【摘要】 【目的】以辣木叶为原料,经烘干、粉碎、浸提得辣木基料,与百香果汁调和制复合饮料,为辣木饮料开发提供参考。【方法】首先确定辣木基液与百香果原汁比例,然后通过单因素和正交试验分析果胶酶、羧甲基纤维素钠(CMC)、食用聚乙烯吡咯烷酮(PVPP)试剂对辣木百香果复合液澄清效果的影响,以及对不同辣木百香果复合原汁量、总糖、总酸的风味调配研究并试制辣木百香果复合饮料产品。【结果】辣木基液与百香果原汁的最佳比例为7∶1,其色泽、风味最佳;澄清效果最好试剂为果胶酶,透光率高达93.18%,工艺条件为浓度0.02%,温度45℃,时间4 h,pH 4.0;通过综合评分,得出辣木百香果复合饮料的最佳工艺配方为:辣木百香果复合原汁20%、总糖12%、总酸度0.2%。【结论】利用辣木叶取基液可与百香果汁制得澄清型复合饮料,此饮料色泽淡黄透亮、清香怡人、风味独特。更多还原

【Abstract】 .【Objective】To provide references for the development of Moringa beverage, a compound beverage was prepared from the leaves of moringa by drying, crushing and extracting, then mixing with passion fruit juice.【Method】Firstly the ratio of moringa base liquid to passion fruit juice was determined. Then the effect of pectinase, sodium carboxymethyl cellulose(CMC) and edible polyvinylpyrrolidone(PVPP) on the clarification of Moringa passion fruit were analyzed by single factor and orthogonal test. Finally the compound beverage product was obtained by flavor blending of different moringa passion fruit compound juice, total sugar and total acid. 【Result】The optimum ratio of moringa base liquor to passion fruit juice was 7∶1 with the best color and flavor. The best clarifying reagent was pectinase. Its light transmittance was up to 93.18 %. Besides, the technological condition for concentration was 0.02 %, the temperature was 45 ℃, the time was 4 hours, and pH value was 4.0. Through comprehensive evaluation, the optimum technological formula of moringa passion fruit compound beverage was obtained as follows: 20 % moringa passion fruit compound juice, 12 % total sugar and 0.2 % total acidity.【Conclusion】The clarified compound beverage can be made from the base of the Moringa oleifera leaves mixing with passion fruit juice. The color of the beverage is light yellow, translucent, fragrant and pleasant with a unique flavor.更多还原