树莓饮料的研制.pdfVIP

现代食品科技 Modern Food Science and Technology 2007, Vol.23, No.11 树莓饮料的研制 孙金旭，魏淑珍，朱会霞，王敏，王倩 （衡水学院生命科学系，河北 衡水 053000） 摘要：对树莓饮料的制作工艺进行了研究。以黄酮为指标，通过L 4 树莓提取 浸提时间10 h，浸提温度100 16(4 )正交实验得出 工艺为： ℃，果胶酶(3200 U/mL)于前处理时添加，pH值为4；通过L 4 树莓提取液加入量35 %，白砂 9(3 )正交实验得出树莓饮料适宜配比工艺为： 糖25 g/L ，柠檬酸3.5 g/L；所生产的树莓饮料淡黄色，清亮透明，苦味清淡，微酸，具有树莓清香特有香气，口味纯正，爽口协调， n 无异香味。 c 关键词：树莓；提取；调配；保健；饮料 . 中图分类号：TS275.4；文献标识码：A ；文章篇号:1673-9078(2007)11-0044-03 m Preparation of Raspberry Drink o SUN Jin-xu, WEI Shu-zhen, ZHU Hui-xia, WANG Min, WANG Qing (Department of Biology, Heng shui College, Heng shui 053000, China) c . 4 Abstract: The preparation of raspberry drink was studied. For the extraction of raspberry, the best conditions was determined by L16 (4 ) orthogonal experiments and as follows: extraction time of 10 h, extraction temperature of 100 ℃, pectinase dosage of 3200 U/mL (added in the d 4 former handling period) and the pH value of 4. Through L9 (3 ) orthogonal experiments, the optimum formula of the raspberry drink was o determined as follows: raspberry extract amount of 35%, white sugar concentration of