蓝靛果复合液态饮品的研制及综合评价

Development and comprehensive evaluation of Lonicera caerulea composite liquid beverage

中文关键词:  蓝靛果  胆酸盐结合率  复合液态饮品  响应面分析  感官评价

英文关键词:Lonicera caerulea  bile acid binding rate  composite liquid beverage  response surface analysis  sensory evaluation

中文摘要:

      目的 研发一款基于蓝靛果和其他药食同源为原料复合液态饮品(composite liquid beverage, CLB)并作出综合评价。方法 基于胆酸盐结合率, 筛选蓝靛果、黑木耳、山楂作为主要原料并进行配比优化。通过单因素实验、响应面实验及电子舌实验来确定配方辅料的添加量, 并测定杀菌前后CLB的物性、成分含量及功能特性变化来评价巴氏杀菌的可行性。结果 蓝靛果、黑木耳及山楂提取液的最优配比为20:8:5 (V:V:V); 辅料添加量为: 赤藓糖醇13.00%、羧甲基纤维素(carboxymethyl cellulose, CMC) 0.40%、山梨酸钾0.03%、大豆多糖0.50%。CLB杀菌前后聚合物分散性指数(polymer dispersity index, PDI)均小于1, 离心稳定系数均大于90%, 色度ΔE小于2, 具有良好的稳定性。巴氏杀菌前后CLB的可溶性固形物、pH、浊度、离心稳定系数、羟基自由基清除率以及活性成分差异不显著, 且具有较好的剪切特性, 表明杀菌方法的可行性, 其黏度值趋近于牛奶(0.01 Pa·s), 且具有良好的饮用口感。结论 本研究为拓宽适口性不好蓝靛果的开发和植物源性健康饮品应用提供理论依据。

英文摘要:

      Objective To develop and comprehensively evaluate the composite liquid beverage (CLB) based on the same source for Lonicera caerulea and other medicinal and edible materials. Methods Based on the binding rate of cholate, Lonicera caerulea, Auricularia and Crataegus pinnatifida were selected as the main raw materials and the ratio was optimized. Single-factor experiment, response surface experiment and more objective electronic tongue experiment were used to determine the amount of additives in the formulation, and the changes of physical properties, composition content and functional characteristics of CLB before and after sterilization were measured to evaluate the feasibility of pasteurization. Results The optimal ratio of extracts of Lonicera caerulea, Auricularia and Crataegus pinnatifida was 20:8:5 (V:V:V). The supplemental amounts of excipients were: Erythrolitol 13.00%, carboxymethyl cellulose (CMC) 0.40%, potassium sorbate 0.03%, soybean polysaccharide 0.50%. Before and after CLB sterilization, the polymer dispersity index (PDI) was less than 1, the centrifugal stability coefficient was more than 90%, and the chroma ΔE was less than 2, which showed good stability. The differences in soluble solids, pH, turbidity, centrifugal stability coefficient, hydroxyl radical scavenging rate, and active ingredients before and after CLB pasteurization were not significant, and it had good shear characteristics, indicating the feasibility of the sterilization method. Its viscosity value approached that of milk (0.01 Pa?s), and it had a good drinking taste. Conclusion This study provides a theoretical basis for expanding the development of Lonicera caerulea with poor palatability and the application of plant-derived health beverage.