黑糯玉米花青素饮料的研制
Development of Zea mays L. Anthocyanin Beverage

本研究以黑糯玉米芯为原料，通过提取、冻干工艺制备花青素提取物粉末，并以此为功能性基料开发具有花青素的特色饮料。采用单因素试验结合响应面法优化配方，构建数学模型确定最佳配方。结果表明：当黑糯玉米花青素提取物添加量0.067%、柠檬酸1.5 g/L、木糖醇12%、CMC-Na 0.3%时，制得的饮料呈现紫红色澄清液体，酸甜适口，感官品质最佳。通过贮藏试验发现，4？C低温条件下花青素保存率最高，35 d时花青素保留率为85.2% ± 1.53%，衰减速率比25℃时减缓23.5%、比37？C时减缓59.5%。低温较其他条件更有利于维持饮料理化稳定性及功能成分活性。
This study utilized Zea mays L. cob as raw material to prepare anthocyanin extract powder through extraction and freeze-drying processes, subsequently developing a characteristic anthocyanin-rich beverage using this powder as a functional base. Single-factor experiments combined with response surface methodology were employed to optimize the formulation, establishing a mathematical model to determine the optimal recipe. The results demonstrated that when adding 0.067% Zea mays L. anthocyanin extract, 1.5 g/L citric acid, 12% xylitol, and 0.3% CMC-Na, the beverage presented as a purplish-red clarified liquid with pleasant sweet-sour taste and optimal sensory quality. Storage experiments revealed that anthocyanin preservation reached maximum efficiency at 4？C, showing 85.2% ± 1.53% retention after 35 days. The degradation rate was reduced by 23.5% compared with 25？C storage and 59.5% compared with 37？C storage. Low-temperature storage demonstrated superior capability in maintaining physicochemical stability and functional component activity compared to other conditions.