摘要
以蒲公英、雪梨为主要原料,研制蒲公英雪梨复合保健饮料,并探讨各因素对蒲公英浸提、雪梨汁酶解及饮料调配效果的影响。结果表明,蒲公英的最佳超声浸提条件为超声频率40 kHz,料液比1∶25,提取温度70℃,提取次数2次,提取时间1.5 h;雪梨汁的最佳酶解工艺为酶解时间2.0 h,酶解温度40℃,复合酶添加量0.6%,pH值3.5;饮料最佳调配工艺为雪梨汁添加量20%,冰糖添加量8%,苹果酸添加量0.15%,蒲公英浸提液添加量30%,蜂蜜添加量0.005%,制得的产品风味独特、营养丰富、质量最佳。
Dandelion and snow pear were used as raw materials to study on the processing technique of dandelion and snow pear health beverage. The effects of various factors on the ultrasonic-assisted extraction of dandelion,enzymatic hydrolysis of snow pear juice and the compounding formula of beverage were discussed. The results showed that the optimum processing conditions of ultrasonic-assisted extraction was ultrasonic freguency 40 kHz,dandelion to water ratio 1∶25,temperature 70 ℃,extraction times 2,time 1.5 h;the optimum processing conditions of composite enzymatic hydrolysis was time 2.0 h,temperature 40 ℃,adding amount of enzyme 0.6%,pH 3.5. The best formula compositions of beverage were snow pear juice 20%,rock sugar 8%,malic acid 0.15%,dandelion extracts 30%,honey 0.005%. The product had good sensory quality,unique flavor and rich nutrition.
作者
苏杰
王瑞刚
SU Jie;WANG Ruigang(Vocational and Technical College,Inner Mongolia Agricultural University,Tuyouqi,Inner Mongolia 014109,China;Inner Mongolia Key Laboratory of Plant Stress Physiology and Molecular Biology,Hohhot,Inner Mongolia 010018,China) 026000,China)
出处
《农产品加工》
2019年第8期30-33,37,共5页
Farm Products Processing
基金
内蒙古自治区科技创新团队建设计划项目"内蒙古自治区抗逆植物造传资源利用与分子改良科技创新团队"(201503004)
关键词
蒲公英
雪梨
超声浸提
酶解
保健饮料
dandelion
snow pear
ultrasonic extraction
enzymatic hydrolysis
health beverage
