大蒜多糖气泡水配方优化及其稳定性研究  

Study on Formulation Optimization and Stability ofGarlic Polysaccharide Bubble Water

作　　者：田振扬 李海芹 TIAN Zhenyang;LI Haiqin(College of Life Sciences and Food Engineering,Hebei University of Engineering,Handan,Hebei 056038,China)

机构地区：[1]河北工程大学生命科学与食品工程学院,河北邯郸056038

出　　处：《农产品加工》2024年第22期37-44,共8页Farm Products Processing

摘　　要：以大蒜多糖为膳食补充剂研制气泡水饮料,以感官评价为指标,基于单因素试验进行响应面试验优化气泡水饮料工艺。结果表明,大蒜多糖气泡水饮料最佳配方为大蒜多糖添加量5.1%,充气量4.7 g/L,酸味剂添加量0.04%;甜味剂复配配方为甜菊糖苷添加量0.0067%,赤藓糖醇添加量5%。在此配方基础上,结合不同灌装工艺提升气泡水饮料感官品质并对饮料稳定体系进行分析,提高了气泡水感官品质和稳定性。The sparkling water beverage was prepared with garlic polysaccharide as dietary supplement.The response surface test was carried out to optimize the process of sparkling water beverage based on single factor test.The results showed that the optimal formula of garlic polysaccharide sparkling water beverage was as follows:garlic polysaccharide content 5.1%,aeration volume 4.7 g/L,acid flavor additive content 0.04%,sweetener compound formula stevia 0.0067%,erythritol 5%.On the basis of this formula,the sensory quality of the fizzy water beverage was improved by combining different filling processes and the stability system of the beverage was analyzed to improve the sensory quality and stability of the fizzy water beverage.

关 键 词：大蒜多糖 气泡水饮料 感官评价 响应面 稳定性 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]