摘要
以沙田柚为材料,采用单因素试验和正交试验,对柚皮中黄酮和果胶的提取工艺条件进行了优化,并将柚汁、黄酮和果胶等通过调配、均质、杀菌等工艺制成保健饮料。结果表明:黄酮的最佳提取条件为乙醇浓度90%,料液比1︰40,提取时间50 min,超声波提取温度30℃,黄酮得率为0.612 3%;果胶的最佳提取工艺条件为pH1.4,料液比1︰110,超声波提取温度50℃,时间6 min,乙醇浓度90%,果胶得率为11.90%;保健饮料的最佳配方是柚汁15%,柠檬酸0.2%,黄酮0.06%,果胶0.08%,β-环状糊精0.3%,该饮料口感良好,风味独特,具有丰富的营养和一定的保健功能。本研究为保健饮料行业增添了新品种,为柚子的精深加工提供了新思路。
Taking Shatian pomelo peel as raw material,the optimum extracting conditions of flavones and pectin from pomelo peel were investigated by single factor and orthogonal design experiment.The functional beverage was produced with pomelo juice,flavones and pectin after beening mixed,homogenized andsterilized,etc.Results showed that the optimal conditions extracting flavones were ethanol 90%,liquid material ratio 1︰40,time 50 min,ultrasonic temperature 30 ℃ and the extraction yield of flavones was 0.612 3%;The optimum technological parameters for pectin were pH 1.4,liquid material ratio 1︰110,time 6 min,ultrasonic temperature 50 ℃,ethanol 90%;The optimal formula of health beverage were pomelo juice 15%,citric acid 0.2%,flavones 0.06%,pectin 0.08%,and β-CD 0.3%.The beverage had good taste,special flavor,rich nutrition and certain sanitarian function.The study developed a new health beverage variety for the food industry and provided a new thinking for the fine and further processing of pomelo.
出处
《食品工业》
北大核心
2012年第6期58-61,共4页
The Food Industry
基金
长江师范学院青年教师科研项目(09JKY072)
关键词
黄酮
果胶
柚子饮料
单因素试验
正交试验
flavones
pectin
pomelo beverage
single factor experiment
orthogonal design experiment
作者简介
通讯作者
