| 百香果仙人掌混合果蔬饮品配方及其稳定性研究 |
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| 引用本文： | 赵文清,郑鑫锋,周洁,黄丽玉,杨贵卓,刘颖欣,杨春敏,左连村. 百香果仙人掌混合果蔬饮品配方及其稳定性研究[J]. 现代食品, 2019, 0(18): 79-83 |
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| 作者姓名： | 赵文清 郑鑫锋 周洁 黄丽玉 杨贵卓 刘颖欣 杨春敏 左连村 |
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| 作者单位： | 广州工商学院,广东 广州,510800;广州工商学院,广东 广州,510800;广州工商学院,广东 广州,510800;广州工商学院,广东 广州,510800;广州工商学院,广东 广州,510800;广州工商学院,广东 广州,510800;广州工商学院,广东 广州,510800;广州工商学院,广东 广州,510800 |
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| 基金项目： | 2019年广东大学生科技创新培育专项资金 |
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| 摘 要： | 为了进一步开发新型食品原材料,现选用百香果与梨果仙人掌为原料,开发新型混合果蔬饮品,通过正交实验设计法、响应面实验对其配方与稳定性进行优化研究。最终研究得出优化后的配方参数为百香果汁10%、仙人掌汁10%、蔗糖2 g·L^-1、卡拉胶0.050%、刺槐豆胶0.050%、CMC-Na 0.075%、黄原胶0.025%。在此参数下,饮品具有良好的感官价值,并且具有优秀的稳定性。
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| 关 键 词： | 百香果 仙人掌 配方 稳定性 响应面 |
Study on the Formula and Stability of Passion Fruit and Cactus Pear Beverage |
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| Zhao Wenqing,Zheng Xinfeng,Zhou Jie,Huang Liyu,Yang Guizhuo,Liu Yingxin,Yang Chunmin,Zuo Liancun. Study on the Formula and Stability of Passion Fruit and Cactus Pear Beverage[J]. Modern Food, 2019, 0(18): 79-83 |
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| Authors: | Zhao Wenqing Zheng Xinfeng Zhou Jie Huang Liyu Yang Guizhuo Liu Yingxin Yang Chunmin Zuo Liancun |
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| Affiliation: | (Guangzhou College of Technology and Business,Guangzhou 510800,China) |
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| Abstract: | Passion fruits and cactus pears were selected as the main raw materials to develop a new type of mixed fruit and vegetable juice beverage.The study on its formula and stability has been optimized with the orthogonal experiment and response surface.The result showed that after optimizing,when contents of passion fruits and cactus pears were both 10%,adding 2 g·L^-1 sucrose,0.050%carrageenan,0.050%Locust bean gum,0.075%CMC-Na and 0.025%xanthangum could let the beverage maintain the best flavor and stability. |
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| Keywords: | Passion fruit Cactus pear Formula Stability Response surface |
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