文献类型：期刊文献

中文题名：火龙果果粒复合饮料的生产工艺及其稳定性研究

英文题名：The Processing Techniques and Stability of the Pitaya Compound Beverage

作者：吴德智 王建超 李安 郑强 李小红

机构：[1]贵州理工学院

第一机构：贵州理工学院

年份：2017

卷号：0

期号：7

起止页码：5-9

中文期刊名：食品工业

外文期刊名：The Food Industry

收录：北大核心:【北大核心2014】；

基金：贵州省"耀创客"众创空间项目;国家大学生创新创业项目(201614440035);贵州省大学生创新创业项目(201414440016)

语种：中文

中文关键词：火龙果;饮料;稳定性;混料设计

外文关键词：pitaya; beverage; stability; mixture design

摘要：以火龙果为主要原料,在单因素的基础上,以复合饮料的感官评分为考察指标,采用混料设计对火龙果添加量、百香果、苹果及白砂糖添加量进行配方优化,同时以Box-Behnken响应曲设计研究不同稳定剂对火龙果复合饮料稳定性的影响。结果表明:火龙果复合饮料的最优处方配比为火龙果汁44%、百香果汁10%、苹果汁28%、白砂糖18%;稳定剂的比例为琼脂0.02%、CMC-Na 0.02%、黄原胶0.04%。该产品酸甜可口,营养丰富,成品口感纯正,稳定性好,对火龙果增值产品的开发有良好的市场前景。
On the basis of single factor experiment, effects of amounts of pitaya, passiflora edulis, apple and sugar were studied via optimal mixture design. And then the stabilizer was determined by Box-Behnken response surface methodology. Study results showed that optimized proportion was pitaya 44%, passiflora edulis 10%, apple 28% and sugar 10%, the stabilizer was agar, 0.02%, CMC-Na 0.02%, xanthan gum 0.04%. The product was moderately sweet and sour, nutrient-rich, well-organized state, with good prospects for industrial production and processing.