雪莲果功能性饮料的制备研究

Preparation process of yacon functional beverage

中文关键词:  雪莲果  功能饮料  低聚果糖  防褐变

英文关键词:yacon  functional beverage  fructo-oligose  anti-browning

中文摘要:

      目的 调配一种具有甜爽口感、良好保健作用, 同时能够防止褐变的功能性饮料。方法 以云南雪莲果为原料, 对提取、调配及防褐变等工艺进行研究, 包括正交试验对配制工艺进行优化和对成品的感官评定, 以得到最佳配方和护色条件。结果 确定护色液配方为: 维生素C 0.4%, 柠檬酸0.4%, 浸泡时间30 min, 饮料配方为: 雪莲果提取液40%, 白砂糖12%, 柠檬酸0.1%, 木糖醇4%, 羧甲基纤维素钠0.1%, 黄原胶0.05%。在此配方和护色条件下饮料色泽和功效较好, 20 ℃室温下可保持6个月。结论 由上述配方和护色条件下制得的雪莲果功能性饮料, 口感爽甜, 色泽纯正无褐变, 饮料品质较好。

英文摘要:

      Objective To develop a kind of sweet, cool taste and good health effects of functional drink, focusing on the anti-browning process. Methods Yunnan yacon was used as raw material, and extraction, formulation and anti-browning process were investigated. Orthogonal test was designed for optimization formulation and sensory evaluation of the product, so as to obtain the best formula and color protection conditions. Results The best conditions for color protection liquid were 0.4% vitamin C and 0.4% citric acid. The browning degree was greatly reduced by immersing yacon pieces in this color protection liquid for 30 min. The recipes of the functional beverage were as follows: 40% extract liquid, 12% white granulated sugar, 0.1% citric acid, 4% xylitol, 0.1% CMC and 0.05% xanthan gum. The shelf life could be 6 month at 20 ℃. Conclusion Functional beverage with sweet taste and good outlook could be obtained by using the recipe and condition mentioned above.