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当前位置: 首页 > 文章 > 蓝莓覆盆子复合饮料的研制 安徽农业科学 2017,45 (14) 73-76+86
Position: Home > Articles > Preparation of Blueberry and Raspberry Compound Beverage Journal of Anhui Agricultural Sciences 2017,45 (14) 73-76+86

蓝莓覆盆子复合饮料的研制

作  者：
戴晓晴;余振宇;水龙龙;王帮国;姜绍通
单  位：
合肥工业大学农产品加工研究院合肥工业大学食品科学与工程学院安徽省农产品精深加工重点实验室
关键词：
蓝莓;覆盆子;复合饮料;黄酮
摘  要：
[目的]研究蓝莓覆盆子复合饮料的生产工艺,确定最佳的条件。[方法]新鲜蓝莓果经酶解、澄清得蓝莓清汁,在单因素试验的基础上,采用正交试验方法确定蓝莓汁澄清和覆盆子浸提的最佳工艺,同时考察蓝莓覆盆子复合饮料的最佳配比。[结果]试验得出蓝莓汁澄清的最佳工艺为壳聚糖添加量2.5%,澄清时间2.0 h,澄清温度40℃。覆盆子浸提的最佳因素为果胶酶添加量1.0 g/L,浸提温度50℃,pH 3.8,浸提时间1.5 h。蓝莓覆盆子复合饮料的最佳配比为蓝莓清汁与覆盆子浸提液之比1.5∶9,白砂糖添加量5%,柠檬酸添加量0.05%。[结论]蓝莓覆盆子复合饮料营养丰富、口感酸甜、颜色清亮透明。
译  名：
Preparation of Blueberry and Raspberry Compound Beverage
作  者：
DAI Xiao-qing;YU Zhen-yu;SHUI Long-long;JIANG Shao-tong;Key Laboratory for Agriculture Processing Product of Anhui Province,Institute of Agricultural Processing,School of Food Science and Engineering,Hefei University of Technology;
关键词：
Blueberry;;Raspberry;;Compound beverage;;Flavonoids
摘  要：
[Objective]To study the production process of blueberry and raspberry compound beverage and determine the optimum production conditions. [Method] The blueberry juice was obtained by enzymolysis and clarification. On the basis of single-factor experiment,the optimal process of clarifying blueberry was determined by orthogonal test,the optimal ratio of blueberry and raspberry compound beverage was also investigated. [Result] The optimum clarification process was: chitosan 2. 5%,clarification time 2. 0 h,clarification temperature 40 ℃. The best factors of raspberry extraction were as follows: adding pectinase 1. 0 g/L,extraction temperature 50 ℃,pH 3. 8,extraction time 1. 5 h. The optimum ratio of blueberry raspberry beverage was 1. 5∶ 9,the dosage of white sugar was 5% and the content of citric acid was 0. 05%. [Conclusion] Blueberry and raspberry compound beverage is rich in nutrition,sweet and sour,and transparent in color.

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