摘要
以葛根和枳椇子为主要原料研制一种具有解酒功能复合型饮料。原料经过粉碎、加热、浸提、调配、离心等工艺,采用L9(33)正交试验进行优化,确定最佳的配方:葛根2%、枳椇子4%、薄荷粉0.03%、姜粉0.01%、白砂糖5%。在此工艺条件下得到的产品,在室温(20～25℃)贮存,测定了贮存期内的理化指标和微生物指标。结果表明:在贮存期内该产品的理化指标和微生物指标均符合食用饮料的标准。
The processing for technology anti-alcohol functional compound beverage with Pueraria lobata and Hovenia dulcis Thunb as main raw material.After Smashing,heating,extracting,mixing,centrifuging etc.Selecting the optimum recipe（include 2% pueraria lobata,4% Hovenia dulcis Thunb,0.03% Mint powder,0.01% Ginger powder and 5% sugar.） by doing orthogonal experiment.The beverage processed in this way discussed in this paper,physicochemical and microbiological indicators of the product was measured at room temperature（20-25℃）.Determination results of physicochemical and microbiological indicators of the beverage could meet the consumption standard in storage period.
出处
《中国林副特产》
2012年第6期3-6,共4页
Forest By-product and Speciality in China
基金
东北林业大学大学生创新实验基金资助
关键词
枳椇子
葛根
解酒
保健
Hovenia dulcis Thunb
Pueraria lobata
Anti-alcohol
Health care
