| 响应面法优化蓝莓澄清型果汁饮料工艺 |
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| 引用本文： | 葛英亮,马艳秋. 响应面法优化蓝莓澄清型果汁饮料工艺[J]. 食品科学, 2012, 33(12): 52-57. DOI: 10.7506/spkx1002-6630-201212011 |
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| 作者姓名： | 葛英亮 马艳秋 |
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| 作者单位： | 1.哈尔滨学院工学院食品科学与工程系2.哈尔滨工业大学市政环境工程学院3.齐齐哈尔大学食品与生物工程学院 |
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| 摘 要： | 采用正交试验和响应面法对蓝莓澄清型饮料配方及加工工艺进行优化，确定蓝莓澄清型饮料稳定剂的最佳配比及蓝莓澄清型饮料的最佳配方。结果表明：以黄原胶、海藻酸钠和β-环状糊精作为蓝莓澄清型果汁饮料的稳定剂，添加比例为1:1:1(m/m)时，稳定效果较好。蓝莓澄清果汁饮料配方(质量分数)：12%蓝莓汁、12%白砂糖、0.15%柠檬酸和0.05%复合稳定剂，可以得到具有色泽蓝润、酸甜适口、营养丰富、并具有一定保健功能的蓝莓澄清型果汁饮料。
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| 关 键 词： | 响应面 优化 蓝莓果汁 工艺 |
Formulation Optimization for Clarified Blueberry Juice Beverage by Response Surface Methodology |
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| GE Ying-liang,MA Yan-qiu. Formulation Optimization for Clarified Blueberry Juice Beverage by Response Surface Methodology[J]. Food Science, 2012, 33(12): 52-57. DOI: 10.7506/spkx1002-6630-201212011 |
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| Authors: | GE Ying-liang MA Yan-qiu |
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| Affiliation: | (1. Department of Food Science and Engineering, School of Technology, Harbin University, Harbin 150086, China；2. School of Municipal and Environmental Engineering, Harbin Institute of Technology, Harbin 150090, China；3. College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, China) |
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| Abstract: | This paper reports the optimization of stabilizer formulation by orthogonal array design and the optimization of clarified blueberry juice beverage formulation by response surface methodology.The best stabilizer formulation was composed of xanthan,sodium alginate and β-cyclodextrin at a mass ratio of 1:1:1.The best clarified blueberry juice beverage formulation consisted of blueberry juice 12%,sugar 2%,citric acid 0.15%,and complex stabilizer 0.05%.The resulting beverage showed a mellow blue color,a palatable balance between sweet and tart,and abundant nutrients and had certain healthcare functions. |
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| Keywords: | response surface methodology optimization blueberry juice process |
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