摘要
以黑玉米、菠萝为主要原料研制黑玉米菠萝复合饮料,并评价复合饮料品质及抗氧化活性。以感官评分为评价指标,基于单因素试验,采用模糊数学感官评价结合响应面法优化复合饮料配方;以离心沉淀率为评价指标,通过单因素和正交试验得到复合稳定剂最佳配比;测定最佳条件下黑玉米菠萝饮料总固形物含量、菌落总数、大肠菌群数及其对DPPH自由基、ABTS自由基和羟基自由基的清除能力。结果表明,复合饮料最优配方为:黑玉米汁和菠萝汁体积比为3.5:1,白砂糖、柠檬酸添加量分别为4.80%、0.08%;复合稳定剂最佳配比为:黄原胶、羧甲基纤维素钠、海藻酸钠添加量分别为0.09%、0.15%、0.25%;在此最佳配方条件下,复合饮料感官评分为94.14分,离心沉淀率为3.98%。复合饮料总固形物含量为11.40%,细菌总数小于100 cfu/mL,大肠菌群未检出,均符合相关国家标准及规定;复合饮料对DPPH自由基、ABTS自由基及羟自由基清除率分别为86.27%、94.42%和64.71%,表明其具有良好的抗氧化能力。
The compound beverage of black corn and pineapple was prepared by using black corn and pineapple as main raw materials,and the quality and antioxidant capacity of the compound beverage were evaluated.The sensory score was used as the evaluation index,and based on single factor experiment,fuzzy mathematics sensory evaluation combined with response surface methodology was used to optimize the compound beverage formula.The best ratio of compound stabilizer was obtained by single factor and orthogonal experiment with centrifugal sedimentation rate as the evaluation index.The total solid content,total bacterial colony count,coliform count and the scavenging rate of DPPH radical,ABTS radical and hydroxyl radical of the compound beverage under the optimal conditions were determined.The results showed that the optimal formula of the compound beverage was as follows:the volume ratio of black corn juice and pineapple juice was 3.5:1,the additions of sugar and citric acid were 4.80%and 0.08%,respectively.The optimal ratio of the compound stabilizer was as follows:the additions of xanthan gum,sodium carboxymethyl cellulose and sodium alginate were 0.09%,0.15%and 0.25%,respectively.Under the optimal formula condition,the sensory score of the compound beverage was 94.14,and the centrifugal sedimentation rate was 3.98%.The total solid content of the compound beverage was 11.40%,the total number of bacteria was less than 100 cfu/mL,and coliform bacteria were not detected,all of which met the relevant national standards and regulations.The scavenging rate of DPPH,ABTS and hydroxyl free radicals of the compound beverage were 86.27%,94.42%and 64.71%,respectively,indicating that it had good antioxidant capacity.
作者
王宇
李睿
郝瑞
许楚
阮文辉
于晓
任仓颉
王颖莉
WANG Yu;LI Rui;HAO Rui;XU Chu;RUAN Wenhui;YU Xiao;REN Cangjie;WANG Yingli(College of Traditional Chinese Medicine and Food Engineering,Shanxi University of Chinese Medicine,Jinzhong 030619,China;Shanxi Center of Drug Evaluation(Shanxi Institute of Medicine and Life Science),Taiyuan 030006,China;Experimental Management Center,Shanxi University of Chinese Medicine,Jinzhong 030619,China)
出处
《食品科技》
CAS
北大核心
2023年第6期95-103,共9页
Food Science and Technology
基金
山西省中医药科研课题(2020ZYYC098)
晋药综合开发利用协同创新中心项目(2017-JYXT-24)
山西中医药大学校级科研项目(2020PY-YC-03)。
关键词
黑玉米
菠萝
复合饮料
模糊数学
响应面法
抗氧化能力
black corn
pineapple
compound beverage
fuzzy mathematics
response surface methodology
antioxidant capacity
