摘要
探索人参花蕾采收、处理、储藏、提取液制备条件并以人参花蕾为原料研制碳酸饮料。通过色谱分析确定人参花蕾提取液制备条件为:乙醇浓度65%,浸泡时间2h;通过正交试验确定了影响口感和风味主要因素的最佳配方为:蜂蜜2%,可乐型香精0.08%,乙基麦芽酚12%。结果表明:对于人参花蕾的微苦的口味和独特的气味及营养价值得到保持和改良。所制饮料风味独特、口感甜润爽快且营养丰富。
Carbonated drinks was triturated based on ginseng buds by seeking after its the harvesting, processing, storing and preparation conditions of extracting solution. By analyzing chromatogram, the preparation conditions of extracting solution of ginseng buds were determined： alcohol consistency 65 %, immerse time 2 h; the best formulation of main factor and that influence taste and flavor have been found out through orthogonal experiment： honey 2 %, Cola type flavor 0.08 %, Ethyl mahol 12 %. The result shows： the slight bitterness of ginseng buds have been improved and its the unique smell and healthy value have been maintained. This drink has peculiar flavor, sweet refreshing taste and rich nutrition.
出处
《食品研究与开发》
CAS
北大核心
2009年第12期79-81,共3页
Food Research and Development
关键词
人参花蕾
碳酸饮料
正交试验
ginseng bud
carbonated drinks
orthogonal experiment
