摘要
探讨以坛紫菜为原料开发保健型紫菜复合饮料的途径。利用单因素试验及正交试验,对紫菜酶解液的脱腥条件、复合饮料的配方以及饮料的稳定性进行优化,获得制备紫菜复合饮料的最佳工艺和关键技术。结果表明,2.0%麦芽糊精能有效脱除紫菜酶解液的腥味;紫菜酶解液与枸杞汁以3∶2(体积比)比例混合制备复合汁,复合汁含量40%、白砂糖添加量4%、柠檬酸添加量0.1%为最佳配方;使用黄原胶与CMC-Na以1∶2比例混合的复合稳定剂,饮料稳定效果较好,复合稳定剂的添加量为0.15%。理化指标检测表明该饮料碘含量为2.753 mg/L,各项安全卫生指标均符合相关标准的要求。
The method of developing health-care laver compound drink out of Porphyra haitanensis was studied and discussed.Removing fishy conditions of the laver enzymatic hydrolysate,optimal formula and the stability of drink were optimized by single-factor experiments and orthogonal designs,to obtain the technology and key techniques for laver compounded drink.The result showed that 2.0 % maltodextrin can remove fishy in laver enzymatic hydrolysate effectively;and the optimal formula 40 % compound drink which was the mixture of laver enzymatic hydrolysate and wolfberry juice with the ration of 3∶2（volume ratio）,4 % sugar,0.1 % citric acid.Mixture of Xanthan gum and the CMC-Na with the ratio of 1：2 were used as the compound stabilizer,which made the drink a better stability.The content of compound stabilizer was 0.15 %.Physicochemical Index analysis showed that the iodine content of drink 2.753 mg/L,and the safety and hygiene indexes accord with relevant criteria.
出处
《食品研究与开发》
CAS
北大核心
2012年第3期78-82,共5页
Food Research and Development
基金
福建省科技计划重点项目(No:2008N0105)
厦门市科技计划项目(3502Z20112011)
关键词
紫菜
枸杞汁
复合饮料
酶解液
保健作用
laver
wolfberry juice
compound drink
enzymatic hydrolysate
health function
