包装与食品机械2025，Vol.43Issue(6)：79-88,10.DOI:10.3969/j.issn.1005-1295.2025.06.010
红心火龙果香蕉复合果汁饮料的工艺研究
Process study of red-fleshed pitaya and banana compound juice beverage
摘要
Abstract
To address the issues of unbalanced flavor and nutrition in single-fruit juices,as well as the low utilization rate in the deep processing of pitaya and banana,a compound juice beverage with harmonious flavor,rich nutrition,and stable physicochemical properties was developed.Using single-factor experiments and response surface optimization methodology,with sensory evaluation as the core criterion and comprehensively considering physicochemical indicators such as soluble solids,pH,reducing sugars,chromaticity value,centrifugal sedimentation rate,and viscosity,the optimal process formulation for the compound beverage was determined.The results showed that the optimal formulation was as follows:a mass ratio of red-fleshed pitaya juice to banana juice of 1∶2,water mass fraction of 40%,xylitol mass fraction of 6%,citric acid mass fraction of 0.10%,and sodium carboxymethyl cellulose(CMC-Na)mass fraction of 0.20%.The resulting compound beverage exhibited vibrant color,harmonious taste,a unique flavor profile,and retained the nutritional components of both red-fleshed pitaya and banana.The measured physicochemical properties of the beverage were:soluble solids(11.03±0.026)°Brix,reducing sugar content(10.9±0.2)g/(100 g),and pH(4.2±0.06).This research provides a reference for the deep processing of fruits and the development of functional beverages.关键词
红心火龙果/香蕉/复合果汁饮料/工艺优化Key words
red-fleshed pitaya/banana/compound juice beverage/process optimization分类
轻工纺织引用本文复制引用
李靓,张轩珂..红心火龙果香蕉复合果汁饮料的工艺研究[J].包装与食品机械,2025,43(6):79-88,10.基金项目
河南省重点研发与推广科技攻关项目(202102110058) （202102110058）
河南省高等学校重点科研项目(24A550009) （24A550009）
