马鹏利1,张馨予1,冬子众1,李昀1,2*
(1 天津农学院食品科学与生物工程学院,天津300384;2 天津市农副产品深加工技术工程中心,天津300384)
摘要:为了改善混合果蔬汁的品质,采用高压均质处理提高果蔬汁的稳定性。在单因素实验的基础上,运用响应面进行优化,以混合果蔬汁的稳定系数和离心沉淀率为响应值。结果表明:均质压力30Mpa、均质温度35℃、均质次数4 次,稳定系数0.964,离心沉淀率7.46%时能够达到较好的稳定性。
关键词:混合果蔬汁;高压均质;响应面;稳定性
Optimization of High-pressure Homogenization on the Production Engineering of Mixing Fruit-vegetableJuice Beverage by Response Surface Methodology
MA Peng-li1,ZHANG Xin-yu1,DONG Zi-zhong1,LI Yun1,2*
(1 College of Food Science and Bio-engineering,Tianjin Agriculture University,Tianjin 300384,China;2 Tianjin Engineering and Technology Research Center of Agricultural Products Processing,Tianjin 300384,China)
Abstract: In order to improve the stability of mixing fruit-vegetable juice beverage,high pressure homogenization wasused to improve the stability of mixing fruit-vegetable juice beverage. On the basis of single factor experiment,responsesurface methodology was used to optimize the stability coefficient and centrifugal precipitation rate of mixingfruit-vegetable juice beverage.The results showed that the beverage can have good stability,when the homogenizationpressure was 30Mpa,the homogenization temperature was 35℃ ,the homogenization times were 4,the stabilitycoefficient was 0.964,and the centrifugal precipitation rate was 7.46%.
Key words: mixing fruit-vegetable juice;high pressure homogenization;response surface;stability
(2018年第21卷第6期)