雪莲果复合饮料的研制

摘要

Yacon is a fresh,delicious,of low sugar and low calorie fruit. In this paper,through single factor test and orthogonal test,a yacon composite beverage was made using yacon,kiwifruit,chrysanthemum and xylosic alcohol. The chemical color protection technology of yacon and product formulation was researched. The optimal technology of yacon color protection is sodium sulfite 0.3%,citric acid 0.3 %,ascorbic acid 0.4 %,the color protection time 6min. The ratio of yacon juice,kiwifruit pulp and chrysanthemum juice is 6∶3∶4. The optimal product formulation is mixed juice 40 %,mixture of sucrose and xylosic alcohol(5∶1)6 %,citric acid 0.15 %,malic acid 0.05%,CMC 0.10%, guar gum 0.03%,pectin 0.06%. This yacon composite beverage is delicious,nourishing,of low sugar and low calorie. It can offer an important practical guidance to explore resource of agricultural commodities like yacon.%雪莲果是一种风味清爽、低糖、低热量水果。本文通过单因素实验和正交试验，以雪莲果、猕猴桃、菊花、木糖醇为主要原料，研制雪莲果复合饮料。重点研究雪莲果化学护色工艺以及产品配方。结果表明，雪莲果最佳护色工艺：亚硫酸钠0.3%，柠檬酸0.3%，抗坏血酸0.4%，护色时间6min。三种原汁最佳配比为，雪莲果汁∶猕猴桃浆∶菊花汁为6∶3∶4。产品最优配方为：复合原料汁40%，蔗糖和木糖醇（5∶1）总量6%，柠檬酸0.15%，苹果酸0.05%，羧甲基纤维素钠0.10%，瓜儿豆胶0.03%，果胶0.06%。产品具有风味清爽优美，营养丰富，低糖，低热量等特点，为雪莲果农产品的开发利用提供一条新途径。