摘要
以余甘子和桂花为主要原料,通过单因素试验和正交试验优化余甘子桂花复合饮料的工艺参数,并对制备的饮料进行品质评价指标的测定。结果表明,余甘子桂花复合饮料最佳工艺参数为余甘子果汁添加量40%,桂花提取液添加量10%,果葡糖浆添加量5%,柠檬酸添加量0.06%。在该工艺条件下制得的余甘子桂花饮料适口醇厚,具有桂花独特的香气,饮料中可溶性固形物形含量为12.2%,蛋白质质量浓度为1.22 mg/mL,pH值为3.08,黄酮质量浓度为0.951 mg/mL。当余甘子桂花复合饮料中黄酮质量浓度为0.1 mg/mL时,对DPPH自由基清除率为91.67%,对ABTS自由基清除率为90.42%,具有较好的抗氧化活性,为余甘子复合类饮料产品的精深研发提供了理论和实践基础。
In this experiment,the process parameters of Phyllanthus emblica and Osmanthus fragrans compound beverages were optimized by single factor and orthogonal tests,and the quality evaluation indexes of the prepared beverages were determined.The results showed that the optimal process parameters of Phyllanthus emblica L.and Osmanthus fragrans compound beverage were 40%Phyllanthus emblica L.,10%Osmanthus fragrans extract,5%fructose syrup and 0.06%citric acid.The soluble solids content in the beverage was 12.2%,the protein content was 1.22 mg/mL,the pH value was 3.08,and the flavonoid content was 0.951 mg/mL.When the concentration of flavonoids in Phyllanthus emblica L.and Osmanthus fragrans compound beverage was 0.1 mg/mL,the scavenging rate of DPPH free radical was 91.67%and that of ABTS free radical was 90.42%,which had good antioxidant activity.It provided a theoretical and practical basis for the in-depth research and development of amla compound beverage products.
作者
陈晓莹
温伟腾
杨晓铭
乐镕祥
许国忠
马娟娟
CHEN Xiaoying;WEN Weiteng;YANG Xiaoming;LE Rongxiang;XU Guozhong;MA Juanjuan(Guangzhou College of Technology and Business School of Engineering,Foshan,Guangdong 528131,China)
出处
《农产品加工》
2025年第3期53-57,共5页
Farm Products Processing
基金
广州工商学院2022年校级科研项目(KYYB202223)。
关键词
余甘子
桂花
复合饮料工艺优化
品质评价
Phyllanthus emblica L.
Osmanthus fragrans
process optimisation for complex beveragesr
quality evaluation
