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沙棘果汁饮料的研制及其抗氧化活性研究

 

朱立斌1,2,朱丹3,牛广财1,2*,魏文毅1,2,苗欣月1,2,王思溥1,2
(1 黑龙江八一农垦大学食品学院,大庆163319;
2 黑龙江省农产品加工工程技术研究中心,大庆163319;
3 黑龙江八一农垦大学生命科学技术学院,大庆163319)

摘要:为研制沙棘果汁饮料并了解其抗氧化活性,以沙棘为主要原料,蜂蜜、蔗糖、柠檬酸等为辅料,以感官评分为指标,在单因素实验结果的基础上,通过正交试验得到的沙棘果汁饮料最佳配方为:沙棘果汁的用量15%,蜂蜜用量4g/100mL,60%蔗糖糖浆用量8g/100mL,柠檬酸用量0.15g/100mL;体外抗氧化活性实验表明:该饮料对DPPH 自由基清除能力、羟自由基清除能力和对ABTS自由基清除能力分别为25.86%、19.33%和0.43mmol/L。该产品具有较好的沙棘特征香气和风味,酸甜适口,组织状态均匀,色泽橙黄亮丽,并具有一定的抗氧化活性。本研究为沙棘饮料的开发利用提供了理论依据。

关键词:沙棘;果汁饮料;配方;正交试验;抗氧化活性


Preparation and Antioxidant Activity of Sea Buckthorn Juice Beverage

ZHU Li-bin1,2,ZHU Dan3,NIU Guang-cai1,2*,WEI Wen-yi1,2,MIAO Xin-yue1,2,WANG Si-pu1,2
(1 Food College,Heilongjiang Bayi Agricultural University,Daqing 163319,China;
2 Agri-Food Processing and Engineering Technology Research Center of Heilongjiang Province,Daqing 163319,China;
3 College of Life Science and Technology,Heilongjiang Bayi Agricultural University,Daqing 163319,China)

Abstract: To preparation the formulation and investigate the antioxidant activity of sea buckthorn juice beverage,sea buckthorn fruit was used as the main raw material and honey,sucrose,citric acid as auxiliary materials. Based on the results of single factor experiments,sensory evaluation score as index,the optimum formulation of sea buckthorn beverage determined by orthogonal experiment were as follows: 15% sea buckthorn juice,4g/100mL honey,8g/100mL sucrose syrup(60%),0.15g/100mL citric acid. The antioxidant activity experiments in vitro showed that the scavenging abilities of the beverage to DPPH,hydroxyl free radical and ABTS free radical were 25.86%,19.33% and 0.43mmol/L,respectively. The product has good characteristic aroma and flavor of sea buckthorn,moderate sour and sweet taste,uniform organization,bright orange-yellow color,and it also has certain antioxidant activity. It provides a theoretical basis for the development and utilization of sea buckthorn beverage.

Key words: sea buckthorn;juice beverage;formulation;orthogonal experiment;antioxidant activity

(2020年 第23卷 第2期)

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