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食品研究与开发:2025,46(2):144-153
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五味子沙棘复合饮料的研制及抗氧化活性评价
(河北科技师范学院 食品科技学院暨葡萄酒学院,河北 秦皇岛 066000)
Preparation of Schisandra chinensis and Hippophae rhamnoides Compound Beverage and Its Antioxidant Activity Evaluation
(College of Food Technology and College of Wine,Hebei Normal University of Science and Technology,Qinhuangdao 066000,Hebei,China)
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投稿时间:2023-11-07    
中文摘要: 以干五味子、鲜沙棘为主要原料,辅以甜菊糖苷和柠檬酸制备复合饮料,以感官评分为指标,通过单因素试验和响应面试验确定最佳配方;以稳定性为指标,通过单因素试验和正交试验研究黄原胶添加量、羧甲基纤维素钠添加量、海藻酸钠添加量对复合饮料稳定性的影响。测定在最佳条件下制得饮料的关键功能性成分并对其抗氧化活性进行评价。结果表明:复合饮料的最佳配方为五味子浸提汁添加量28%、沙棘清原汁添加量6.3%、甜菊糖苷添加量15.1%、柠檬酸添加量0.05%,此条件下感官评分为95.7。稳定剂的最佳复配方案:黄原胶添加量0.04%、羧甲基纤维素钠添加量0.02%、海藻酸钠添加量0.03%,此条件下稳定性可达77.85%。测得复合饮料总酚含量为(36.28±0.03)mg/L、总黄酮含量为(28.37±0.15)mg/L、抗坏血酸含量为(31.05±0.08)mg/L。饮料对DPPH 自由基、羟自由基和ABTS+自由基的清除率分别为(92.53±0.26)%、(76.18±0.19)%和(88.07±0.37)%,表明其抗氧化活性良好。复合饮料色泽纯正,口感细腻,无沉淀和分层现象,具有五味子、沙棘独特香气。
中文关键词: 五味子  沙棘  复合饮料  配方  稳定性  抗氧化活性
Abstract:A compound beverage was prepared with dried Schisandra chinensis and fresh Hippophae rhamnoides as the main raw materials,with stevioside and citric acid as auxiliary materials,and the optimal formula was determined through single factor experiments and response surface experiments with sensory evaluation scores as an index. With stability as an index,the effects of the additive amount of xanthan gum,sodium carboxymethyl cellulose,and sodium alginate on the stability of the compound beverage were studied through single factor experiments and orthogonal experiments. The key functional components of the beverage prepared under the optimal conditions were determined,and its antioxidant activity was evaluated. The results showed that the optimal formula of the compound beverage was as follows:28% of extracted Schisandra chinensis juice through soaking,6.3% of raw Hippophae rhamnoides juice,15.1% of stevioside and 0.05% of citric acid. Under this condition,the sensory evaluation scored 95.7 points. The optimal compounding scheme of stabilizer was:0.04% of xanthan gum,0.02% of sodium carboxymethyl cellulose,and 0.03% of sodium alginate. Under this condition,the stability was able to reach 77.85%. The content of total phenols,total flavonoids,and ascorbic acid in the compound beverage was (36.28±0.03) mg/L,(28.37±0.15) mg/L,and (31.05±0.08) mg/L respectively. The scavenging rates of DPPH free radical,hydroxyl free radical,and ABTS+ free radical were (92.53±0.26)%,(76.18±0.19)%,and (88.07±0.37)% respectively,indicating great antioxidant activity. The compound beverage had a pure color,delicate taste,no sedimentary or layering phenomenon,and a unique aroma of Schisandra chinensis and Hippophae rhamnoides.
文章编号:202502019     中图分类号:    文献标志码:
基金项目:河北省科技厅重点研发项目
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