Optimization of formula of flat peach grape and black wolfberry compound beverage
DAI Wenting1,2, WANG Yuan3, XING Lijie3*, WU Hong4*, KANG Xiaoning1,2, WU Hongbin4, WANG Shiping1,2, DAI Jiahui1,2
1(Institute of Processing & Design of Agroproducts,Hainan Academy of Agricultural Science, Haikou 570100, China) 2(Key Laboratory of Hainan Tropical Fruit and Vegetable Cold Chain, Haikou 570100, China) 3(Xinjiang Academy of Agricultural Reclamation Science,Shihezi 832000,China) 4(Instiute of Agroproducts Processing Science and Technology, Xinjiang Academy of Agricultural Reclamation Science, Shihezi 832000,China)
Abstract: In this study, black wolfberry, flat peach and grape were used as the raw materials to optimize the flat peach grape black wolfberry compound beverage recipe, which was aimed to make the sensory evaluation results more scientific and objective and to obtain an optimum formula as well.The single factor tests and the response surface method in combination with fuzzy mathematics comprehensive evaluation method were applied to optimize the compound beverage recipe.The results showed that, when 1% xylitol, 0.001 4% sucralose, 0.001 4% mogroside, and 0.1% citric acid were added to the compound beverage, and the sensory evaluation score was as high as 8.38±0.03, which was close to the theoretical value of the model.The compound beverage displayed a bright color, pleasant aroma, sweet and sour flavor.Meanwhile the acid-sugar ratio was 4.2∶1, and the contents of anthocyanin, total sugar, total acid were 144 μg/mL, 11.2 g /100 g, 3.4 g/100 g, respectively, and it was rich in 13 kinds of amino acids.The experimental results can provide a theoretical basis for the industrial production of flat peach,grape and black wolfberry compound beverage.
代文婷,王远,邢丽杰,等. 蟠桃-葡萄-黑枸杞复合饮料的配方优化[J]. 食品与发酵工业, 2021, 47(1): 172-179.
DAI Wenting,WANG Yuan,XING Lijie,et al. Optimization of formula of flat peach grape and black wolfberry compound beverage[J]. Food and Fermentation Industries, 2021, 47(1): 172-179.
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