亲水性胶体对橙汁饮料稳定性的影响

目的以30%橙汁饮料为对象,研究结冷胶、黄原胶、海藻酸钠等亲水性胶体对橙汁稳定性的影响。方法采用U8(88)均匀设计筛选出对橙汁稳定性影响最为显著的因素,再通过L9(34)正交设计进一步验证优化橙汁饮料中的胶体最佳复配方案。结果对橙汁沉淀影响最为显著的胶体是海藻酸钠、结冷胶、果胶、黄原胶,而瓜尔胶、阿拉伯胶和羧甲基纤维素钠(CMC)的影响不显著,其中结冷胶和黄原胶有利于橙汁的混浊稳定性,但是黄原胶和CMC的加入会促进橙汁的絮凝产生。海藻酸钠和结冷胶是影响橙汁稳定性的重要因素,一定用量的海藻酸钠和结冷胶复配能很好抑制产品沉淀,维持体系的混浊稳定性;黄原胶是引起产品絮凝的主要因素,适量的果胶和海藻酸钠可以防止絮凝形成。结论在海藻酸钠、结冷胶和果胶添加量分别为1.2‰、0.32‰和0.8‰时,橙汁具有最佳稳定性,产品的沉淀量最少,混浊稳定性最高,同时可最大程度防止絮凝。经过验证,在最优胶体复配条件下,其沉淀稳定性为98.52%,混浊稳定性达94.89%,产品无明显絮凝。     

中国饮料工业协会公布各类橙汁国标草案

中国饮料工业协会公布了《碳酸饮料》、《浓缩橙汁》、《橙汁及橙汁饮料》3大饮料标准的新国标草案，并向社会各界征求意见，这也是橙汁的首个国家标准。国标中规定，果汁浓度低于100％的只能称为橙汁饮料，不能再称橙汁。     

利用缓冲能力检测橙汁饮料中橙汁含量的方法研究

根据橙汁是一种缓冲溶液,其含量不同则缓冲能力大小不同,即由橙汁调配的橙汁饮料的溶液pH随添加的柠檬酸量的变化幅度不同,设计实验得出橙汁饮料的缓冲系数与其中橙汁含量的关系式,根据该关系式可以推算出橙汁饮料中橙汁的含量。     

三大饮料新标准橙汁的果汁含量不能低于10％

目前中国饮料工业协会向外界公布了《碳酸饮料》、《浓缩橙汁》、《橙汁及橙汁饮料》三大饮料标准的新国标草案，并向社会各界征求意见。     

美国橙汁饮料的行业环境分析

橙汁是人们喜爱的饮料，然而从2001年开始美国的橙汁饮料销售出现较大下降，重要原因之一便是艾金斯减肥观念在欧美国家日益风靡。在行业环境分析的框架下分析了美国橙汁饮料面临的市场挑战，并对产品创新可能为橙汁饮料带来的市场机会做一评述。     

市售橙汁类饮料总抗氧化活性的比较

比较市售橙汁类饮料的总抗氧化活性。采用ABTS法对11种市售橙汁类饮料的总抗氧化活性进行测定，并分析其总抗氧化活性与所含抗坏血酸、多酚类以及类胡萝卜素的关系。结果：100％橙汁的总抗氧化活性比调配得到的橙汁类饮料要高，调配得到的橙汁类饮料由于添加了VC和β-胡萝卜素也具有较高的抗氧化活性。样品总的抗氧化活性与多酚类的含量之间存在着较好的相关性，说明多酚类物质可能是市售橙汁类饮料的主导抗氧化活性成分。     

橙汁饮料中的总黄酮含量及其与浑浊稳定性关系研究

为探讨橙汁和橙汁饮料的黄酮含量分布及其与浑浊稳定性的关系,测定了14种橙汁饮料的总黄酮含量、浑浊度及粘度。上清液经过0.45μm膜过滤后黄酮含量与上清液相当。储存一定时间后橙汁浑浊度明显降低,橙汁上清稀释液吸光度A_660 nm与混匀液的稀释液相比只占9%~56%;橙汁饮料经过膜过滤后浑浊度与上清液相比也明显降低。可见,总黄酮含量与饮料的浑浊度变化无关。Spearman秩相关性分析显示,只有100%橙汁混匀液的粘度与浑浊度正相关(p0.01),总黄酮含量与浑浊度不相关(p0.05)。对含橙汁饮料,浑浊稳定性降低不影响总黄酮含量水平。     

评定橙汁饮料中原汁含量的若干方法

评定橙汁饮料中原汁含量的若干方法赵征，施国钰天律轻工学院３００１００杨琮，刘丽兰天津产品质量监督检验所我国目前执行的橙汁和橙汁饮料的部颁标准中列有原汁含量的指标，但没有测定方法，致使对于橙汁和橙汁饮料原汁含量的检查和控制无可行的依据。因而，许多橙汁和...     

橙汁醋的研制

以食醋、橙汁、白砂糖、蜂蜜为主要原料制作橙汁醋饮料。通过正交试验,确定了橙汁醋饮料的制作工艺配方:食醋6%,橙汁20%,砂糖2%,蜂蜜3%。此产品口味良好,具有一定保健功能。     

期盼非浓缩还原型橙汁能撑起我国橙汁类型饮料发展的蓝天

在大洋彼岸宣称“未来十几年中国橙汁类型饮料生产仍将主要依赖进口冷藏浓缩橙汁”的背景下，非浓缩还原型橙汁能否撑起我国橙汁类型饮料发展那片湛蓝天空的问题格外引人注目。按照世界海关组织(WCO)协调制度条文的解释，近期中国国家海关总署把-18℃贮运的冷藏浓缩橙汁(饮料行业通常称之为冷冻浓缩橙汁)进口关税的税则号由2009．1100改为2009．1900，     

橙汁饮料香气组分的初步分析

以橙汁饮料为研究对象,用SPME-GC-MS方法对其香气成分进行定性和定量分析,并以自制巴西橙浓缩汁勾兑饮料作对照,比较其香气成分在种类和含量上的差异,为橙汁饮料的增香调控提供理论依据。     

Characterization of the influence of main emulsion components on the physicochemical properties of orange beverage emulsion using response surface methodology

The present work was conducted to investigate the influence of main emulsion components, namely Arabic gum (7–13% w/w), xanthan gum (0.1–0.3% w/w) and orange oil (6–10% w/w) contents on physical stability, viscosity, cloudiness and conductivity of orange beverage emulsion. In this study, 20 orange beverage emulsions were established based on a three-factor central composite design (CCD) involving 8 factorial points, 6 axial points and 6 center points. The main objective of the present study was to determine an optimal concentration level of main emulsion components leading to an optimum orange beverage emulsion with desirable physicochemical properties. In general, all response surface models were significantly (p<0.05) fitted for describing the variability of physical stability, viscosity, conductivity and cloudiness as a nonlinear function of the content of main emulsion components. More than 84% of the variation of physicochemical properties of orange beverage emulsion could be explained as a function of the content of the main beverage emulsion components. In general, the orange oil content appeared to be the most significant (p<0.05) factor influencing all emulsion characteristics studied except for conductivity. From the optimization procedure, the overall optimal region leading to the desirable orange beverage emulsion was predicted to be achieved by the combined level of 13% (w/w) Arabic gum, 0.22% (w/w) xanthan gum and 10% (w/w) orange oil.     

Effect of carrier oils on the physicochemical properties of orange oil beverage emulsions

In this study, the effect of carrier oils on the physicochemical properties of orange oil beverage emulsions was investigated. The beverage emulsions were prepared by soybean soluble polysaccharides (SSPS) using a two-stage processing of homogenization. Results showed that the presence of carrier oils could improve the physical properties of beverage emulsions, including droplet size, size distribution and turbidity, compared with only orange oil in oil phase of the beverage emulsion. And the effect of long chain triglycerides on the physical stabilities of beverage emulsions was significant (p < 0.05) than that with medium chain triglycerides (MCT). The oxidation rate of orange oil in the emulsion was faster compared to that of the orange oil/carrier oils in emulsions. However, the rheological properties of beverage emulsions were hardly dependent on the carrier oils. In addition, all the emulsions exhibited near-Newtonian fluid behavior. These findings revealed that the physicochemical properties of the beverage emulsions could be effectively improved by the presence of carrier oils.     

桔皮醋酸发酵饮料工艺条件及配方的研究

以桔皮为主要原料,发酵制成桔皮醋饮料,采用正交试验确定了酒精发酵,醋酸发酵的适宜工艺条件和桔皮醋饮料最佳配方。     

响应面法优化蜜橘柠檬复合饮料制作工艺

以蜜橘和柠檬为原料,研究蜜桔柠檬复合饮料的制作工艺,并对工艺进行优化。采用Design-Expert7.0软件设计实验并通过蜜橘柠檬复合饮料的感官评分作为指标,并对实验数据进行响应面分析,结果表明:蜜橘柠檬鲜果打浆比例3∶1、蜜橘柠檬汁35.33%、白砂糖5.22%、柠檬酸0.11%。在此条件下蜜橘柠檬汁复合饮料感官评分值为85.62分,得到的这款饮料色泽风味佳、口感好,适合于工业化生产。     

大蒜、胡萝卜、甜橙复合保健饮料的研究

以大蒜、胡萝卜、甜橙为主要原料,制成复合保健果蔬饮料.对大蒜的脱臭效果、果蔬汁用量以及影响饮料风味的因素进行了分析研究.结果表明,按大蒜汁6%、胡萝卜汁10%、甜橙汁25%、白砂糖10%的比例进行调配,复合保健饮料风味最佳.     

DEVELOPMENT OF A PROTEIN FORTIFIED FRUIT BEVERAGE AND ITS QUALITY WHEN PROCESSED WITH PULSED ELECTRIC FIELD TREATMENT

Pulsed electric field treatment (PEF), was explored to process a beverage at 30C. A protein fortified fruit based beverage was developed using proteins, orange juice, guar gum, sucrose, calcium lactate, citric acid, natural flavor and color. It was processed at low pH (3.75) using both a heat pasteurization and a PEF treatment. PEF treated beverage had less protein denaturation and lower loss of vitamin C compared with that of the heat treated beverage. The heat treated beverage had a slightly higher apparent viscosity than the PEF treated beverage and developed sedimentation in the container during storage. The PEF processed beverage maintained its natural orange juice like color better than the heat treated beverage, which developed a slightly whitish color. However, the PEF treated product was less microbiologically stable (5 months) at refrigeration temperature compared with the heat treated product which was stable for more than 12 months. It was concluded that more technological improvements are needed to process food safely by PEF technology.     

天然柑橘味甘薯乳饮料的研制

以甘薯、柑橘和牛乳为主要原料,研制一种天然复合饮料的加工工艺。对甘薯的护色方法、复合稳定剂配比、复合汁配比及产品配方进行了优化选择。结果表明：先将甘薯片投入95～100℃的热水中热烫2～3min,然后在2.0% 食盐+0.2% 柠檬酸的溶液中浸泡30min 护色效果良好;复合稳定剂配比为卡拉胶:明胶1:2;复合汁配比为甘薯汁:牛乳:柑橘汁20:5:3;产品最佳配方为：1L 复合汁中加入柠檬酸1.0g、蔗糖40.0g、蜂蜜8.0g、稳定剂2.5g。     

ORAC and TEAC assays comparison to measure the antioxidant capacity of food products

Oxygen radical antioxidant capacity (ORAC) and trolox equivalent antioxidant capacity (TEAC) assays were compared to estimate the total antioxidant capacity (TAC) of orange juice, milk, and an orange juice-milk beverage. When the TEAC method was used with this beverage, an increase in the concentration of orange juice corresponded to an increase in TAC, but increasing the percentage of milk did not increase the TAC value. When the ORAC method was applied, it was seen that increased concentrations of juice or milk corresponded to greater antioxidant capacity. An evaluation was also made of the influence of certain compounds (ascorbic acid, gallic acid, β-carotene, lutein, zeaxanthin and albumin) with antioxidant capacity that were present in the samples studied.