黑木耳黑枸杞复合饮料研制及其体外抗氧化性

以黑木耳、黑枸杞为原料,以柠檬酸、蜂蜜、羧甲基纤维素钠、果胶与黄原胶为辅料,研制黑木耳黑枸杞复合饮料。以感官得分为评价指标,利用单因素和响应面法优化饮料中原料液最佳配比为:黑木耳汁用量16%、黑枸杞汁用量18%、柠檬酸用量0.20%、蜂蜜用量6%;以离心沉淀率为评价指标,利用单因素和响应面法优化饮料中复合稳定剂最佳复合配比为:羧甲基纤维素钠用量0.08%、果胶用量0.07%、黄原胶用量0.04%;抗氧化性试验结果显示:复合饮料对DPPH自由基、羟自由基和超氧阴离子自由基的清除率分别为59.20%、43.60%、67.45%。

Study on Preparation of Auricularia auricular and Lycium ruthenicum Murr.Compound Beverage and Its Antioxidant Activity

A new compound beverage was prepareed by Auricularia auricular and Lycium ruthenicum Murr.as raw materials with the addition of citric acid,honey,carboxymethyl cellulose sodium,pectin and xanthan gum.The sensory evaluation was used as the reference index,the raw material liquid formula was ensured by single factor and response surface methodology:Auricularia auricular juice 16%,Lycium ruthenicum Murr.juice 18%,citric acid 0.20%and honey 6%;the centrifugation sedimentation rate was used as the reference index,the single factor and response surface methodology were used to ensure the optimal compound ratio of the compound stabilizer in the beverage:carboxymethyl cellulose sodium 0.08%,pectin 0.07%and xanthan gum 0.04%;DPPH,hydroxyl and superoxide anion radical scavenging rates of beverage were 59.20%,43.60%,67.45%,respectively.