摘要:
以蓝莓汁,菊花汁,胡萝卜汁为主要原料,添加微胶囊化叶黄素及其他辅料,通过科学调配而研制出具有护眼功效的保健饮料。研究结果表明,以感官评价为检测指标,通过单因素实验,确定菊花的最佳浸提时间为30min,胡萝卜用0.05mol/L的醋酸溶液预煮效果最佳,木糖醇的添加量为6%~9%;以出汁率为指标确定蓝莓汁的加酶量为0.05%;利用混料实验设计,优化出饮料主要原料的最佳配比为蓝莓汁∶菊花汁∶胡萝卜汁=75%∶15%∶10%;利用正交实验设计,确定出复合饮料辅料的最佳配比为木糖醇添加量为基本原料的7%,微胶囊化的叶黄素的添加量为基本原料的0.4%,抗坏血酸的添加量为基本原料的0.4%。以沉淀率为检测指标,优化出该产品的最佳稳定剂组合为0.1%果胶和0.1%刺槐豆胶。
关键词:
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蓝莓
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菊花
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胡萝卜
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微胶囊化的叶黄素
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饮料
Abstract:
The functional beverage with eyesight protection was developed, using blueberry juice, chrysanthemum juice and carrot juice as the main raw material, where microcapsuled lutein and other ingredients were added. Using sensory evaluations as the index of single factor experiments, the optimal leaching time of chrysanthemum was 30min, carrots in precooking with 0.05mol /L acetic acid solution could get the best result, the adding amount of xylitol was 6% 9% and blueberries juice yield as index determines enzyme concentration 0.05%.The mixture design results showed that the ratio of the main raw materials was the blueberry juice 75%, chrysanthemum juice 15%, carrot juice 10%. And the best ratio of functional compounds of beverage was selected by orthogonal experiment designation, of which showed that 7% xylitol, 0.4% microcapsuled lutein and 0.4% ascorbic acid were added in the basic materials. Precipitation rate as index of mixture design experiment optimized that the best stabilizer combination of locust bean gum and pectin was added 0.1% and 0.1%, respectively.
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