沙棘苹果复合饮料的研制及品质分析.pdfVIP

ProcessTechnology工艺技术

doi:10.16736/41-1434/ts.2023.13.020

沙棘苹果复合饮料的研制及品质分析

Hippophaerhamnoides

DevelopmentandQualityAnalysisofL.andAppleCompositeBeverage

◎王晓雨，裴龙英，刘伟，尉鹏博，刘璐萍，徐恒

（新疆理工学院 食品科学与工程学院，新疆 阿克苏 843000）

WANGXiaoyu,PEILongying,LIUWei,YUPengbo,LIULuping,XUHeng

(CollegeofFoodScienceandEngineering,XinjiangInstituteofTechnology,Aksu843000,China)

摘要：

11.0%5.5%7.1%

1180.31.6mg/100mL

0.71g/100mL41mg/100mL0.74mg·L-114.9%

关键词：

Abstract：Inthispaper,HippophaerhamnoidesL.juiceandapplejuiceconcentratewereusedasthemainraw

materials,andthesensoryscorewasusedastheindextodeterminetheoptimalprocessofHippophaerhamnoidesL.-apple

compositebeverageafterone-factorandresponsesurfaceoptimizationtest.Theresultsshowedthattheoptimalformulawas

HippophaerhamnoidesL.juiceadded11.0%,applejuiceadded5.5%,sugaradded7.1%,themassratioofgelis1∶1.

ThesensoryscoreofHippophaerhamnoidesL.-applecompositebeverageproducedunderthisconditionwas80.3points.

Theproteincontentwas1.6mg/100mL,thefatcontentwas0.71g/100mL,theflavonoidcontentwas41mg/100mL,the

·-1,andthesolublesolidwas14.9%.TheHippophaerhamnoidesL.-applecomposite

polyphenolcontentwas0.74mgL

beverageobtainedwasrichinnutritionanduniqueinflavor.Andtheresultsofmicrobialdeterminationwereinaccordance

withthenationalstandard,andtheproductsafetywashigh.Itcanprovidetheoreticalbasisforthedeepprocessingindustry

ofHippophaerhamnoidesL.andapple.

Keywords：HippophaerhamnoidesL.;compositebeverage;processoptimization;qualityanalysis

中图分类号：TS255.4