菠萝枸杞保健饮料的生产工艺研究

探究了以菠萝、枸杞为原料生产一种保健饮料的工艺。在单因素试验的基础上,通过正交试验确定了菠萝枸杞保健饮料的最佳生产工艺为:料水比1∶5、发酵温度30℃、发酵时间50h、接种量0.8%,此工艺条件下,菠萝枸杞保健饮料的感观质量评分达到92且为最大值。在此基础上,通过正交试验确定饮料的最佳配方为:白砂糖7.0%、柠檬酸0.15%、β-环糊精0.12%,在此添加量下,菠萝枸杞保健饮料感观评分达到94,清亮透明,具有特殊的菠萝枸杞的混合香味。

Study on production technology of a pineapple-wolfberry health drink

A study was conducted on the production technology of a health drink made from pineapple and wolfberry as the raw materials. Based on single-factor and orthogonal experiments,the optimal technological conditions were determined as follows： solid-liquid ratio 1 ∶ 5,fermentation temperature 30℃,fermentation time 50 h,and inoculum concentration 0.8%. The score of organoleptic quality of the drink reached a maximum of 92 under these conditions. More orthogonal experiments were made to determine the optimum formula of the drink as white granulated sugar 7.0%,citric acid 0.15% and β-cyclodextrin 0.12%. With the score of organoleptic quality being a maximum of 94,the drink obtained was featured by clear and transparent appearance and the unique mixed perfume of pineapple and wolfberry.