苹果梨复合果汁工艺优化及其品质测定

Process Optimization and Quality Analysis of Apple-Pear Mixed Juice

摘要: 以雪青梨、浓缩苹果汁为原料，以罗汉果甜苷、柠檬酸、羧甲基纤维素钠、黄原胶等为辅料，开发苹果梨复合饮料，通过单因素实验和正交实验优化复合饮料的制备工艺。结果表明，复合饮料最佳制备条件为：雪青梨汁与苹果汁比例为5:5 (V/V)，罗汉果甜苷添加量0.006%，柠檬酸添加量0.01%，0.15%稳定剂(羧甲基纤维素钠:黄原胶 = 1:2)，在此条件制得的复合果汁色泽均匀明亮，兼具苹果与梨的果香，酸甜适中，口感柔顺；测得该复合饮料还原糖(以葡萄糖计)含量为9.87 mg/mL，总酸(以柠檬酸计) 48 g/kg，pH值4.0，可溶性固形物12˚Brix。苹果梨复合饮料的研制丰富了复合饮料的种类，也为新型健康复合果汁的开发提供理论依据与技术支撑。

Abstract: Using Xueqing pear and concentrated apple juice as raw materials, and monk fruit glycoside, citric acid, sodium carboxymethylcellulose (CMC-Na), and xanthan gum as auxiliary ingredients, an apple-pear compound beverage was developed. The preparation process was optimized through single-factor experiments and orthogonal experiments. The results showed that the optimal preparation conditions were as follows: the volume ratio of Xueqing pear juice to apple juice was 5:5 (V/V), the addition of monk fruit glycoside was 0.006%, the addition of citric acid was 0.01%, and the stabilizer (CMC-Na:xanthan gum = 1:2) was added at 0.15%. Under these conditions, the prepared mixed juice exhibited a uniform and bright color, combined with the fruity aromas of apple and pear, had a balanced sweet-sour taste, and a smooth mouthfeel. The determined reducing sugar content (as glucose) was 9.87 mg/mL, total acid content (as citric acid) was 48 g/kg, pH value was 4.0, and soluble solids content was 12˚Brix. The development of this apple-pear compound beverage enriches the variety of compound beverages and provides theoretical and technical support for the development of new healthy compound fruit juices.