摘要
以箬竹叶为原料,采用乙醇与超声波提取相结合的方法提取有效成分黄酮,并采用单因素试验及正交试验对箬竹叶功能饮料的配方进行了研究。结果表明,黄酮提取的最佳工艺条件为:箬竹叶粉粒度40目,乙醇体积分数80%,料液比1︰40(g/mL),在100 W超声波条件下浸提55 min,提取温度55℃,重复次数4次。功能饮料最佳配方:黄酮0.15%,蜂蜜6%,白砂糖6%,柠檬酸0.06%。该饮料为黄色、澄清液体,酸甜可口,风味柔和,无杂质。
Taking leaves oflndocalamus as raw material, flavones as effective components was extracted using ethanol and ultrasonic extraction, and the formula oflndocalamus leaves functionality beverage was studied. The result showed that the optimum extraction condition was as follows： the size oflndocalamus leaves power of 40 mesh, ethanol concentration of 80%, the ratio of solid and liquid of 1 ： 40 （g/mL）, at 100 W ultrasonic waves, extraction time of 55 min, extraction temperature of 55 ℃ and times to repeat of 4. Optimum formula of functional beverage was that flavone 0.15%, sugar 6%, honey 6%, citric acid 0.06%. The beverage is yellow and clear, sweet and sour, gentle flavor, impurity.
出处
《食品工业》
北大核心
2014年第3期122-125,共4页
The Food Industry
关键词
箬竹叶
黄酮
功能饮料
单因素试验
正交试验
Indocalamus leaves
flavones
functionality beverage
single factor experiment
orthogonal design experiment
