菊粉梨汁的研制及其功能评价

以梨为原料、菊粉为配料研制了一种高膳食纤维梨汁饮品—菊粉梨汁。通过单因素实验、Box-Behnken（BB）实验和正交实验,结合感官评定的方法优化了菊粉梨汁的最佳配方。采用DPPH法和重量法分别评价、测定了菊粉梨汁的清除自由基能力和膳食纤维的含量。结果表明,果胶酶添加量为0.05%时可获得较高出汁率。菊粉梨汁的最佳配方为梨汁40%,蔗糖添加量为7.0%,柠檬酸为0.15%,菊粉为2.99%,复合稳定剂为CMC-Na 0.15%,黄原胶0.10%,海藻酸钠0.15%。该菊粉梨汁对自由基清除的IC50为2.64%,膳食纤维含量为4.98%,其抗氧化性和膳食纤维含量均高于不添加菊粉的对照组,说明通过菊粉添加可有效提高果汁饮品中膳食纤维含量和抗氧化性。 

Preparation of inulin pear juice and its function evaluation

A kind of pear juice with high diet fiber was developed by adding inulin.The formula of inulin pear juice was optimized with the methods of single factor experiment,Box- Behnken( BB) and orthogonal experiment combining sensory evaluation. And free radical scavenging capacity and the dietary fiber content of inulin pear juice were investigated by DPPH and gravimetric analysis methods.The results showed that the higher juice yield of pear treated by 0.05% of pectinase,and the optimization formula of inulin pear juice including 40% of pear juice,7.0% of sugar,0.15% of citric acid,2.99% of inulin,0.15% of carboxymethyl cellulose sodium( CMC- Na),0.10% of xanthan gum and 0.15% of sodium alginate.The IC50 of free radical scavenging of the inulin pear juice was 2.64%and the content of diet fibre was 4.98%,and the two indexes were both higher than the control,which indicated that the diet fibre content and anti- oxidation of inulin pear juice were improved by adding inulin.