树莓饮料的研制

Preparation of Raspberry Drink

摘要:

对树莓饮料的制作工艺进行了研究。以黄酮为指标，通过L16(44)正交实验得出树莓提取工艺为：浸提时间10 h，浸提温度100 ℃，果胶酶（3200 U/mL）于前处理时添加，pH值为4；通过L9(34)正交实验得出树莓饮料适宜配比工艺为：树莓提取液加入量35%，白砂糖25 g/L，柠檬酸3.5 g/L；所生产的树莓饮料淡黄色，清亮透明，苦味清淡，微酸，具有树莓清香特有香气，口味纯正，爽口协调，无异香味。

Abstract:

The preparation of raspberry drink was studied. For the extraction of raspberry, the best conditions was determined by L16 (44) orthogonal experiments and as follows: extraction time of 10 h, extraction temperature of 100 ℃, pectinase dosage of 3200 U/mL (added in the former handling period) and the pH value of 4. Through L9 (34) orthogonal experiments, the optimum formula of the raspberry drink was determined as follows: raspberry extract amount of 35%, white sugar concentration of 25 g/L and citric acid concentration of 3.5 g/L. The ginger-raspberry drink was yellowish, clear and transparent with a mild bitterness, acid taste and the special aroma of raspberry aroma.