基于超高压技术的响应面优化猕猴桃果肉饮料  

Optimization of Kiwi Fruit Pulp Beverage by Response Surface Methodology Based on Ultra-high Pressure Processing Technology

作　　者：卢亚婷[1] 高欣羽 王凌云[1] 罗仓学[1] LU Ya-ting;GAO Xin-yu;WANG Ling-yun(School of Food Science&Engineering,Shaanxi University of Science&Technology,Xi’an,Shaanxi 710021)

机构地区：[1]陕西科技大学食品科学与工程学院,陕西西安710021

出　　处：《安徽农业科学》2024年第9期135-138,169,共5页Journal of Anhui Agricultural Sciences

基　　金：陕西省重点研发计划项目(2020NY-133);大学生创新创业训练计划项目(2022007)。

摘　　要：研究超高压处理条件下的猕猴桃果肉饮料配比,以强化分层率为指标,通过单因素试验和响应面法对配比进行优化,结果表明:猕猴桃原浆添加量47%,蔗糖添加量12%,增稠剂添加量0.14%。在超高压技术处理后,产品的强化分层率达到47%。对优化后的产品测定色泽和粒径,结果显示L为38,产品色泽明亮;ΔE均小于2,产品色泽均一;颗粒的体积平均粒径D[4,3]为214μm,稳定性好。In order to optimize the formula of kiwi fruit pulp beverage based on ultra-high pressure treatment,the forced stratification rate was used as an indicator in this study,single factor tests and response surface experiments were performed to optimiz the formula.The results showed that the amount of kiwi fruit puree was 47%,the addition of sucrose was 12%,and the thickener was 0.14%.After ultra-high-tech treatment,the forced delamination rate can reach to a good ratio of 47%.The color and particle size of the optimized products indicated that L value was 38 andΔE was less than 2,the color of the product was bright and uniform.The particle size of volume average D[4,3]was 214μm.The product showed good stability.

关 键 词：超高压处理 猕猴桃 果肉饮料 响应面优化 稳定性 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]