加工及贮藏工程]