食品与发酵工业 >

2025 , Vol. 51 >Issue 3: 284 - 291

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039055

研究报告

混合柠檬汁的稳定性研究及感官评价

  • 杨丹丹 ,
  • 欧阳侬非 ,
  • 刘海燕 ,
  • 雷生姣 ,
  • 李文杰 ,
  • 吴俊倩 ,
  • 黄亿伟 ,
  • 朱骏冬
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  • 1(三峡大学 生物与制药学院, 湖北 宜昌, 443002)
    2(三峡大学 生物与制药学院, 天然产物研究与利用湖北省重点实验室, 湖北 宜昌, 443002)
    3(河南工业大学 国际教育学院, 河南 郑州, 450000)
第一作者:硕士研究生(雷生姣副教授为通信作者,E-mail:leishengjiao@163.com)

收稿日期: 2024-03-02

  修回日期: 2024-04-12

  网络出版日期: 2025-02-21

基金资助

湖北省重点研发计划项目(2023BBB167)

收起

Stability study and sensory evaluation of mixed lemon juice

  • YANG Dandan ,
  • OUYANG Nongfei ,
  • LIU Haiyan ,
  • LEI Shengjiao ,
  • LI Wenjie ,
  • WU Junqian ,
  • HUANG Yiwei ,
  • ZHU Jundong
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  • 1(College of Biological and Pharmaceutical, China Three Gorges University, Yichang 443002, China)
    2(Key Laboratory of Natural Products Research and Development, College of Biological and Pharmaceutical, China Three Gorges University, Yichang 443002, China)
    3(College of International Education, Henan University of Technology, Zhengzhou 450000, China)

Received date: 2024-03-02

  Revised date: 2024-04-12

  Online published: 2025-02-21

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摘要

为充分利用不同品种柠檬之间的品质差异和风味特异性,该研究以模糊数学感官评分为指标,通过混料设计研究各柠檬汁配比,确定感官评价最优的复配方案。柠檬汁的全果榨汁工艺因果胶、纤维、精油类物质的混入,会导致柠檬汁贮藏稳定性改变,该研究在最优配方的基础上,以柠檬汁的离心沉淀率、粒径分布和稳定系数为响应值进行单因素试验,并通过响应面Box-Behnken设计优化稳定剂及乳化剂配比,提高混合柠檬汁的稳定性。研究表明,青尤力克柠檬汁40.0%、香水柠檬汁27.8%、塔西提柠檬汁25.0%、小青柠汁7.2%,混合柠檬汁感官评分最高;羧甲基纤维素钠(carboxymethyl cellulose,CMC)0.100%、黄原胶0.075%、大豆卵磷脂0.820%、蔗糖酯0.600%,柠檬汁离心沉淀率为1.195%,稳定性最优。同时研究结果表明,添加稳定剂、乳化剂的混合柠檬汁粒径分布在0.3～134.5 μm,原混合柠檬汁的粒径分布在3.9～406.9 μm,添加稳定剂、乳化剂的混合柠檬汁较原混合柠檬汁粒径变小、状态均一、色泽均匀,感官评分高。该研究为柠檬汁的工业化应用提供了理论支撑,能有效指导柠檬汁的生产,具有较强的实践意义。

关键词： 柠檬汁; 稳定性; 粒径分布; 模糊数学模型; 混料设计

本文引用格式

杨丹丹 , 欧阳侬非 , 刘海燕 , 雷生姣 , 李文杰 , 吴俊倩 , 黄亿伟 , 朱骏冬 . 混合柠檬汁的稳定性研究及感官评价[J]. 食品与发酵工业, 2025 , 51(3) : 284 -291 . DOI: 10.13995/j.cnki.11-1802/ts.039055

Abstract

To fully exploit the quality differences and flavor specificities among different lemon varieties, this study employed fuzzy mathematical sensory scores as indicators to investigate the blending ratios of various lemon juices.The aim was to determine the optimal compounding scheme for sensory evaluation.The whole fruit juicing process of lemon juice can induce alterations in its storage stability due to the inclusion of pectin, fiber, and essential oils.Based on the optimal formulation, this study conducted single-factor experiments using the centrifugal sedimentation rate, particle size distribution, and stability coefficient of lemon juice as response variables.The stabilizer and emulsifier ratios were optimized through the response surface Box-Behnken design to enhance the stability of the blended lemon juice.The results indicated that the blend with the highest sensory score consisted of 40.0% green eulic lemon juice, 27.8% perfumed lemon juice, 25.0% tahitian lemon juice, and 7.2% small lime juice.Additionally, optimal stability was achieved with 0.100% sodium carboxymethyl cellulose (CMC), 0.075% xanthan gum, 0.820% soy lecithin, 0.600% sucralose ester, and the centrifugal sedimentation rate of 1.195% for lemon juice.Furthermore, the study revealed that the particle size distribution of the mixed lemon juice with stabilizers and emulsifiers ranged from 0.3 to 134.5 μm, while that of the original mixture ranged from 3.9 to 406.9 μm.The addition of stabilizers and emulsifiers resulted in smaller particle sizes, uniform state, even color, and higher sensory scores compared to the original mixture.This study offers theoretical support for the industrial application of lemon juice, aiding in its production and holding significant practical implications.

Key words： lemon juice; stability; particle size distribution; fuzzy mathematical model; mixture design

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