雪莲果芒果复合果汁饮品的制备工艺及其稳定性研究  

Study on the Preparation and Stability of Yacon-mango Compound Juice Drink

作　　者：余森艳 廖珍凤 卢珍兰 何文 黎兰明 张植科 YU Senyan;LIAO Zhenfeng;LU Zhenlan;HE Wen;LI Lanming;ZHANG Zhike(College of Chemical and Biological Engineering,Guangxi Minzu Normal University,Chongzuo,Guangxi 532200,China)

机构地区：[1]广西民族师范学院化学与生物工程学院,广西崇左532200

出　　处：《农产品加工》2023年第19期45-51,共7页Farm Products Processing

基　　金：2022年度广西民族师范学院农业硕士点培育项目(2022年);广西民族师范学院科研项目(2020FG001)。

摘　　要：以雪莲果和芒果为主要原料,以色泽、气味、口感、组织状态为感官评价指标,通过单因素试验探究雪莲果汁、芒果汁、赤藓糖醇、蔗糖、柠檬酸添加量对复合果汁饮品感官评分的影响,并结合模糊数学感官评价进行正交试验,以优化复合果汁饮品的工艺配方。结果表明,雪莲果芒果复合果汁饮品的最佳工艺配方中各组分添加量为雪莲果汁30%,芒果汁30%,赤藓糖醇5%,蔗糖3%,柠檬酸0.1%,同时添加羧甲基纤维素钠(CMC-Na) 0.15%+黄原胶0.05%作为稳定剂。在此工艺条件下所制备的产品色泽淡黄,兼具雪莲果和芒果的独特风味,口感温和、酸度适宜、甜而不腻,组织状态良好。With yacon and mango as the main raw materials,color,smell,taste and tissue status as the sensory evaluation indicators,the single factor experiment was conducted to explore the influence of the addition of yacon juice,mango juice,erythritol,sugar and citric acid on the sensory score of compound fruit juice drinks,and the orthogonal experiment was conducted with fuzzy mathematical sensory evaluation to optimize the processing formula of compound fruit juice drinks.The results showed that the optimum technological formula of the compound juice drink of yacon and mango was 30%yacon juice,30%mango juice,5%erythritol,3%sugar,0.1%citric acid,and 0.15%sodium carboxymethyl cellulose(CMC-Na)+0.05%xanthan gum as stabilizer.The product prepared under this process conditions had light yellow color,unique flavor of yacon and mango,mild taste,appropriate acidity,sweet but not greasy,and good tissue condition.

关 键 词：雪莲果 芒果 赤藓糖醇 复合果汁 模糊数学 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]