摘要
对罗汉果花枸杞复合饮料进行开发,为罗汉果花和枸杞的进一步开发利用提供依据。以罗汉果花和枸杞原料的利用率为考查指标,通过超声波辅助酶解的方法,进行单因素试验和响应面优化试验来优化原料酶解液的最佳工艺。最后以感官评分作为考查指标,进行饮料配方的确定。结果表明,原料酶解液的最佳工艺参数是枸杞和罗汉果花的质量比2∶1,料液比1∶35(g∶mL),纤维素酶和β-葡聚糖酶配比1∶2.3,pH值5~6,温度50℃,浸提2 h,在此最佳工艺参数下原料的利用率是60.6%。饮料最佳配方是一定量酶解液加入5.9%白砂糖、0.04%柠檬酸、0.06%抗坏血酸,在此最佳配方条件下感官评分是90.1分。按最佳配方制作的复合饮料色泽红亮透明,含有罗汉果花味和枸杞的醇香,口感酸甜,无沉淀析出。
The compound beverage of Momordica grosvenori flower and Lycium chinensis was developed,in order to provide the basis for the further development and utilization of Momordica grosvenori flower and Lycium chinensis.The utilization rate of raw materials of Momordica grosvenori flower and Lycium chinensis was used as the index,ultrasonic assisted enzymolysis was used to optimize the enzymolysis process by single factor test and response surface methodology.The results showed that the optimum technological parameters of enzymatic hydrolysate were as follows:the ratio of Lycium chinensis and Momordica grosvenori flower was 2∶1,and the material-liquid ratio was 1∶35(g∶mL),the ratio of cellulase andβ-glucanase was 1∶2.3,pH 5~6,and the temperature was 50℃for 2 h,under the optimal process parameters,the utilization rate of raw materials was 60.6%.The best formula of the beverage was a certain amount of enzymatic hydrolysate added with 5.9%sugar,0.04%citric acid and 0.06%ascorbic acid.The sensory score of the beverage was 90.1.According to the best formula,the color of the compound beverage was red,bright and transparent,containing the flower flavor of Momordica grosvenori flower and aroma of Lycium chinensis.It tasted sweet and sour,without precipitation.
作者
汪洪涛
郭亚楠
WANG Hongtao;GUO Ya'nan(College of Health,Jiangsu Vocational Institute of Commerce,Research and Exploder Center of Food Safety Project of Jiangsu Province,Nanjing,Jiangsu 211168,China)
出处
《农产品加工》
2023年第16期6-11,共6页
Farm Products Processing
基金
江苏经贸职业技术学院重点课题(JSJM21002)
江苏省大学生创新创业训练计划项目(202112047030Y)
江苏省优秀科技创新团队项目资助(2021)。
关键词
罗汉果花
枸杞
酶促水解
复合饮料
响应面优化
Momordica grosvenori flower
Lycium chinensis
enzymatic hydrolysis
compound beverage
response surface methodology
