摘要
制备黑果腺肋花楸红树莓复合饮料并研究25℃贮藏期28 d品质变化规律。以感官评价为指标,通过正交试验法确定最佳工艺与配方;通过电子鼻、激光粒度分布仪、折光仪和流变仪技术分析贮藏期品质变化,判断复合饮料流体类型。结果表明,最佳配方为:黑果腺肋花楸汁55.0%、红树莓汁20.0%、蔗糖9.0%、柠檬酸0.2%、饮用水15.8%,应用此配方,产品感官得分为79.30分。贮藏期间可溶性固形物含量从16.10%增加至16.57%,略有变化;沉淀率从1.86%增加至2.79%;花青素含量357.30 mg/L降至316.77 mg/L;抗氧化能力也呈现下降趋势;色差变化不明显;粒径分析7 d内粒径分布变化明显,7~28 d粒径变化分布不明显;电子鼻能较好地识别黑果腺肋花楸和红树莓特征物质气味变化情况;流变仪分析出其符合假塑性流体特征。黑果腺肋花楸红树莓复合饮料风味独特,果香突出,色泽亮丽,口感酸甜适中,贮藏期28 d内无明显变化,品质稳定。
To prepare Aronia melanocarpa and Rubusidaeus L.compound beverage and to study the quality change law of 25℃storage for 28 days.The best process and formula were determined by orthogonal test with sensory evaluation as index.The electronic nose,laser particle size distributor,refractometer and rheometer were used to analyze the quality change during storage and determine the fluid type of compound beverage.Results showed that,the optimum formulation of juice was:Aronia melanocarpa juice 55.0%,Rubusidaeus L.juice 20.0%,sucrose 9.0%,citric acid 0.2%and drinking water 15.8%,with this formula,the sensory score of the product was 79.30.During storage,the soluble solid content increased from 16.10%to 16.57%with a slight change.The precipitation rate increased from 1.86%to 2.79%,the anthocyanin content decreased from 357.30 mg/L to 316.77 mg/L,and the antioxidant capacity also showed a downward trend with little chromatic aberration change.The obvious change of particle size distribution within 7 d,but little change of particle size from 7 d to 28 d.The electronic nose could identify the odor changes of characteristic substances of Aronia melanocarpa and Rubusidaeus L..The rheometer analysis showed that,it accorded with the characteristics of pseudoplastic fluid.Therefore,the Aronia melanocarpa and Rubusidaeus L.compound beverage had unique flavor,outstanding fruit flavor,bright color,moderate sour and sweet taste,accompanying little change within 28 days of storage and stable quality.
作者
胡雨晴
牛秀梅
王美美
刘静
张瑞
高惠颖
马志恒
吕长鑫
HU Yuqing;NIU Xiumei;WANG Meimei;LIU Jing;ZHANG Rui;GAO Huiying;MA Zhiheng;LÜChangxin(Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,National&Local Joint Engineering Research Center of Storage,Food Safety Key Lab of Liaoning Province,College of Food Science and Technology,Bohai University,Jinzhou 121013,China;Inspection,Testing and Certification Center,Jinzhou 121013,China)
出处
《食品工业科技》
CAS
北大核心
2023年第4期234-242,共9页
Science and Technology of Food Industry
基金
国家“十三五”重点研发计划专项(2017YFD0400704)
辽宁省民生科技计划项目(2021JH2/10200018)。
关键词
黑果腺肋花楸
红树莓
感官评价
贮藏品质
流变类型
Aronia melanocarpa
Rubusidaeus L.
sensory evaluation
storage quality
rheological type
作者简介
胡雨晴(1997−),女,硕士研究生,研究方向:食品加工安全,E-mail:yuqinghu0408@163.com;通信作者:吕长鑫(1965−),男,硕士,教授,研究方向:果蔬贮藏加工与食品资源开发,E-mail:lvchangxin6666@163.com。
