| 王延艳,崔梦冉,常学东.喷雾干燥法制备五味子板栗固体饮料及其体外抗氧化活性研究[J].保鲜与加工,2024,24(10):84~93 |
| 喷雾干燥法制备五味子板栗固体饮料及其体外抗氧化活性研究 |
| Preparation of Schisandra chinensis and Chinese Chestnut Solid Beverage by Spray Drying and Its Antioxidant Activity in Vitro |
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| DOI： |
| 中文关键词: 五味子 板栗 喷雾干燥 抗氧化活性 固体饮料 |
| 英文关键词:Schisandra chinensis Chinese chestnut spray drying antioxidant activity solid beverage |
| 基金项目:河北省科学技术厅科技业务项目 |
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| 中文摘要: |
| 以五味子和板栗为主要原料，甜菊糖苷、柠檬酸、单甘酯为辅料，对五味子板栗固体饮料的配方和喷雾干燥工艺进行优化。以感官评分为评价指标，采用单因素试验和正交试验优化五味子板栗固体饮料的最优配方；以集粉率为评价指标，采用单因素试验和响应面分析法确定最优喷雾干燥工艺；并通过直接干燥法确定其水分含量，以及对饮料进行抗氧化活性研究。结果表明：五味子汁与板栗汁体积比4∶1，甜菊糖苷添加量8%，柠檬酸添加量0.5%，单甘酯添加量0.2%，此条件下感官评分最高，为94 分；进风温度173 ℃，进料速度25.5 r/min，助干剂麦芽糊精添加量11.3%，在此条件下喷雾干燥的效果最好，集粉率为26.3%；在上述工艺配方条件下制备的板栗固体饮料的水分含量为5.5%，符合国家标准； 抗氧化活性试验结果显示，5 mg/mL 五味子板栗固体饮料对1,1-二苯基-2-三硝基苯肼（1,1-Diphenyl-2-picrylhydrazyl, DPPH）自由基、超氧阴离子自由基、羟基自由基的清除率分别是79.12%、82.26%、71.47%，有良好的抗氧化性。本研究为五味子板栗固体饮料的生产和研究提供了理论基础。 |
| 英文摘要: |
| With Schisandra chinensis and Chinese chestnut as main raw materials and stevioside, citric acid and monoglyceride as auxiliary materials, the production formula and spray drying technology of solid beverage of Schisandra chinensis and Chinese chestnut were optimized. The optimal formula of solid beverage of Schisandra chinensis and Chinese chestnut was optimized by single factor and orthogonal tests with sensory score as evaluation index, and the optimum spray drying process was determined by single factor tests and response surface analysis with powder collection rate as evaluation index. The moisture content was determined by direct drying method, and the antioxidant activity of the beverage was studied. The results showed that, the highest sensory score of the beverage was 94 under these conditions: volume ratio of schisandra juice and chestnut juice 4∶1, stevioside addition 8%, citric acid 0.5%, and monoglyceride 0.2%. The spray drying effect was the best with the powder collection rate of 26.3%, when the inlet air temperature was 173 ℃, the feed velocity was 25.5 r/min, and the adding amount of drying aid maltodextrin was 11.3%. The moisture content of Schisandra chinensis and Chinese chestnut solid drink prepared with the above process formula was 5.5%, which accorded with the international standard. The antioxidant test results of the 5 mg/mL beverage showed that the scavenging rate on 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical, superoxide anion free radical and hydroxyl free radical was 79.12%, 82.26% and 71.47%, respectively, which showed a good antioxidant activity. This study provides a theoretical basis for the production and research of Schisandra chinensis and Chinese chestnut solid beverage. |
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