摘要
以涪陵本地产柑橘为原料,从中提取果胶和黄酮,添加柑橘汁等制备固体饮料。对黄酮进行包埋制备微胶囊的试验结果表明,选用β-CD作为壁材,研磨时间32 min,研磨温度27℃,芯材与壁材比1∶14,此时黄酮包埋率高达86.72%。经过单因素试验和正交试验,确定柑橘固体饮料的最优工艺配方:以柑橘汁100 m L为基础量,黄酮微胶囊0.01%,果胶0.02%,柠檬酸2%,白砂糖15%;并对饮料的品质指标进行了分析和检测,饮料组织澄清,色泽稳定,酸甜可口、无苦味;通过冷冻干燥,制得的固体粉末含水量为4.03%,总糖含量5.5%;细菌总数≤10个/m L,大肠杆菌群数≤20 MPN/100 m L,达到国家标准。试验为当地柑橘的深加工开辟了新的途径,并丰富了功能饮料的品种。
Using Fuling local orange as raw material to extract pectin and flavonoids, add orange juice to prepare solid beverage. The results of the flavonoids embedded to prepare microcapsules showed the choice of β-CD as the wall material, grinding time 32 min, polishing temperature 27 ℃, the ratio of the wall materials to the core material 1∶14, this time the embedding rate reached to 86.72%. By single factor and orthogonal experiment, the optimum formula for the orange solid beverage was obtained as follows： 0.01% flavonoids microcapsules, 0.02% pectin, 2% citric acid and 15% white sugar based on the amount of 100 m L orange juice. And beverage quality indicators were analyzed and detected, the beverage clarified tissue, stable color, good taste and no bitterness. The moisture content of solid powder was 4.03%, the total sugar content was 5.5%. Total number of bacteria was less than 10 m L^（-1）, coliform bacteria count was less than 20 MPN/100 m L, in line with national standards. This study developed new methods for the deep processing of local orange and enriched the functional beverage varieties.
出处
《食品工业》
CAS
北大核心
2018年第3期98-103,共6页
The Food Industry
基金
大学生创新创业训练项目(项目编号:2016cxx154
所属院系:长江师范学院生命科学与技术学院)
关键词
柑橘
黄酮微胶囊
果胶
固体饮料
orange
flavonoids microcapsules
pectin
solid beverage
作者简介
通讯作者：李宇
