红树莓柚子复合果汁配方优化

以红树莓、柚子为主要原料,对红树莓柚子复合果汁的配方及稳定性进行研究。首先通过单因素和正交实验并结合感官评价的方法,确定了红树莓柚子复合果汁的最佳配方;其次,通过单一稳定剂的选择及稳定剂的复配,确定了复合果汁的最佳稳定剂及添加量;最后对复合果汁的理化指标进行了测定。结果表明,红树莓柚子复合果汁的最佳配方为:红树莓汁45 g,柚子汁30 g,白砂糖8 g,加水至总量100 g,此时感官评分为88.63;最佳稳定剂及添加量为:以0.12 g黄原胶与0.09 g羧甲基纤维素钠为复合稳定剂。在此工艺条件下,得到的红树莓柚子复合果汁可溶性固形物为11.2%,总酸为0.2~0.3 g/L,均符合国家饮料食品标准;且口感酸甜,稳定性好。

Formula optimization of red raspberry and pomelo compound juice

Red raspberry and pomelo were chosen as the main raw materials to research the formula and stability of red raspberry and pomelo compound juice. Firstly,based on single factor and orthogonal test combined with sensory evaluation,the optimum formula of such compound juice were determined. Secondly,the optimal stabilizer and the amount of stabilizer were determined by the selection of single stabilizer and the combination of stabilizer. Finally,the physical and chemical indexes of compound juice were determined. The results indicated that the optimized formula of compound juice contained 45 g of raspberry juice,30 g of pomelo juice and 8 g of sugar in 100 g beverage. And in such formula,the sensory score could reach to 88.63.The best stabilizer was the mixture of xanthan gum 0.12 g and carboxymethyl cellulose 0.09 g. Under such conditions,the red raspberry and pomelo compound fruit juice contained 11.2% soluble solids and 0.2~0.3 g/L total acidity,which meet the requirement of the national beverage and food standards. And such compound juice had harmonious sweet and sour taste with good stability.