摘要
以蒲公英根为原料,研究开发一款新型的类大麦茶风味蒲公英保健饮料。采用单因素试验确定蒲公英原汁的制备工艺,以白砂糖、柠檬酸、稳定剂等为添加剂进行调配,通过正交试验优化法确定最佳饮料配方;测定蒲公英原汁中的功能成分多糖的含量,并对饮料的品质指标进行评价。结果表明,采用粉碎程度为最粗粉的蒲公英根原料,按料液比1∶30,煎煮1.5h制得蒲公英原汁,此时多糖含量和类大麦茶风味最佳,多糖含量为8.5 mg/100 m L;正交试验优化最佳饮料配方原汁添加量40%,白砂糖添加量8%,柠檬酸添加量0.1%,稳定剂添加量0.1%加水混合,成品汤色棕橙、通透明亮、清香甘甜,富有类大麦茶风味,各项质量指标符合国家标准。
A new kind of barley tea flavoured dandelion beverage was developed with dandelion root as raw material. Single factor experiment was used to determine the preparation process of dandelion juice,and white granulated sugar,citric acid,stabilizer and other additives were added to determine the optimal beverage formula by orthogonal test optimization method. The content of functional component polysaccharide in dandelion juice was determined. The results showed that the raw dandelion juice was prepared by decocting the dandelion root material with the pulverized degree as the coarsest powder for 1.5 h at the ratio of 1∶30 material to liquid. At this time,the polysaccharide content and the flavor of barley tea were the best,and the polysaccharide content was 8.5 mg/100 mL. Orthogonal test was conducted to optimize the optimal beverage formula:40% original juice,8% white granulated sugar,0.1% citric acid,0.1% stabilizer and water mixture. The finished soup was brown and orange in color,transparent and bright,with sweet fragrance and rich flavor of barley tea. All quality indexes met the national standards.
作者
吴海婷
张心媛
崔艳艳
WU Haiting;ZHANG Xinyuan;CUI Yanyan(College of Food Science and Engineering,Tonghua Normal College,Tonghua,Jilin 134000,China)
出处
《农产品加工》
2019年第7期20-23,共4页
Farm Products Processing
关键词
蒲公英根
类大麦茶风味
配方
品质指标
dandelion root
flavor of barley tea
formula
quality indicators
