摘要
以条斑紫菜为原料研制饮料,通过正交试验优化出条斑紫菜的最佳浸提条件,及紫菜饮料的配比,并研究光照强度对紫菜饮料成品色泽的影响。试验结果表明,最佳浸提条件是料液比1:10,浸提温度80℃,浸提时间6 h;紫菜饮料的最佳配方是紫菜汁与水的体积比1:15,柠檬酸0.2%,白砂糖4%,此时饮料品质最佳,不仅甜度适中,且色泽鲜亮,口感细腻无腥味。紫菜饮料对光较敏感,8000 Lux光照强度下的紫菜饮料色泽变化明显,0 Lux光照强度下储藏的饮料色泽变化相对稳定,所以选择合适的避光包装材料对紫菜饮料显得尤为重要。
The laver is not only nutritious,but delicious.For the development of laver drinks,laver as raw material in this paper.The optimum extraction conditions of laver and recipe of laver drinks by orthogonal experiment,and to study the influence of light intensity on the color of the finished laver drinks.The test results showed that the optimum extraction conditions were solid-liquid ratio 1：10,extraction temperature 80 ℃,extraction time 6 h,the best recipe was the volume ratio of 1：15 with water,citric acid 0.2%,sugar 4%,then the product has the best quality,moderate sweetness,bright color and delicate taste no smell.Laver drinks more sensitive to light,the test group under 8000 Lux light intensity have the most obvious color changes,and the test group under 0 Lux light intensity relatively stable under storage.So choosing the light avolding packaging material for the dark laver drink was particularly important.
出处
《食品科技》
CAS
北大核心
2016年第2期122-125,共4页
Food Science and Technology
基金
国家十二五"863"计划项目(2011AA100801-02)
关键词
紫菜
饮料
浸提
laver
beverages
extraction
