摘要
以蒲公英和罗汉果为原料,研究稳定剂对蒲公英罗汉果复合饮料稳定性的影响。通过单因素试验和正交复配试验研究了3种稳定剂的最佳复配比,以感官评价和稳定系数为评价指标,优化蒲公英罗汉果复合饮料的最佳稳定剂。结果发现,复合饮料最佳稳定剂复配比为果胶0.09%、黄原胶0.04%、羧甲基纤维素钠0.2%,在此条件下制得的蒲公英罗汉果复合饮料稳定系数为74.2%,感官评分为92.6,加权总分为87.1,饮料稳定性最佳;且色泽清亮,质地均匀,无沉淀,具有植物清香,并兼具蒲公英罗汉果特有的药食功效。
Using dandelion and Siraitia grosvenorii as raw materials, the effect of stabilizer on the stability of dandelion and S. grosvenorii compound beverage was studied. Through single factor experiment and orthogonal compound experiment, the optimal compound ratio of three stabilizers was studied. Sensory evaluation and stability coefficient were used as evaluation indexes, and the optimal compound ratio of dandelion and S. grosvenorii compound beverage was 0.09% of pectin, 0.04% of xanthan gum, 0.2% of sodium carboxymethyl cellulose. Under these conditions, the stability coefficient of dandelion S. grosvenorii compound beverage was 74.2%, the sensory score was 92.6, and the total weighted score was 87.1, which showed the best stability. The dandelion and S.grosvenorii compound beverage has clear color, uniform texture, no precipitation, plant fragrance, and special medicinal and edible effects of dandelion and S. grosvenorii.
作者
孙阳
王婷婷
王淑玲
尹梦琳
徐正
岳凤丽
于梅
SUN Yang;WANG Ting-ting;WANG Shu-ling;YIN Meng-lin;XU Zheng;YUE Feng-li;YU Mei(College of Food Science and Engineering,Shandong Agriculture and Engineering University,Jinan 250100,China)
出处
《中国果菜》
2022年第4期16-20,共5页
China Fruit & Vegetable
基金
山东省蔬菜产业技术体系(SDAIT-05)
山东省农业重大创新项目(SF1805301301)
山东省教育厅重点实验室项目(2017-12-28)。
关键词
蒲公英
罗汉果
饮料
稳定性
Dandelion
S.grosvenorii
beverage
stability
