芦笋皮风味饮料的研制

Preparation of a Soft Drink from Asparagus Skin

为了减少芦笋皮造成的环境污染,应加强对芦笋皮的利用。本文采用正交试验分析了芦笋皮功能饮料加工过程中黄酮类化合物提取的最佳条件(料液比、浸提温度和浸提时间)和饮料调制的最佳配比(汁水比、白砂糖和柠檬酸添加量)。结果表明:芦笋皮中黄酮类化合物提取的最佳条件是:料液比为1∶80,浸提温度为100℃,浸提时间为60 min;芦笋皮风味饮料最佳配比是:汁水比为1∶0.5,白砂糖和柠檬酸添加量分别为14%和0.04%,最后再经过装瓶、排气、杀菌、冷却即成色香味俱佳的芦笋皮风味饮料成品。

In order to reduce the environmental pollution which the asparagus skin creates,an orthogonal experiment was applied to study the optimum extracting conditions(temperature,time,ratio of asparagus skin to water) and the drink modulation best allocated proportion(ratio of asparagus skin tea to water,content of sugar and the citric acid) during the process of asparagus function beverage.The result indicated that temperature,solid-liquid ratio and time significantly affect the extraction percent of the flavonoids.The optimum solid-liquid ratio is 1∶80,temperature is 100℃ and the extraction time is 60 minutes.The asparagus skin drink best allocated proportion is that the juice ratio is 1∶0.5,the sugar is 14%and the citric acid is 0.04%.In this condition,the drink is good flavor and rich nutrition after filling,exhaust,sterilization and cooling.