烤香型山楂汁饮料的研究
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摘要
山楂一种药食兼用的水果,具有多种生物功效,但因其含酸量高,导致其加工利用程度低。该研究以山楂片加工残次品为原料,采用微波烤制技术,研究不同烤制程度对加工产品的总糖、总酸及黄酮的影响,并在此基础上,研究不同配比对饮料感官特性的影响。结果表明,微波烤制能在一定程度上影响山楂片的理化组成,其烤香型山楂饮料最佳配比为山楂片汁、炒山楂汁、焦山楂汁、炭山楂汁添加体积比为0∶3∶3∶1。该条件下,烤香型山楂饮料呈现玫瑰红色、山楂香味突出、烤香味明显、酸甜可口。
Hawthorn is a fruit that is both medicinal and edible,which has multiple biological functions. But for now the degree of processing and utilization was still lower because of its high acid content. In this study,the effects of different degrees of roasting on the total sugar,total acid and flavonoids of processed hawthorn slices were investigated by using the microwave roasting technology. On this basis,the effects of different proportions on the sensory characteristics of beverages were studied based on sensory evaluation. The physical and chemical composition of hawthorn slices can be affected by microwave roasting. The results indicated the optimal ratio of roasting flavor beverage was 0∶3∶3∶3∶1 for hawthorn slices juice,fried hawthorn juice,burnt hawthorn juice and charcoal hawthorn juice. Under the conditions,the beverage presented rose red,hawthorn flavor prominent,baked flavor obvious,sweet and sour delicious.
Hawthorn is a fruit that is both medicinal and edible,which has multiple biological functions. But for now the degree of processing and utilization was still lower because of its high acid content. In this study,the effects of different degrees of roasting on the total sugar,total acid and flavonoids of processed hawthorn slices were investigated by using the microwave roasting technology. On this basis,the effects of different proportions on the sensory characteristics of beverages were studied based on sensory evaluation. The physical and chemical composition of hawthorn slices can be affected by microwave roasting. The results indicated the optimal ratio of roasting flavor beverage was 0∶3∶3∶3∶1 for hawthorn slices juice,fried hawthorn juice,burnt hawthorn juice and charcoal hawthorn juice. Under the conditions,the beverage presented rose red,hawthorn flavor prominent,baked flavor obvious,sweet and sour delicious.
引文
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[2]姚园,崔丽贤,刘素稳,等.山楂功能成分及加工研究进展[J].食品研究与开发,2018,38(15):211-215.
[3]刘鲲,刘娜,张玉珂.山楂免疫和保健作用研究[J].光明中医,2017,32(18):2727-2730.
[4]WU J Q,PENG W,QIN R X,et al.Crataegus pinnatifida:chemical constituents,pharmacology,and potential applications[J].Molecules(Basel,Switzerland),2014,19(2):1685-1712.
[5]LIU T,CAO Y,ZHAO M.Extraction optimization,purification and antioxidant activity of procyanidins from hawthorn(C.pinnatifida Bge.var.major)fruits[J].Food Chemistry,2010,119(4):1656-1662.
[6]YANG B R,LIU P Z.Composition and health effects of phenolic compounds in hawthorn(Crataegus spp.)of different origins[J].Journal of the Science of Food and Agriculture,2012,92(8):1578-1590.
[7]乔聚林,陈倩,朱传合.优化软化-酶法高黄酮山楂汁制备工艺研究[J].中国食品学报,2011,11(1):126-132.
[8]国家药典委员会.中华人民共和国药典[M].北京:中国医药科技出版社,2015.
[9]全国食品工业标准化技术委员会.GB/T 15038-2006食品中总糖的测定[S].北京:中国标准出版社,2006.
[10]全国食品工业标准化技术委员会.GB/T 12456-2008食品中总酸的测定[S].北京:中国标准出版社,2008.
[11]HANI N M,TORKAAMANI A E,ZAINUL ABIDIN S,et al.The effects of ultrasound assisted extraction on antioxidative activity of polyphenolics obtained from Momordica charantia fruit using response surface approach[J].Food Bioscience,2017,17:7-16.
[12]祁岩龙,冯怀章,于洋,等.美拉德反应研究进展及在食品工业中的应用[J].食品工业,2018,39(3):248-252.