玉米须陈皮复合保健饮料的研制

Development of the Compound Health Drink of Corn Silk and Dried Orange Peel

[目的]以玉米须、陈皮为主要原料,开发研制具有营养保健作用的复合保健饮品。[方法]选用玉米须汁、陈皮汁、白砂糖、柠檬酸作为试验因子,采用L9(34)正交试验的方法进行试验,根据饮品的色泽、香气、滋味和组织状态进行评分,分析得出最佳的原料配比。[结果]试验得出,玉米须陈皮复合保健饮料的最佳配方为:玉米须汁75%,陈皮汁75%,白砂糖14%,柠檬酸0.18%,甜橙香精0.1%。4个因子对产品感官评价的影响程度大小依次为:陈皮汁>白砂糖>柠檬酸>玉米须汁。随着陈皮汁加入量的增加,产品感官色泽有较明显的上升趋势,同时香气更加浓郁;白砂糖加入量的增加,柠檬酸与白砂糖形成一定的糖酸比,对产品的口味有较明显的改善;玉米须风味柔和,对产品风味无明显影响。[结论]玉米须陈皮复合保健饮料口味独特,清爽可口,又富有营养价值和保健功效,具有一定的市场前景和开发价值。

[ Objective ] To develop a new compound health drink with corn silk and dried orange peel. [ Method ] With the experimental fac- tors of corn silk juice, dried orange peel juice, white sugar and citric acid, a L9 （34 ） orthogonal experiment was conducted, the color, aroma, taste and appearance of the beverage were graded to conclude the optimal ratio of materials. [ Result] The best formula of corn silk and dried orange peel compound beverage was： 75% corn silk juice, 75% dried orange peel juice, 14% white sugar, 0.18% citric acid and 0.1% or- ange flavor. The influential degree of the four factors on the sensory evaluation of products decreased in the order of dried orange peel juice 〉 white sugar 〉 citric acid 〉 corn silk juice. With the increasing addition of dried orange peel juice, the color of products became brighter, and the aroma became strong; with the increasing addition of white sugar, the appropriate ratio of sugar-acid greatly improved the taste and products, the palate of coin silk was soft without producing significant impact on the flavor of products. [ Conclusion] The compound beverage developed by corn silk and dried orange peel has special flavor and taste with high nutritional value and good healthcare functions, thus it has great market prospect and development value.