真空冷冻干燥法加工草莓粉固体饮料的研究

Study on processing technology of strawberry powder solid beverage by vacuum freeze-drying method

摘要: 以草莓为主要原料,采用真空冷冻干燥技术对草莓粉固体饮料的加工工艺进行研究。通过正交实验确定复合稳定剂最佳配方,并研究了最佳的护色处理工艺参数。实验结果表明,以0.10%单甘酯、0.15%蔗糖酯、0.05%卡拉胶及0.10%黄原胶作为复合稳定剂可以使冲调后的产品保持较好的稳定性。利用柠檬酸调节草莓浆的pH=3.0,并添加0.06% EDTA-Na2,可以有效地改善草莓粉的色泽。

Abstract: The processing technology of strawberry (Fragaria ananassa Duck) powder solid beverage by vacuum freeze-drying was investigated in this paper.Using the orthogonal experiment, the best formula of compound stabilizer was obtained.And the processing parameter of color protecting to get optimal results was investigated.Results indicated that the best formula of compound stabilizer (0.10% glycerin monostearate, 0.15% sucrose fatty and ester, 0.05% carrageenan, as well as 0.10% xanthan gum) could maintain higher stability of strawberry powder solid beverage.Adjusted pH of strawberry curd to 3.0 with citric acid, and added EDTA-Na2 to strawberry curd for 0.06%, which could efficiently improve color of strawberry powder.