摘要
以苦水玫瑰叶芽为原料,研究玫瑰叶芽饮料的加工工艺。以多酚含量为指标,通过响应面实验设计筛选了苦水玫瑰叶芽浸提液的提取条件;以饮料感官评分为指标,通过均匀实验优化了玫瑰叶芽饮料的调配参数。结果显示最佳的浸提工艺:料液比1∶60、温度80℃、时间25min、柠檬酸浓度0.3%、浸提2次;最佳的调配参数:氯化钠0.8‰、白糖6.0%、蜂蜜2.5%、黄原胶1.0‰,此条件下所制得苦水玫瑰叶芽饮料均一透明、酸甜适口、香气浓郁。
Kushui rose （Rosa stertaxRosa rugosa Yuet Ku） leafgems as raw material,the processing of rose leafgems beverage was studied. Extraction conditions were determined by response surface design. Formulation of rose leafgems beverage were optimized by uniform design. The result indicated that the extraction crafts were as follows： rate of solid-liquid was 1：60,temperature was 80℃, time was 25min, citric acid concentration was 0.3%, two times. And the formula parameters were honey 2.5%, sodium chloride 0.8%0, sugar 6.0%, xanthan gum 1.0%o. The health beverage was uniform in color, delicious taste in sour and sweet with excellent flavour.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第6期320-324,333,共6页
Science and Technology of Food Industry
基金
兰州市科技发展计划项目(2010-1-235)
科技人员服务企业行动项目(2009GJG10042)
关键词
苦水玫瑰叶芽
饮料
多酚
响应面设计
均匀设计
Kushui rose leafgems
beverage
polyphenols
response surface design
uniform design
