SC-Ⅱ澄清剂对红树莓原汁澄清及红树莓饮料的研究  

Optimization of technological parameters for clarification of raw red raspberry juice and red raspberry beverage processing

作　　者：李萌萌[1] 吕长鑫[1] 范林林[1] 石超[1] 冯叙桥[1] 张帆 顾娜泥 

机构地区：[1]渤海大学化学化工与食品安全学院 渤海大学食品科学研究院,辽宁省食品安全重点实验室,辽宁省高校重大科技平台“食品贮藏加工及质量安全控制工程技术研究中心”,辽宁锦州121013 [2]锦州百合食品有限公司,辽宁锦州121013

出　　处：《食品与发酵工业》2015年第3期75-81,共7页Food and Fermentation Industries

基　　金：“十二五”国家科技支撑计划项目(2012BAD29B06);辽宁省科技厅农业攻关计划项目(2011205001);辽宁省食品安全重点实验室暨辽宁省高校重大科技平台开放课题项目(LNSAKF2011028)

摘　　要：文中对红树莓原汁澄清技术及其饮料口味进行研究。以透光率和浊度为指标,在单因素试验基础上,利用SC-Ⅱ澄清剂对红树莓原汁进行澄清,采用响应面分析建立红树莓原汁澄清工艺模型,通过Box-Behnken设计方法优化得出SC-Ⅱ澄清剂在42℃、添加量0.04%、反应1 h条件下,澄清度和浊度分别为73.6%和3.16 NTU,澄清效果理想;正交试验得出25%红树莓汁、10%白砂糖和0.05%柠檬酸的红树莓果汁饮料基础配方,且口感良好。The processing technology of clarified raw raspberry juice and beverage taste were studied. The effects of SC-Ⅱ on clarify based on light transmittance and turbidity were compared. Response surface methodology( RSM)was performed based on the single factor experiment to optimize the technological parameters. The best of light transmittance and turbidity of red raspberry juice were 76. 6% and 3. 16 NTU and it was obtained under the conditions of SC-Ⅱ 0. 04%,reaction temperature 42℃,and reaction time 1 hour. The Box-Behnken’s factorial design was used for the clarification. Results showed that the best formula of the beverage was: 25% red raspberry juice,10% sucrose and 0. 05% citric acid.

关 键 词：红树莓果汁 澄清 响应面 正交试验 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]