摘要
采用榨汁、浸提的工艺制备蓼米浆,研制出一种口感与营养俱佳的蓼米保健饮料。采用单因素试验考察浸提温度和浸提时间对蓼米浆感官品质的影响,并设计正交试验优化蓼米保健饮料配方。结果表明,蓼米打浆后在90℃下浸提5 min,所得蓼米浆感观品质最佳;优化的蓼米保健饮料配方中各成分的质量分数分别为蓼米浆8.00%、羧甲基纤维素钠0.12%、果葡糖浆10.00%、柠檬酸0.12%。所得蓼米保健饮料色泽淡黄,清香浓郁,清爽可口,具有较好的市场开发前景。
Root of Polygonum hydropiper was squeezed and the juice was lixiviated and applied for preparation of polygonum health beverage with good taste and nutrition. The effects of lixiviation temperature and time on sensory quality of polygonum juice were studied by single-factor test. Furthermore, orthogonal experiment was applied to optimize the formula of polygomum health beverage. The results showed being heating at 90 ℃ for 5 min, the sensory quality of polygomum juice was the best. The mass fraction of the components in the optimum formula of polygonum health beverage was polygonum juice, 8.00%; CMC-Na, 0.12%; fructose syrup, 10.00%; citric acid, 0.12%, respectively. The obtained polygonum health beverage was with yellowish color, rich fragrance, fresh and delicious taste, thus had good market development prospects.
出处
《湖北农业科学》
北大核心
2013年第13期3117-3119,共3页
Hubei Agricultural Sciences
基金
湖南省教育厅自然科学研究项目﹙08D126﹚
关键词
蓼米
浸提
保健饮料
配方
root of Polygonum hydropiper
lixiviation
health beverage
formula
