摘要
以新鲜余甘子果实为原料制备余甘子果汁饮料。在单因素试验的基础上,以综合得分为指标,通过正交试验优化纤维素酶酶解工艺;再在单因素试验的基础上,以综合感官评分为指标,通过响应面法优化余甘子果汁饮料配方。结果表明:最佳酶解工艺为纤维素酶添加量0.15%(以余甘子原汁质量计)、酶解温度55℃、酶解时间40 min;最佳饮料配方为以余甘子果汁饮料质量为基准,余甘子原汁添加量30%、白砂糖添加量11%、食盐添加量0.13%、柠檬酸添加量0.18%,在此条件下制得的余甘子果汁饮料色、香、味佳,综合感官评分为88.10。
The fruit juice beverage was prepared by using fresh Phyllanthus emblicaL.fruit as raw mate-rial.On the basis of single factor test,the synthesis score was used as index to optimize the cellulase en-zymatic hydrolysis process by orthogonal test.On the basis of single factor test,the comprehensive senso-ry score was used as index to optimize the formula of Phyllanthus emblicaL.fruit juice beverage through response surface methodology.The results showed that the optimum enzymatic hydrolysis process was as fllows:cellulase addition 0.15%(based on the mass of Phyllanthus emblicaL.original juice),enzy-matic hydrolysis temperature 55℃C andenzymatic hydrolysistime40min.Theoptimal beverageformula was based on the mass of Phyllanthus emblicaL.fruit juice beverage,with Phyllanthus emblicaL.original juice added 30%,sugar added 11%,salt added 0.13%and citric acid added 0.18%.Under these conditions,the color,aroma and taste of the Phyllanthus emblicaL.fruit juice beverage were good,and the comprehensive sensory score was 88.10.
作者
吴紫彬
邹知静
刘亚男
吴雪辉
WU Zi-bin;ZOU Zhi-jing;LIU Ya-nan;WU Xue-hui(Food College,South China Agricultural University,Guangzhou 510642,Guangdong,China)
出处
《粮食与油脂》
北大核心
2024年第2期100-105,共6页
Cereals & Oils
基金
广东省林业科技创新项目(2023KJCX010)。
关键词
余甘子
果汁饮料
模糊数学
响应面法
Phyllanthus emblica L.
fruit juice beverage
fuzzy mathematic
response surface method-ology
