花青素复合饮料的工艺研究探究新.pdfVIP

Hans Journal of Food and Nutrition Science 食品与营养科学, 2017, 6(2), 65-77 Published Online May 2017 in Hans. /journal/hjfns /10.12677/hjfns.2017.62007 Study on Technique of Anthocyanin Composite Beverage * Fanghai Liu, Yuping Liu, Xiaofeng Shu, Hanju Sun , Qiuyan Lou School of Food Science and Engineering, Hefei University of Technology, Hefei Anhui th th th Received: May 6 , 2017; accepted: May 17 , 2017; published: May 26 , 2017 Abstract In this paper, taking anthocyanins, calligonum, medlar, oligo-fructose, citric acid and sugar as raw materials, a kind of anthocyanins compound beverage was developed, which had healthy func- tions of benefiting kidney, metabolizing alcohol and improving antioxidation. First, pectinase was used to hydrolyse calligonum and medlar, and the best enzymatic hydrolysis conditions of medlar and calligonum were determined by single factor experiments, and an orthogonal experiment of four factors and three levels in terms of absorbance degree. Then, the additions of anthocyanin, medlar, calligonum, oligo-fructose and citric acid were determined by single factor experiments in terms of sensory score. On this basis, the formula of the compound beverage was optimized by an orthogonal experiment of five factors and four levels. The results were anthocyanins 0.03%, calli- gonum extract 8%, medlar extract 10%, oligo-fructose 13% and citric acid 0.09%. Keywords Anthocyanin, Calligonum, Medlar, Oligo-Fructose, Compound Beverage 花青素复合饮料的工艺研究 * 刘方海，刘玉萍，束晓峰，孙汉巨 ，娄秋燕 合肥工业大学食品科学与工程学院，安徽 合肥 收稿日期：2017年5月6 日；录用日期：2017年5月17 日；发布日期：2017年5月26 日 摘 要 本文以花青素、拐枣、枸杞、低聚果