摘要
探讨解酒酸乳饮料的生产工艺,并验证其解酒功效。以酸乳、葛根、葛花、枳椇子、蜂蜜和砂糖为主要原料,通过正交试验和稳定性试验研究了解酒酸乳饮料的生产工艺,并以动物试验证实了产品的解酒功效。结果表明,解酒酸乳饮料最佳配方:酸奶500 g,中药浸汁150 g,砂糖50 g,蜂蜜130 g,复合稳定剂2 g,其余为水。动物试验结果表明,该产品解酒功效极显著(p<0.01),醉酒小鼠经解酒酸乳饮料灌胃后的醒酒时间平均为(43.22±3.31)min,但产品抑酒效果不佳,在饮酒前灌服醉酒小鼠平均醒酒时间为(482.83±10.47)min。
To develop the process of dealcohol yogurt beverage and verify its ruction. The production of dealcohol yogurt beverage, composed of yogurt, Puemria lobata and its flower, Hovenia dulcis, honey and sugar, was investigated in this paper by the orthogonal experiment and stability test. Animal tests proved the dealcohol function of this product. The results indicated that the best formula was 500 g yogurt, 150 g herb juice, 130 g honey, 50 g sugar and 2 g multi-stabilizer in 1 000 g product. Animal tests implied that the dealcohol effect of this beverage was extremely significant （p〈0.01）, and the average recovery time of drunken mice was （43.22±3.31） min. However the antialcohol effect of this product was less than its dealcohol effect. The average recovery time of drunken mice was （482.83±10.47） min when mice were filled to stomach with this beverage before drinking.
出处
《中国乳品工业》
CAS
北大核心
2010年第1期26-28,共3页
China Dairy Industry
基金
黑龙江省教育厅科学技术研究项目(11531027)
黑龙江省实验教学示范中心开放实验室项目资助
关键词
解酒酸乳饮料
生产
功效
dealcohol yogurt beverage
production
function
