荷叶功能性饮料的制备与营养组分评价

Preparation and Nutritional Evaluation of Functional Lotus-Leave Drink

以荷叶为主要原料,采用酶解工艺制备功能性荷叶饮料,研究热烫、酶解、脱苦涩处理以及辅助原料对饮料品质的影响。结果表明,5.0 g/L柠檬酸和10.0 g/L抗坏血酸的共混物为优选热烫液,热烫温度对提取液品质的影响大于热烫时间,纤维素酶和果胶酶两种共混酶的酶解效果比单用好,酶解温度50℃、pH值为4.0时,荷叶提取液主要有效成分的浸出率达到最大值,脱苦剂β-CD的用量为3.0 g/L时,提取液无明显苦涩味,优化因素及位级制得的产品,酸甜适宜、清凉可口且微带荷叶的特殊味道,其可溶性固形物为55.72 g/L、生物碱3.1 g/L、类黄酮2.0 g/L、还原糖1.58 g/L。

The functional drink was prepared by enzymolysis process with lotus leaves as main raw material.The effects of hot solutions,enzymes,bitter-removing and assistant raw materials on the quality of drinks were researched.The mixtures of 5.0 g/L citric acid and 10.0 g/L ascorbic acid are the optimizing hot solution.The effect of temperature on the quality of extracts is more than time,and the effect of mixture of cellulose enzyme and pectinase enzyme is better than one of them.The best values of main components extracted from lotus leaves can be achieved when the hydrolysis temperature is 50 ℃ and pH value is 4.0.The excellent dosage of β-CD as bitter-removing agent is 3.0 g/L.The optimizing product,a homogeneous liquid with little bitter taste of lotus leaves,the taste of appropriate sweet and sour,cool and delicious,contains 55.72 g/L soluble solids,3.1 g/L alkaloids,2.0 g/L flavonoids,and 1.58 g/L reducing sugar.