Stability of bixin in annatto oleoresin and dye powder during storage

Annatto dye is a natural colour extracted from the pericarp of seed of Bixa orellana L. Bixin is the principle colouring agent, and can be extracted from the annatto seeds into oil, alkali and organic solvents. Considerable losses were reported during storage in bixin content of annatto dye depending upon the conditions. In the present study, the loss of bixin in annatto dye stored in the form of dye powder or annatto oleoresin at three different conditions, viz; cold conditions in darkness, in darkness at room temperature (RT) and at RT in diffused daylight were evaluated spectrophotometrically at 470 nm in choloroform. Accordingly, annatto oleoresin and dye powder of approximately equivalent bixin strengths were exposed to different storage conditions in glass bottles for a period of 360 days. The losses were very high in the case of dye powder when compared to the oleoresin under all the storage conditions. Mass fraction of bixin lost in oleoresin stored at cold dark conditions was negligible (0.011) throughout the study, whereas considerable losses were observed in dye powder (0.229). The mass fraction of bixin lost in oleoresin and dye powder samples stored at RT (dark) were 0.082 and 0.542 respectively. Similarly in case of RT (diffused day light) conditions, the losses of bixin in oleoresin and dye powder were 0.136 and 0.600, respectively. Loss of 0.154 was observed in bixin content in the seed stored in jute bags during the period. The second-order rate constants for degradation of bixin were calculated, and were found to be much lower for oleoresin when compared to dye powder. It is recommended that the dye can be conveniently stored in the oleoresin form until it is formulated for application in foods.     

胡萝卜复合汁乳酸发酵饮料贮存稳定性的研究

将发酵后的胡萝卜复合汁乳酸饮料分别存放在室温和冷藏2种条件下，定期测定饮料的糖度、酸度、风味及所含活菌数的变化情况。通过6次检测得知：随贮存时间延长，饮料糖度逐渐降低，室温贮存降低幅度大于冷藏；酸度逐渐升高，室温贮存升高幅度较大；双乙酰含量前期升高，后期基本稳定；活菌数渐减，但冷藏条件下饮料活菌数远高于室温贮存。     

基于酶法制备的凉薯饮料配方优化及品质测定

;凉薯为主要原料,羧甲基纤维素钠、白砂糖、柠檬酸、木糖醇为辅料,凉薯经液化、糖化后,使用单因素及正交试验研究各辅料对凉薯饮料品质的影响,并对凉薯饮料总酸、总糖、可溶性固形物进行测定。凉薯饮料最优配方为：白砂糖添加量8%、柠檬酸添加量0.12%、木糖醇添加量1%、CMC-Na添加量0.18%。在此最优配方条件下,凉薯饮料感官评分为86.4分,总酸含量为0.55%,总糖含量为7.97%,可溶性固形物含量为11.0%,pH为4.3,饮料组织均匀、酸甜适中、回味清爽,呈淡黄色,具有凉薯的独特风味。     

Development of low calorie roasted radish tea beverage with anti-oxidant activity

A functional radish tea beverage was developed using pressure roasted radish pieces, barley, and cassia seeds. Stevia, short-chain fructooligosaccharides (scFOS), and inverted sugar syrup were used as sugar substitutes. The formula developed for mass production was, pressure roasted radish pieces, barley, and cassia seed teas prepared separately, then mixed (3:1:1, v/v/v). Inverted sugar syrup (54.4 g/L), stevia (0.73 g/L), scFOS (17 g/L), citric acid (0.01%), and vitamin C (0.05%) were added. Sweetness and caloric contents of the roasted radish tea beverage were 6.5°Bx and 19.35 Kcal/100 mL, respectively. Based on consumer acceptance testing (n=60 persons), overall acceptance, taste, and sweetness scores of the roasted radish tea beverage were higher than for a commercially available H tea beverage. Caloric contents were reduced by approximately 23.5% using sugar substitutes. The IC₅₀ value for the 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity of hot water extracts of dried radish increased 2.5-fold after pressure roasting.     

玉米南瓜复合饮料的研制

试验以新鲜甜玉米、新鲜南瓜和菊花为主要材料,将玉米和南瓜打浆榨汁,菊花提取取汁后,研究玉米汁/南瓜汁/菊花汁的配比、柠檬酸、白砂糖和稳定剂对复合饮料感官的影响,以及均质条件对饮料均质效果的影响,得出复合饮料的最佳调配配方和工艺参数。复合饮料的最佳配方为:玉米汁/南瓜汁/菊花汁的配比为4∶4∶2,白砂糖添加量为4%,柠檬酸添加量为0.05%,复合稳定剂的添加量为黄原胶+羧甲基纤维素钠+海藻酸钠=0.1%+0.1%+0.05%,得到综合感官评分为70分;均质压力为40MPa,均质时间为5min。     

花青素果汁复合保健饮料的工艺研究

以花青素、苹果汁、柠檬酸和白砂糖为原料,开发一种具有抗氧化、预防心脑血管疾病保健作用的花青素果汁复合饮料。首先,以饮料的感官质量为评价指标,采用单因素实验,确定了该饮料的苹果汁、白砂糖、柠檬酸及花青素的添加量。在此基础上,采用四因素三水平L9(34)正交试验,优化了饮料的最佳配方,其结果为:花青素0.04%、白砂糖11%、柠檬酸0.11%、苹果汁4%。     

一种玉竹金银花复合饮料的研制

探讨了玉竹金银花复合饮料的配方筛选与制备工艺。结果表明,玉竹金银花复合饮料的最佳配方为:玉竹4%、金银花1%、白砂糖3%、蜂蜜1.5%、柠檬酸0.05%、水90.45%(质量分数),经提取、过滤、调配、热灌装、灭菌工艺制成复合饮料。     

火龙果果粒悬浮饮料的研制

以火龙果为主要原料,以柠檬酸、白砂糖、甜蜜素、XC2型饮料悬浮剂等为辅料,研制火龙果果粒悬浮饮料。通过L（934）正交试验确定了饮料的最佳配方为：火龙果原汁15%、白砂糖6%、甜蜜素0.03%、柠檬酸0.1%、XC2型悬浮剂0.24%。     

花青素葡萄复合饮料的工艺研究

以葡萄为主要原料,黑米花青素、白砂糖、柠檬酸和水晶葡萄香精为辅料,研发一款复合型功能饮料。通过单因素实验确定了果胶酶处理葡萄汁的最佳工艺参数,并在此基础上,通过单因素实验和正交试验,得出复合果汁的最佳工艺配方。结果表明,果胶酶提取的最佳提取工艺条件为pH4、温度45℃、果胶酶用量为1.35g/L,处理时间为40min;复合果汁的最佳工艺配方为葡萄汁15%、黑米花青素0.003%、白砂糖7%、柠檬酸0.1%、水晶葡萄香精0.015%。本实验结果将为系列花青素饮料的工业化生产提供理论依据。     

山药枸杞山楂复合饮料的研制

以山药、枸杞、山楂3种药食同源食品为原料,加入白砂糖、柠檬酸等制备复合饮料。通过试验得出:山药枸杞山楂复合饮料的最佳配方组合为山药浆30%,枸杞汁14%,山楂汁10%、白砂糖7%、柠檬酸0.1%。同时测定了产品的感官、理化和微生物指标,确立了山药复合饮料的质量标准。     

芦荟蜂蜜饮料的研制

以库拉索芦荟和蜂蜜为主要原料,以柠檬酸、蔗糖、异VC钠等为辅料,加工制成复合型饮料。正交实验表明,芦荟蜂蜜饮料的适宜配方为:芦荟汁20%,蜂蜜12%,白砂糖3%,柠檬酸0.15%。稳定剂为0.20羧甲基纤维素(CMC)+0.10%黄原胶。     

紫心萝卜饮料的研制

以紫心萝卜为主要原料,通过添加不同剂量的白砂糖、柠檬酸和抗坏血酸等辅料,研制出风味独特的紫心萝卜饮料,确定了最佳生产工艺.并通过正交实验,确定出最佳风味配方和最佳的稳定剂使用量,即:白砂糖5.0%、柠檬酸0.045%、抗坏血酸0.045%、乙基麦芽酚0.007%、卡拉胶0.05%.     

葡萄胡萝卜复合果蔬汁饮料的研制

选用葡萄、胡萝卜为主要原料,研制复合果蔬汁饮料,进行了配方工艺优化研究。通过正交试验确定了葡萄胡萝卜复合果蔬汁的最佳配方为：砂糖10％,葡萄胡萝卜混合汁20％,柠檬酸0．1％。使用混合稳定剂,参数为黄原胶0．4g／L、羧甲基纤维素0．6g／L、海藻酸钠0．8g／L,稳定效果较好。     

刺五加桂圆复合饮料的研制

以刺五加和桂圆为原料,经萃取、复合调配、杀菌等工艺研制营养复合型饮料料。采用单因素试验和正交试验,结合感官评分方法,确定刺五加桂圆复合饮料的最佳配方为：刺五加浓缩液与桂圆汁比1：4、白砂糖4%、柠檬酸0.1%。此时成品口感最佳,醇和协调,颜色金黄,营养丰富,是具有保健功能的复合饮料。     

玫瑰花浸提条件及玫瑰花饮料工艺的研究

将观赏后的玫瑰花瓣用于浸提,研究了浸提温度、浸提时间、柠檬酸含量、料液比对玫瑰花瓣浸提的影响,确定了最佳浸提条件为:温度90℃、时间60min、柠檬酸0.6%、料液比1∶3。根据上述单因素试验结果进行了3因素3水平的正交试验,筛选出玫瑰花饮料最佳配方为:玫瑰花0.6%柠檬酸浸提液15%、白砂糖9%、柠檬酸0.12%。     

响应面法优化蓝莓澄清型果汁饮料工艺

采用正交试验和响应面法对蓝莓澄清型饮料配方及加工工艺进行优化,确定蓝莓澄清型饮料稳定剂的最佳配比及蓝莓澄清型饮料的最佳配方。结果表明：以黄原胶、海藻酸钠和β-环状糊精作为蓝莓澄清型果汁饮料的稳定剂,添加比例为1:1:1(m/m)时,稳定效果较好。蓝莓澄清果汁饮料配方(质量分数)：12%蓝莓汁、12%白砂糖、0.15%柠檬酸和0.05%复合稳定剂,可以得到具有色泽蓝润、酸甜适口、营养丰富、并具有一定保健功能的蓝莓澄清型果汁饮料。     

冲调型野生酸浆果茶的研制

以野生酸浆为主要原料,生产酸浆果茶;通过单因素试验确定酸浆果汁添加量、蔗糖添加量、柠檬酸添加量和稳定剂添加量。以感官评价为指标,采用正交试验方法,确定酸浆果茶的最佳配方为:酸浆果汁30%、蔗糖20%、柠檬酸0.12%、果胶与黄原胶(1∶1)为复合稳定剂,添加量为0.2%。此配方及工艺制备的酸浆果茶冲调后呈橙黄色,果汁澄清透明,酸甜可口,具有酸浆的特殊风味,是一种优质的果茶饮品。     

褐色益生菌乳饮料的研制

以脱脂乳粉、果葡糖浆、蔗糖为主要原料,以可溶性大豆多糖为稳定剂,制成褐色益生菌饮料。通过不同蔗糖、可溶性大豆多糖、柠檬酸、褐变时间等工艺配方组合,确定产品最佳工艺配方。试验结果表明,蔗糖、可溶性大豆多糖、柠檬酸的最适添加量分别是10%、0.4%、0.2%,褐变时间为120 min时,制备的褐色益生菌饮料的感官和稳定性较好。产品口感清爽,酸甜适宜,颜色呈均匀浅褐色,状态稳定,在保质期内无明显蛋白沉淀和乳清析出。     

悬浮仙人掌果粒酸性乳饮料的研制

悬浮仙人掌果粒酸性乳饮料的最佳配方为:仙人掌粒5%,蔗糖85%,奶粉4%,柠檬酸0.32%,稳定剂(TKM21G-I)0.8%,经调配制成口感优良、风味独特、质量稳定、感觉清新的悬浮仙人掌果粒酸性乳饮料。仙人掌最佳护色工艺为:先将仙人掌粒用85～90℃,0.35g/L醋酸铜溶液热烫12min,再用1.0g/LL-抗坏血酸和0.3g/L柠檬酸对仙人掌粒协同护色,仙人掌最佳粒径为:3mm×3mm×3mm。     

葡萄籽的预处理及其在饮料中的应用探究

为提高葡萄酒发酵废弃物葡萄籽的利用率,将其功能性成分提取出来并应用于饮料中。在不同温度下,对葡萄籽提取液活性炭脱色效果进行研究,同时以酸度（以柠檬酸和苹果酸1：1的混合酸添加）、糖度、浓缩葡萄汁为参数进行单因素试验,探究以葡萄籽提取物为原料调配饮料的最优条件,得出该饮料的最佳配方：混合酸（柠檬酸：苹果酸=1：1）2.4g/L、蔗糖8.0%、浓缩葡萄汁3.0%。