一种菊花蜂蜜饮料的研制及其防腐剂的使用研究

Preparation of a Chrysanthemum-Honey Beverage Containing Antiseptics

研究了以菊花、蜂蜜为主要原料的清凉饮料,其配方为:菊花提取液(用100倍质量的水浸提)50%、蜂蜜1.5%,白砂糖6%(糖度约6.5±0.2°Bx),并加入0.03%异抗坏血酸钠、0.02%β-环状糊精和0.03%三聚磷酸钠,加水至100%。防腐剂:从节约成本及添加剂最佳使用效果考滤,Nisin加入量为0.005%最合适,既能将腐败率控制在0.02%这个安全限值内,又能使成本降到最少。

A new health drink was prepared using chrysanthemum pear and honey as main materials. Chrysanthemum pear extract was obtained by water extraction with water-material ratio of 80：1. The orthogonal experiment showed that the best formula of the drink was as follows： 8% of sweeteners （containing 21% honey, 44% high fructose syrup and 35% granulated sugar） with sugar content of 6.5±0.2 °Bx, 50% of chrysanthemum pear extract, 0.03% Vc-Na, 0.02% β-cyclodextrin, 0.03% sodiumtripolyphosphate and water. Nisin was chosen as the antiseptics for this beverage due to its low cost and high antiseptic effect.The best dosage of nisin was found as 0.005%, with which the rate of corruption of the product was lower than 0.003%.