三叶木通果汁饮料加工工艺研究OA
The Processing Technology of Akebia trifoliata Juice Beverage
为丰富果汁饮料的类型,以三叶木通果实为原料,经过热烫、酶解等工艺得到三叶木通果汁,调配得到三叶木通果汁饮料;采用正交试验,以感官评分为评价指标,优化果汁饮料的配方,并对饮料的稳定性及营养成分进行测定.结果表明,三叶木通果汁提取工艺为果胶酶∶纤维素酶=1∶1,加酶量0.05％,酶解温度45℃,酶解时间40 min,此时果汁具有较高的可溶性固形物含量;在亲水胶体添加总量0.12％,黄原胶∶瓜尔豆胶∶刺槐豆胶=2∶2∶1,均质压力30 MPa,处理一次时,果汁具有较好的稳定性.通过正交优化实验得到饮料最佳配方为果汁添加量 25％,柠檬酸添加量0.1％,木糖醇添加量5％;营养成分分析得出三叶木通果汁饮料营养丰富,果糖、钾等含量较高,为三叶木通果汁的开发提供参考.
A new formula of juice beverage was developed by Akebia trifoliataas raw materials,through heating,enzyme processing and other technologies.The optimization of A.trifoliatajuice beverage formula was obtained by orthogonal experiments using sensory evaluation,and the stability of juice beverage and the detection of nutrient composition were also discussed.The results showed that the pectinase∶cellulase was 1∶1,the enzyme content was 0.05％,enzymatic hydrolysis temperature was 45℃,the enzymatic hydrolysis time was 40 min,the juice had higher soluble solid content,the total amount of hydrophilic colloid added 0.12％,xanthan gum∶guar gum∶locust bean gum 2∶2∶1,homogenization pressure 30 MPa,juice had good stability when treated once.The optimum ratio combination were 25％ of juice,0.1％ of citric acid,5％ of xylitol.By analyzing the nutrient composition,it was found that the fruit juice beverage was rich in nutrients,high in fructose and potassium.It provided reference for the development of A.trifoliatajuice.
魏学军;苏上;王泽龙;凡震;姚显丽;王丽金;倪建伟;李赫;张菡
中粮糖业控股股份有限公司,新疆昌吉 831100中国林业科学研究院林业研究所,国家林业和草原局林木培育重点实验室,北京 100091北京工商大学食品与健康学院,北京市食品添加剂工程技术研究中心,北京 100048
轻工业
三叶木通生产工艺稳定性亲水胶体酶解
Akebia trifoliataproduction technologystabilityhydrocolloidenzymatic hydrolysis
《中国果菜》 2024 (008)
6-12 / 7
新疆昌吉州科技支撑产业高质量发展专项基金(2023X05)
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