粮油食品科技

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响应面优化红豆薏米复合保健饮料工艺及其稳定性研究
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Study on optimization of technology of the compound health-care beverage with red bean and adlay by response surface methodology and its stability
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    摘要:

    以红豆、薏米为主要原料,研究红豆汁、薏米汁和白砂糖添加量对红豆薏米复合饮料的感官评价得分的影响,在此基础上进行响应面优化试验,研究红豆薏米复合饮料最优的配方;以悬浮稳定性为主要评价指标,研究复合饮料的稳定剂配方。结果表明,红豆薏米复合饮料最优的配方为:薏米汁用量40%,红豆汁用量28.0%,白砂糖用量5.6%;添加黄原胶0.1%、瓜尔豆胶0.1%、羧甲基纤维素钠0.05%作为稳定剂,复合饮料具有最优的稳定效果和感官评分,所得产品色泽纯正、香醇清淡、营养丰富,并具有一定保健功能。

    Abstract:

    With red beans and adlay as the main raw material, the effect of the content of red bean juice, adlay juice and sugar on the sensory evaluation score of compound beverage was studied. The optimal formulation of compound beverage was researched by response surface methodology on the basis of the study. With suspension stability as the main evaluation index, the optimum stabilizer of compound beverage and its dosage were studied. The results showed that the best compound beverage recipe was adlay juice 40%, red bean juice 28.0%, sugar 5.6%.Adding 0.1% xanthan gum, guar gum 0.1%, sodium carboxymethyl cellulose 0.05% as stabilizer, the compound beverage had the optimal stability and sensory score. The product possessed pure color, light mellow, rich nutrition, and had certain health care function.

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蒋边,李恒,孙鹏,张伍金.响应面优化红豆薏米复合保健饮料工艺及其稳定性研究[J].粮油食品科技,2016,24(2):24-28.

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  • 在线发布日期: 2016-04-25
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