花青素复合饮料的工艺研究

Study on Technique of Anthocyanin Composite Beverage

摘要: 本文以花青素、拐枣、枸杞、低聚果糖、柠檬酸和白砂糖为原料，开发一种具有益肾、解酒及抗氧化保健作用的花青素复合饮料。首先，以溶液的吸光度为评价指标，用果胶酶酶解枸杞和拐枣，通过单因素和L₉(3⁴)正交试验，确定枸杞和拐枣的最佳酶解条件。其次，以感官质量作为评价指标，通过单因素试验，确定花青素、枸杞、拐枣、低聚果糖和柠檬酸的添加量。在此基础上，采用五因素四水平L₁₆(4⁵)正交试验优化饮料的最佳配方。其结果为：花青素0.03%、拐枣提取液8%、枸杞提取液10%、低聚果糖13%及柠檬酸0.09%。

Abstract: In this paper, taking anthocyanins, calligonum, medlar, oligo-fructose, citric acid and sugar as raw materials, a kind of anthocyanins compound beverage was developed, which had healthy functions of benefiting kidney, metabolizing alcohol and improving antioxidation. First, pectinase was used to hydrolyse calligonum and medlar, and the best enzymatic hydrolysis conditions of medlar and calligonum were determined by single factor experiments, and an orthogonal experiment of four factors and three levels in terms of absorbance degree. Then, the additions of anthocyanin, medlar, calligonum, oligo-fructose and citric acid were determined by single factor experiments in terms of sensory score. On this basis, the formula of the compound beverage was optimized by an orthogonal experiment of five factors and four levels. The results were anthocyanins 0.03%, calligonum extract 8%, medlar extract 10%, oligo-fructose 13% and citric acid 0.09%.