运用Mix-D-optimal设计开发紫甘蓝花色苷抗氧化复合果蔬汁饮料

优化紫甘蓝花色苷复合果蔬汁饮料的配方,并测定其抗氧化性.运用Mixture-D-optimal设计,以糖酸比为响应值,在未添加其他添加剂的条件下,利用苹果汁、黄瓜原汁和紫甘蓝花色苷三种原汁自身的糖、酸及风味物质进行复合,形成酸甜适口、风味相容的粉色复合果蔬汁饮料.实验结果表明:紫甘蓝花色苷抗氧化复合果蔬汁饮料的最佳配方...

Design and Development Compound Fruit and Vegetable Juice of Red Cabbage Anthocyanin with Mix-D-optimal

The formula of purple cabbage anthocyanin compound fruit and vegetable juice was optimized and its antioxidant activity was determined.Using Mixture-D-optimal design,with the ratio of sugar to acid as the response value,and without adding other additives,the sugar,acid and flavor substances of apple,cucumber and purple cabbage juice were combined to form sour and sweet palatability.A blend of pink fruit and vegetable juices.The results showed that the optimum formula of anthocyanin antioxidant compound fruit and vegetable juice was 80%apple juice,18%cucumber juice and 2%purple cabbage anthocyanin extract,and the corresponding ratio of sugar to acid was 198.50.The sensory evaluation of compound fruit and vegetable juice with fuzzy mathematics method showed that the compound fruit and vegetable juice produced by the above mentioned mixture of three kinds of raw juice was easily accepted by consumers.Under these conditions,fruit and vegetable juice could scavenge 71.77%of DPPH free radical and had strong antioxidant activity.The beverage has an attractive color,while its tasted sour and sweet,It is healthy and nutritious,and has broad development prospects.This study provides a certain technical reference for the development and application of red cabbage anthocyanin in beverages.