食品工业科技2017，Vol.38Issue(7)：193-198,202,7.DOI:10.13386/j.issn1002-0306.2017.07.029
基于流变学参数及混料回归设计的浑浊型南瓜汁饮料工艺及配方优化
Application of rheological parameters and mixture design to optimize the formula of cloudy pumpkin juice beverages
摘要
Abstract
This study utilized pumpkin as raw material to produce juice and optimized parameters by orthogonal test and mixture design.The optimal dosage of pectinase,xylitol and citric acid were determined by orthogonal test,and the influences of xanthan gum,guar bean gum and CMC on the stability of the beverage were also studied.The regression models which can reflect the relation of quality and beverage components including upstream viscosity,downstream viscosity,thixotropic loop area and sensory evaluation value was established.The analysis of variance and demonstration test indicated that the models and regressive equation had a high level of significance.The results showed that the utilization ratio of pumpkin juice reached 94.2％by adding 15 U/g pectinase.The optimal proportions of the pumpkin beverage are as following:pumpkin juice 30％,and xylitol 10％,the optimal combination of the compound stabilizer is xanthan gum 0.089％,guar gum 0.2％,CMC 0.711％.The maximum value of sensory evaluation is 89.92.关键词
浑浊型南瓜汁/流变学/混料设计/复配稳定剂Key words
cloudy pumpkin juice/rheology/mixture design/compound stabilizer分类
轻工纺织引用本文复制引用
韩璐,杨陈,王胜男,朱丹实,朱力杰,王勃,何余堂,马涛,刘贺..基于流变学参数及混料回归设计的浑浊型南瓜汁饮料工艺及配方优化[J].食品工业科技,2017,38(7):193-198,202,7.基金项目
国家自然科学基金面上项目(31471621) （31471621）
国家自然科学基金青年基金项目(31201385) （31201385）
辽宁省高等学校优秀人才支持计划(LR2014034). （LR2014034）
