红枣山楂芦荟复合饮料的研制

为研制风味独特的复合饮料,采用红枣、山楂和芦荟为主要原料,辅以白砂糖和柠檬酸,以感官评价为指标采用单因素实验和正交试验设计确定原料汁最佳配比,以离心沉淀率为指标采用单因素和响应面分析法确定稳定剂最佳复配方案。结果表明:单因素实验基础上,原料汁最佳配比为:红枣汁20%、山楂汁11%和芦荟汁40%,稳定剂最佳复配方案为:黄原胶0.086%、羧甲基纤维素钠0.13%和结冷胶0.037%,在此条件下,复合饮料感官评价分值为93.1±0.9分,离心沉淀率最低可达0.43%±0.015%。产品色泽纯正,呈橘黄色,酸甜适度,组织细腻,无沉淀和分层现象,具有红枣、山楂和芦荟独特香气,研究结果具有一定参考价值。

Development of Mixed Beverage of Red jujube,Hawthorn and Aloe

With red jujube,hawthorn and aloe as main materials to develope compound beverage with unique flavor,sugar and citric acid were used as excipients.The raw materia juice formula was optimized with taking sensory evaluation as the reference index by single factor and orthogonal experiments,the mixed stabilizer was optimized with taking centrifugal sedimentation rate as the reference index by single factor and response surface methodology.The results showed:On the basis of single factor experiments,raw material juice formula:red jujube juice 20%,hawthorn juice 11%and aloe juice 40%,the mixed stabilizer formula:xanthan gum 0.086%,carboxymethyl cellulose sodium 0.13%and gellan gum 0.037%,the sensory evaluation score of mixed beverage was 93.1±0.9 score,and the centrifugal sedimentation rate was 0.43%±0.015%under optimum formulation conditions.The mixed beverage had a orange color with the proper acidity and sweet taste,releases unique aroma of red jujube,hawthorn and aloe without precipitation or stratification.The research results had some reference value.