SC-Ⅱ澄清剂对红树莓原汁澄清及红树莓饮料的研究

摘要

The processing technology of clarified raw raspberry juice and beverage taste were studied.The effects of SC-Ⅱ on clarify based on light transmittance and turbidity were compared.Response surface methodology (RSM) was performed based on the single factor experiment to optimize the technological parameters.The best of light transmittance and turbidity of red raspberry juice were 76.6％ and 3.16 NTU and it was obtained under the conditions of SC-Ⅱ 0.04％,reaction temperature 42℃,and reaction time 1 hour.The Box-Behnken' s factorial design was used for the clarification.Results showed that the best formula of the beverage was:25％ red raspberry juice,10％ sucrose and 0.05％ citric acid.%文中对红树莓原汁澄清技术及其饮料口味进行研究.以透光率和浊度为指标,在单因素试验基础上,利用SC-Ⅱ澄清剂对红树莓原汁进行澄清,采用响应面分析建立红树莓原汁澄清工艺模型,通过Box-Behnken设计方法优化得出SC-Ⅱ澄清剂在42℃、添加量0.04％、反应1h条件下,澄清度和浊度分别为73.6％和3.16 NTU,澄清效果理想;正交试验得出25％红树莓汁、10％白砂糖和0.05％柠檬酸的红树莓果汁饮料基础配方,且口感良好.