蒲公英、绿豆皮保健饮料的工艺研究

Development of a Healthy Beverage Made from Taraxacum mongolicum and Mung Bean Coat

以蒲公英、绿豆皮为主要原料研制保健饮料。通过正交试验确定蒲公英及绿豆皮中有效成分的提取条件及饮料生产的最佳工艺。实验结果表明,蒲公英等采用水提法,最佳提取条件:浸提温度为80℃,料液比1∶20(g/mL),浸提时间为30 min;将浸提液进行科学调配得蒲公英、绿豆皮保健饮料,最优配方:蒲公英提取液25%、绿豆皮提取液20%、白砂糖14%、柠檬酸0.1%。该保健饮料生产工艺简单、可行,为蒲公英和绿豆皮资源的有效利用提供了参考。

The health beverage was developed by using Taraxacum mongolicum and mung bean coat as main raw material.The orthogonal experiment was conducted to decide extraction condition of the effective ingredients of Taraxacum mongolicum and mung bean coat,and the optimum extraction process of producing health beverage.The optimum processes obtained are as follows： using aqueous extract to extract Taraxacum mongolicum and mung bean coat,extracting temperature 80 ℃,extraction duration 30 min,ratio of solid to liquid 1∶20（g/mL）;The healthy beverage was prepared for these obtained extracts through scientific blending.The best prescription is 25 % extract of Taraxacum mongolicum,20 % extract of mung bean coat,14 % sugar and 0.1 % lemon citrate acid.This process of producing health beverage was simple and efficient,which offered basis for the effective use of Taraxacum mongolicum and mung bean coat.