摘要
探讨用柠檬、百合花、木糖醇研制出功能性低糖饮料的最佳工艺条件。采用单因素试验、正交试验获得柠檬汁、百合花汁、木糖醇、羧甲基纤维素钠的最佳配比;以口感、气味和色泽为感官指标,得出柠檬、百合花的最佳浸提条件。结果表明:产品最佳工艺配方为柠檬汁与百合花汁的质量比是3∶2,木糖醇的添加量为5.5%,羧甲基纤维素钠的添加量为0.09%。柠檬汁的最佳浸提条件为温度50℃,时间30 min,料液质量比为1∶70;百合花汁的最佳浸提条件为温度80℃,时间1 h,料液质量比1∶50。采用该工艺和配方生产的产品呈棕黄色,澄清透明,鲜艳而有光泽,柠檬汁、百合花汁、木糖醇味道相融洽,带有百合花淡淡的清香。
The technology and processing of functional low sugar beverage were discussed , with lemon, lily and xylitol as the raw material. Through the single factor test and orthogonal test, the best ratio of lemon juice, lily juice, xylitol and sodium carboxymethyl cellulose are gained. The optimal extraction conditions are determined using taste,smell and color of the product as sensory indicators.The results were as follows： the mass ratio of lemon juice and lily juice was 3：2;the addition of xylitol was 5.5%;Sodium carboxymethyl cellulose addition was 0.09%. The best extraction conditions of lemon juice for temperature 50℃, time 30 min, ratio of material to liquid 1：70;The best extraction conditions of lily juice for temperature 80℃, time 1h, ratio of material to liquid 1：50. The product of the technology and formula was claybank, clear and transparent, bright and shiny. Lemon juice, lily juice and xylitol tastes harmony, with a faint fragrance of lily.
作者
郭楠楠
张如意
琚媛媛
GUO Nan-nan ZHANG Ru-yi JU Yuan-yuan(Department of Food Engineering, Zhengzhou University of Science and Technology, Zhengzhou 450064, Henan, Chin)
出处
《食品研究与开发》
CAS
北大核心
2017年第7期88-93,共6页
Food Research and Development
