以胡萝卜为原料的添加赤藓糖醇功能性饮料的研制

摘要

以胡萝卜为原料,通过果胶酶水解胡萝卜中的多糖物质,使之分解为可溶性单糖或低聚糖等利于人体吸收的糖类,并添加功能性甜味剂-赤藓糖醇来研制功能性饮料.通过正交试验确定赤藓糖醇添加量为5%、原料液43%、热烫水30%、乳化剂用量0.8%;果胶酶用量在0.02%,最适pH为4.0,45℃酶解3 h时吸光值最低,经科学组方调配后,可获得该饮料最佳口感.%e: The beverage make use of carrot as raw material, polysaccharide matter in carrot be hydrolysised into monosaccharide or the low polyose which the human body absorbs by pectolase enzyme,and add sweet taste additition-erythritol to develop the functional drink. The result indicated:the erythritol is 5 %, carrot hydrolysis juice 43 %, blanching water 30 %, emulsifying agent 0.8 % in the drink;the controlled pH of the hydrolysis:4.0,the optimum temperature is 45℃, the excessive addition is 0.02%, while enzymolysis time is 3 h,finally the excellent carrot juice was manufactured.