芦柑果汁红柚砂囊复合悬浮饮料的工艺及抗氧化性研究
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摘要
以芦柑果汁、红柚砂囊为原材料,开发研制新型芦柑果汁红柚砂囊复合悬浮饮料。实验以红柚砂囊作为悬浮颗粒,以芦柑果汁、白砂糖、柠檬酸进行调汁,并加入一定的悬浮剂来维持颗粒的悬浮;采用正交试验设计确定饮料的最佳汁液调配比例及悬浮剂的加入量,同时通过测定饮料中Vc含量及对羟自由基、超氧阴离子自由基的抑制能力来评价产品的抗氧化活性。结果表明饮料的最佳汁液调配比例为:芦柑果汁25%,红柚砂囊4%,白砂糖5%,柠檬酸1.0%;悬浮剂的添加量为:琼脂0.05%,CMC 0.35%,黄原胶0.1%,依此配方生产的饮料芦柑风味浓郁,外观透明,橙黄色,红柚砂囊颗粒悬浮均匀,口感酸爽润滑。复合悬浮饮料中Vc含量达27.55 mg/100 g,对羟自由基和超氧阴离子自由基也表现出较好的抑制能力,其抑制活性分别为15281.93 U/mL、1675.22 U/L。
A new formula of compound suspension beverage was developed by citrus juice and red pomelo particle as raw materials. In this study, the red pomelo particle was used as suspended particles, adjusted with the citrus juice, white granulated sugar and citric acid, and a certain amount of suspension agents were added to maintain the particles suspending. The optimum juice blending ratio and the quantity of the suspension agent were determined by orthogonal experiment. The antioxidant activity of the product was evaluated by the content of Vc and the inhibition ability of the hydroxyl radical and the superoxide anion free radical in the beverage. The results showed that the optimum ratio of the beverage was 25% of citrus juice, 4% of red pomelo particle, 5% of white granulated sugar and 1% citric acid; and the quantity of suspension agents were 0.05% of agar, 0.35% of CMC, 0.1% of xanthan gum. Followed by formula above, the prepared beverage had strong citrus flavor with smooth and lubricated taste, and its appearance was transparent and orange with red pomelo particle suspended evenly. The content of Vc in the compound suspension beverage was 27.55 mg/100 g, which presented a good antioxidant activity with 15281.93 U/mL to the hydroxyl radical and 1675.22 U/L to the superoxide anion free radical.
A new formula of compound suspension beverage was developed by citrus juice and red pomelo particle as raw materials. In this study, the red pomelo particle was used as suspended particles, adjusted with the citrus juice, white granulated sugar and citric acid, and a certain amount of suspension agents were added to maintain the particles suspending. The optimum juice blending ratio and the quantity of the suspension agent were determined by orthogonal experiment. The antioxidant activity of the product was evaluated by the content of Vc and the inhibition ability of the hydroxyl radical and the superoxide anion free radical in the beverage. The results showed that the optimum ratio of the beverage was 25% of citrus juice, 4% of red pomelo particle, 5% of white granulated sugar and 1% citric acid; and the quantity of suspension agents were 0.05% of agar, 0.35% of CMC, 0.1% of xanthan gum. Followed by formula above, the prepared beverage had strong citrus flavor with smooth and lubricated taste, and its appearance was transparent and orange with red pomelo particle suspended evenly. The content of Vc in the compound suspension beverage was 27.55 mg/100 g, which presented a good antioxidant activity with 15281.93 U/mL to the hydroxyl radical and 1675.22 U/L to the superoxide anion free radical.
引文
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[2]吴梅青,刘捷频,陈丹.柑橘黄酮抗氧化和抗肿瘤作用研究进展[J].亚太传统医药,2017,13(1):83-85
[3]朱俊玲,柳青山,卢智.常见果蔬清除亚硝酸盐能力的研究[J].食品工业,2017,38(6):19-21
[4]刘国安,薛莹,马伟,等.番茄红素的抗氧化活性研究[J].西北师范大学学报(自然科学版),2016,52(2):89-94
[5]陈垚,吕志敏,孙川喻,等.番茄红素增强免疫力功能的研究[J].预防医学论坛,2017,23(5):390-395
[6]曲蕙明,楚杰,韩利文,等.β-胡萝卜素提取方法、生理功能及应用研究进展[J].中国食物与营养,2017,23(8):37-41
[7]郭莉,阚建全,孙志高,等.柚子活性成分的提取及其功能研究进展[J].食品研究与开发,2007,28(8):167-171
[8]陈雪梅,黎英,卓晓华.红肉蜜柚果粒饮料的工艺和配方优化[J].食品研究与开发,2014,35(17):48-52
[9]何平,陈茂彬,陈柯.果胶酶对柑橘汁的澄清效果研究[J].化学与生物工程,2006,23(11):39-41
[10]吴光旭,张长峰,李燕.蜜柚果粒悬浮饮料的研究[J].食品科技,2005,(5):42-44
[11]方修贵,曹雪丹,赵凯.悬浮型果粒饮料的原理及研究进展[J].饮料工业,2014,17(1):48-54
[12]Vanamala J,Reddivari L,Yoo K S,et al.Variation in the content of bioactive flavonoids in different brands of orange and grapefruit juices[J].Journal of Food Composition and Analysis,2006,19(2-3):157-166
[13]盛雪飞,彭燕,陈健初.天然抗氧化剂之间的协同作用研究进展[J].食品工业科技,2010,(7):414-417
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