[1] 张峰, 仇农学.苹果浓缩汁后混浊的形成机理及控制[J].饮料工业, 2004, 7(2):1-4.
ZHANG F, QIU N X.Formation principle of and control on haze in apple juice concentrate[J].The Beverage Industry, 2004, 7(2):1-4.
[2] 王曼玲, 胡中立, 周明全, 等.植物多酚氧化酶的研究进展[J].植物学通报, 2005, 40(2):215-222.
WANG M L, HU Z L, ZHOU M Q, et al.Advances in research of polyphenol oxidase in plants[J].Chinese Bulletin of Botany, 2005, 40(2):215-222.
[3] 刘菡, 万鹏, 杨壮, 等.黄精功能成分及其开发利用的研究进展[J].粮食与油脂, 2023, 36(11):25-29;38.
LIU H,WAN P,YANG Z, et al.Research progress on functional components and their development and utilization of Polygonatum sibiricum Delar.ex Redoute[J].Cereals and Oils, 2023, 36(11):25-29;38.
[4] WANG W X, DABU X, HE J, et al.Polygonatone H, a new homoisoflavanone with cytotoxicity from Polygonatum Cyrtonema Hua[J].Natural Product Research, 2019, 33(12):1727-1733.
[5] 倪凯, 何鹏飞, 梁志庆, 等.铁皮石斛化学成分、药理作用及毒理学评价研究进展[J].云南中医中药杂志, 2023, 44(10):86-93.
NI K, HE P F, LIANG Z Q, et al.Advances in chemical composition, pharmacological effects and toxicological evaluation of Dendrobium officinale[J].Yunnan Journal of Traditional Chinese Medicine and Materia Medica, 2023, 44(10):86-93.
[6] LUO Q L, TANG Z H, ZHANG X F, et al.Chemical properties and antioxidant activity of a water-soluble polysaccharide from Dendrobium officinale[J].International Journal of Biological Macromolecules, 2016, 89:219-227.
[7] 王再花, 叶庆生, 李杰, 等.4种石斛的多糖对高血压大鼠降血压的影响[J].热带作物学报, 2017, 38(9):1764-1767.
WANG Z H, YE Q S,LI J, et al.Antihypertensive effects of polysaccharides from four Dendrobium species on hypertensive rats[J].Chinese Journal of Tropical Crops, 2017, 38(9):1 764-1 767.
[8] LOU X J, WANG Y Z, LEI S S, et al.Beneficial effects of macroporous resin extract of Dendrobium candidum leaves in rats with hyperuricemia induced by a high-purine diet[J].Evidence-Based Complementary and Alternative Medicine, 2020, 2020:3086106.
[9] 李艳茹, 陈箫箫, 许凤清, 等.霍山石斛抗炎及肿瘤细胞毒活性研究[J].现代中药研究与实践, 2023, 37(2):28-33.
LI Y R, CHEN X X, XU F Q, et al.Anti-inflammatory and cytotoxic activity of Dendrobium huoshanense C.Z.Tang et S.J.Cheng[J].Research and Practice on Chinese Medicines, 2023, 37(2):28-33.
[10] XIANG L, STEPHEN SZE C W, NG T B, et al.Polysaccharides of Dendrobium officinale inhibit TNF-α-induced apoptosis in A-253 cell line[J].Inflammation Research, 2013, 62(3):313-324.
[11] 邢建荣, 郑美瑜, 杨颖, 等.铁皮石斛叶饮料的加工工艺[J].浙江农业科学, 2018, 59(5):748-750.
XING J R, ZHENG M Y, YANG Y, et al.Research on the processing technology of Dendrobium officinale beverage[J].Journal of Zhejiang Agricultural Sciences, 2018, 59(5):748-750.
[12] 于晓庆, 周铭懿, 郭雪松.山楂叶番石榴叶复合发酵饮料的工艺优化[J].食品工业, 2023, 44(12):40-44.
YU X Q, ZHOU M Y, GUO X S.Process optimization of complex fermented beverage with hawthorn and guava leaves by Lactobacillus plantarum[J].The Food Industry, 2023, 44(12):40-44.
[13] 缪园欣, 廖明星, 陈清婵, 等.澄清型石斛红枣复合果汁饮料加工工艺研究[J].食品研究与开发, 2017, 38(23):120-124.
MIAO Y X, LIAO M X, CHEN Q C, et al.Study on the technique of clarification compound fruit beverage of Dendrobium officinale and red dates[J].Food Research and Development, 2017, 38(23):120-124.
[14] 马淑兰. 百合柠檬复合饮料的工艺及品质研究[D].泰安:山东农业大学, 2019.
MA S L.Study on the technology and quality of lily lemon complex drink[D].Taian:Shandong Agricultural University, 2019.
[15] 张会均, 欧阳晚秋, 唐春红.超声波辅助浸提制备牡丹花茶饮料的工艺配方优化研究[J].保鲜与加工, 2023, 23(6):54-59.
ZHANG H J, OUYANG W Q, TANG C H.Technology and formulation optimization of peony tea beverage prepared by ultrasonic-assisted extraction[J].Storage and Process, 2023, 23(6):54-59.
[16] 周芳, 崔钟鑫, 翁小兰, 等.基于模糊数学的木姜叶柯玫瑰茄本草饮料制备[J].西南大学学报(自然科学版), 2024, 46(4):82-91.
ZHOU F, CUI Z X, WENG X L, et al.Preparation of Lithocarpus litseifolius and roselle herbal beverage based on fuzzy mathematics[J].Journal of Southwest University (Natural Science Edition), 2024, 46(4):82-91.
[17] 王婷婷, 贾娟, 王煜, 等.杜仲枸杞复合保健饮料的研制及体外抗氧化性研究[J].美食研究, 2023, 40(4):79-87.
WANG T T, JIA J, WANG Y, et al.Development and in vitro antioxidant activity of Eucommia ulmoides and Lycium compound health drink[J].Journal of Researches on Dietetic Science and Culture, 2023, 40(4):79-87.
[18] MA S H, NEILSON A, LAHNE J, et al.Juice clarification with pectinase reduces yeast assimilable nitrogen in apple juice without affecting the polyphenol composition in cider[J].Journal of Food Science, 2018, 83(11):2772-2781.
[19] TERRA N M, MADRONA G S, FERREIRA F B, et al.High performance of asymmetric alumina hollow fiber membranes for the clarification of genipap (Genipa americana L.) fruit extract[J].Food and Bioprocess Technology, 2019, 12(1):27-38.
[20] 付兴周, 张瑞, 付一凡.低糖苦瓜绿茶复合饮料制作方法[J].农村新技术, 2020(3):57-58.
FU X Z, ZHANG R, FU Y F.Preparation method of low sugar bitter gourd and green tea compound beverage[J].NONG CUN XIN JI SHU, 2020(3):57-58.
[21] PAL P, PANDEY J P, SEN G.Grafted sesbania gum:A novel derivative for sugarcane juice clarification[J].International Journal of Biological Macromolecules, 2018, 114:349-356.
[22] 夏文水. 食品工艺学[M].北京:中国轻工业出版社, 2007.
XIA W S.Food Technology[M].Beijing:China Light Industry Press, 2007.
[23] 张倩, 刘建学, 韩四海, 等.不同条件下高速剪切均质和高压均质对红景天复合饮料的影响[J].食品与发酵工业, 2024,50(18):75-81.
ZHANG Q, LIU J X, HAN S H, et al.Effects of high-speed shear homogenization and high-pressure homogenization on Rhodiola rosea composite beverage under different conditions[J].Food and Fermentation Industries, 2024,50(18):75-81.
[24] CUI Y, LIU J X, HAN S H, et al.Physical stability of chestnut lily beverages (CLB):Effects of shear homogenization on beverage rheological behavior, particle size, and sensory properties[J].Foods, 2022, 11(20):3188.
[25] 晏飞利, 刘丹, 陈艾萌, 等.高压均质对天冬饮料稳定性的影响及其粒径表征[J].现代食品, 2022, 28(11):63-66.
YAN F L, LIU D, CHEN A M, et al.Effect of high pressure homogenization on stability of Asparagus beverage and its particle size characterization[J].Modern Food, 2022, 28(11):63-66.
[26] 田瑾, 罗潇潇, 马嫄, 等.柑橘汁杀菌方法研究进展[J].西华大学学报(自然科学版), 2021, 40(4):72-79.
TIAN J, LUO X X, MA Y, et al.Research progress on sterilization methods of citrus juice[J].Journal of Xihua University (Natural Science Edition), 2021, 40(4):72-79.
[27] 杨蓓蓓. 食品加工杀菌技术研究综述[J].食品安全导刊, 2020(27):162.
YANG B B.A review of research on food processing and sterilization technology[J].China Food Safety Magazine, 2020(27):162.
[28] 王小媛, 牛涵, 靳学远, 等.杜仲籽油-苹果汁饮料低温等离子体和热杀菌的比较分析[J].现代食品科技,2022, 38(9):206-214.
WANG X Y, NIU H, JIN X Y, et al.Comparative analysis of cold plasma and thermal sterilization of Eucommia ulmoides seed oil-apple juice beverage[J].Modern Food Science and Technology, 2022, 38(9):206-214.
[29] WANG F, DU B L, CUI Z W, et al.Effects of high hydrostatic pressure and thermal processing on bioactive compounds, antioxidant activity, and volatile profile of mulberry juice[J].Food Science and Technology International, 2017, 23(2):119-127.
[30] LI J X, LI Y, ZHANG X D, et al.Microfluidic spinning of fucoxanthin-loaded nanofibers for enhancing antioxidation and clarification of fruit juice[J].Food & Function, 2022, 13(3):1472-1481.
[31] 梁彦. 澄清型马齿苋功能饮料的研制[J].湖北农业科学, 2014, 53(7):1627-1630.
LIANG Y.Development of clear purslane functional beverage[J].Hubei Agricultural Sciences, 2014, 53(7):1627-1630.
[32] 吴琴. 生姜抑制亚硝化反应有效成分的提取及四种姜制品加工工艺研究[D].南昌:江西农业大学, 2016.
WU Q.The study on extraction of effective components in ginger inhibiting nitrosation reaction and processing techniques of four kinds of ginger products[D].Nanchang:Jiangxi Agricultural University, 2016.
[33] 谢小花, 陈静, 安晓婷, 等.不同处理方法对桑葚果酒澄清效果的影响[J].文山学院学报, 2017, 30(3):28-30.
XIE X H, CHEN J, AN X T, et al.Effects of different processing methods on the clarification of mulberry wine[J].Journal of Wenshan University, 2017, 30(3):28-30.
[34] 赵玉红, 刘瑞颖, 张立钢.澄清处理对黑加仑果汁物理化学特性的影响[J].食品工业科技, 2016, 37(17):111-115.
ZHAO Y H, LIU R Y, ZHANG L G.Clarification treatment effects on physicochemical properties of blackcurrant juice[J].Science and Technology of Food Industry, 2016, 37(17):111-115.
[35] 秦旭晨, 马占胜, 雷玉娟.壳聚糖在饮料澄清及抗性提升中的应用研究进展[J].食品与发酵工业, 2024,50(11):389-395.
QIN X C, MA Z S, LEI Y J.Application research of chitosan in clarifying and improving antibacterial and antioxidant properties of beverage[J].Food and Fermentation Industries, 2024,50(11):389-395.
[36] 向宇. 枸杞汁饮料加工工艺研究及工厂设计[D].武汉:华中农业大学, 2017.
XIANG Y.The study on processing technology and plant design of Chinese wolfberry juice beverage[D].Wuhan:Huazhong Agricultural University, 2017.
[37] YANG R, LI H J, HUANG M, et al.A review on chitosan-based flocculants and their applications in water treatment[J].Water Research,2016, 95:59-89.
[38] 韩希凤. 发酵型石榴果醋澄清剂的筛选及工艺条件优化[J].中国调味品, 2021, 46(6):83-86;98.
HAN X F.Selection of fermented pomegranate vinegar clarifiants and optimization of the clarification process conditions[J].China Condiment, 2021, 46(6):83-86;98.
[39] DıBLAN S, ÖZKAN M.Effects of various clarification treatments on anthocyanins, color, phenolics and antioxidant activity of red grape juice[J].Food Chemistry, 2021, 352:129321.
[40] 马慧. 桑椹叶果复合汁饮料的工艺研究[D].乌鲁木齐:新疆农业大学, 2012.
MA H.Study on technology of mulberry leaves and juice compound drink[D].Urumqi:Xinjiang Agricultural University, 2012.
[41] 赵广河, 陈志芳.番木瓜生姜复合饮料配方及澄清工艺的研究[J].保鲜与加工, 2013, 13(1):32-35.
ZHAO G H, CHEN Z F.Study on formula and clarification process of compound beverage of papaya and ginger[J].Storage and Process, 2013, 13(1):32-35.
[42] ZHANG Q X, FU R J, YAO K, et al.Clarification effect of collagen hydrolysate clarifier on chrysanthemum beverage[J].Lwt, 2018, 91:70-76.
[43] 王娟. 杜仲红枣复合饮料研究与开发[D].天津:天津科技大学, 2019.
WANG J.Research and development of compound beverage of Eucommia and red dates[D].Tianjin:Tianjin University of Science and Technology, 2019.
[44] 张雅利. 红枣澄清汁加工工艺研究及其功能评价[D].西安:陕西师范大学, 2001.
ZHANG Y L.Research on processing technology of red date clarified juice and its functional evaluation[D].Xi’an:Shaanxi Normal University, 2001.
[45] 许海燕, 郑伶俐.高速离心法澄清咳露口服液的工艺优选[J].现代中药研究与实践, 2016, 30(5):50-54.
XU H Y, ZHENG L L.Optimization of high-speed centrifugation clarify of Kelu oral liquid by Box-Behnken[J].Research and Practice on Chinese Medicines, 2016, 30(5):50-54.
[46] 赵水仙, 郭耿蓉, 于秋楠, 等.天麻原汁口服液的开发研究[J].大理大学学报, 2018, 3(4):41-45.
ZHAO S X, GUO G R, YU Q N, et al.A study on the development of Gastrodia elata oral liquid[J].Journal of Dali University, 2018, 3(4):41-45.
[47] 李娟娟, 郝梅梅, 李喜宏, 等.不同澄清工艺对铁皮石斛口服液稳定性的影响[J].食品科技, 2015, 40(2):53-55.
LI J J, HAO M M, LI X H, et al.Effects of different clarification process on the stability of Dendrobium candidum oral liquid[J].Food Science and Technology, 2015, 40(2):53-55.
[48] 任旭桐, 崔振华, 邱佳, 等.枸杞汁澄清工艺研究[J].农产品加工, 2019(14):43-45.
REN X T, CUI Z H, QIU J, et al.Study on clarification process of wolfberry juice[J].Farm Products Processing, 2019(14):43-45.
[49] 王杰, 周艺明, 孙玉萍, 等.响应面法优化黄精复合饮料的澄清工艺[J].食品工业, 2022, 43(3):36-40.
WANG J, ZHOU Y M, SUN Y P, et al.Clarification of a Polygonatum drink by response surface methodology[J].The Food Industry, 2022, 43(3):36-40.
[50] SHELDON R A, VAN PELT S.Enzyme immobilisation in biocatalysis:Why, what and how[J].Chemical Society Reviews, 2013, 42(15):6223-6235.
[51] WANG F, XU H, WANG M M, et al.Application of immobilized enzymes in juice clarification[J].Foods, 2023, 12(23):4258.
[52] KHARAZMI S, TAHERI-KAFRANI A.Bi-enzymatic nanobiocatalyst based on immobilization of xylanase and pectinase onto functionalized magnetic nanoparticles for efficient fruit juice clarification[J].LWT, 2023, 183:114914.
[53] OZYILMAZ G, GUNAY E.Clarification of apple, grape and pear juices by co-immobilized amylase, pectinase and cellulase[J].Food Chemistry, 2023, 398:133900.
[54] 陈珏. 酶的固定化及在食醋澄清中的应用研究[D].太谷:山西农业大学, 2014.
CHEN J.Research of clarification vinegar with immobilized enzyme[D].Taigu:Shanxi Agricultural University, 2014.
[55] 杨君, 冯志彪.固定化乳酸菌发酵乳清饮料的研究[J].中国乳品工业, 2007, 35(6):34-37.
YANG J, FENG Z B.Study on the beverage of whey fermented by immobilized actic acid bacteria[J].China Dairy Industry, 2007, 35(6):34-37.
[56] 汪珈慧, 李燕, 姚紫涵, 等.利用固定化纤维素酶酶解夏季绿茶工艺的研究[J].茶叶科学, 2012, 32(1):37-43.
WANG J H, LI Y, YAO Z H, et al.Study on the influence of immobilized cellulase on the summer tea extract[J].Journal of Tea Science, 2012, 32(1):37-43.
[57] 张颖豪. 红参植物饮料的制备工艺及其稳定性[J].食品工业, 2021, 42(6):196-200.
ZHANG Y H.Preparation process and stability of red ginseng botanical beverage[J].The Food Industry, 2021, 42(6):196-200.
[58] 罗通彪, 程犇, 唐瑞建, 等.陶瓷膜超滤设备用于生产桑果复合澄清饮料的研究[J].湖北农业科学, 2015, 54(17):4274-4276;4280.
LUO T B, CHENG B, TANG R J, et al.Study of the utilization of ceramic membrane ultrafiltration on the production of compound clarified beverage of mulberry fruit[J].Hubei Agricultural Sciences, 2015, 54(17):4274-4276;4280.
[59] MORITTU V M, MASTELLONE V, TUNDIS R, et al.Antioxidant, biochemical, and in-life effects of Punica granatum L.natural juice vs.clarified juice by polyvinylidene fluoride membrane[J].Foods, 2020, 9(2):242.
[60] 黄硕, 周文红, 卢艺惠, 等.响应面法优化超声辅助凹土-壳聚糖澄清姜汁工艺[J].食品工业科技, 2020, 41(2):140-145.
HUANG S, ZHOU W H, LU Y H, et al.Clarification process of ginger juice with ultrasonic assisted attapulgite-chitosan by response surface methodology[J].Science and Technology of Food Industry, 2020, 41(2):140-145.
[61] 金丽梅, 白静, 刘伟, 等.柠檬果汁超声辅助果胶酶澄清工艺研究[J].饮料工业, 2018, 21(4):50-54.
JIN L M, BAI J, LIU W, et al.Research on ultrasonic-assisted pectinase clarification process of lemon juice[J].Beverage Industry, 2018, 21(4):50-54.
[62] 陈晓娜. 黑果腺肋花楸复合果汁工艺研究及功效评价[D].天津:天津科技大学, 2020.
CHEN X N.Study on the technology and efficacy evaluation of compound juice of Aronia melanocarpa[D].Tianjin:Tianjin University of Science and Technology, 2020.