何首乌桃枣复合保健果汁的研制

Research on the Compound Functional Juice of Peach Jujube and Multiflorum

现今何首乌的功能因子逐渐应用于食品方面,但大多集中在酿造方面,将何首乌的功能因子加入到桃、枣复合汁中,并研究枣汁浸提工艺,何首乌的索氏回流提取工艺以及各原料最佳配比,为何首乌在保健饮料中的开发提供良好的理论基础。采用感官评定,单因素试验和正交试验法对桃、枣,何首乌功能性饮料的工艺和配方进行研究。何首乌桃枣复合保健果汁的最佳配方为桃汁∶枣汁∶何首乌提取液为160∶50∶1。该产品为黄色、澄清液体,可溶性固形物为6.50%,pH5.03,总酸为0.169 5 mol/L,总糖为0.049 86 g/L。

Nowadays multiflorum＇s functional factors are increasingly used in foodstuff,but most of them concentrated in the brewing.In this research,we puts the functional factors of multiflorum into the compound juice of peach and jujube,and study the extraction Process of jujube juice,the Soxhlet extraction process of multiflorum,as well as the best ratio of raw materials.This research will provide a good theoretical basis for the depth of the development characteristics of Tai-mountain plant resources.The present study adopt sensory evaluation,single-factor experiments and orthogonal test method,and the process and formula of the compound functional juice of multiforum peach and jujube were studied.Its best recipe for peach juice∶jujube juice∶extract of polygonum multiflorum is 160∶50∶1.The product is yellow,clear liquid,with soluble solids content of 6.50 %,and pH5.03.Its total acid is 0.169 5 mol / L and its total sugar is 0.049 86 g / L.