苹果草果块茎复合饮料研制及抗氧化活性研究
Guangzhou Chemical Industry（2023）
Abstract
将苹果和草果块茎作为原料,利用单因素和响应面试验探究苹果草果块茎复合饮料最优配方,并测定其抗氧化活性.优化得到复合饮料的最优配方为:草果汁榨取最佳液料比3.75 mL/g、苹果汁榨取最佳液料比1.39 mL/g、草果汁添加量25.1％、白砂糖添加量1.42％,该配方下样品感官评分为88.2,DPPH自由基清除率为59.2％,总抗氧化值为8.8μmol Trolox/mL.
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Key words
apple,Fructus tsaoko,compound beverage,response surface,antioxidant activity
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