猕猴桃薏米保健饮品的研制

Study on Health Beverage of Kiwi Fruit and Coix Seed

[目的]以猕猴桃和薏米为主要原料开发研制一种新型保健饮料。[方法]以蔗糖含量、pH、薏米汁:猕猴桃汁的比例为3个因素,按L9(33)设计正交试验,以感官评分法为指标,确定最佳配方,并对饮料的可溶性固形物、还原糖、金属元素含量等指标进行测定。[结果]确定薏米汁与猕猴桃汁最佳配比组合为的比例为1:1、pH为3.5、蔗糖为15%为最佳工艺,该工艺下制得的猕猴桃薏米保健饮料可溶性固形物含量为11.0%,还原糖含量为59.4 mg/ml,所测金属元素含量分别为Mg:0.46 mg/L,Cu:0.33 mg/L,Ca:6.47 mg/L,K:1.58mg/L。[结论]研究制得的猕猴桃薏米饮料营养丰富,生产工艺简便,为猕猴桃、薏米的开发利用拓宽了新的方向。

[Objective] With kiwi fruit and coix seed as main material to develop a new type health beverage.[Method] The orthogonal test was designed according to three factors of cane sugar content,pH,ratio of kiwi fruit and coix seed.With sensory evaluation method as index,the optimum formula was determined.The indexes of soluble solids,sugar content,metal elements content in beverage were determined.[Result] The optimum proportion between kiwi fruit and coix seed was 1∶1,pH 3.5,cane sugar 15%.Under the above conditions,soluble solids content was 11.0%,reducing sugar was 59.4 mg/ml,Mg 0.46 mg/L,Cu 0.33 mg/L,Ca 6.47 mg/L,K 1.58 mg/L.[Conclusion] The obtained kiwi fruit and coix seed beverage has abundant nutrients,the production technique was simple,which extend a new direction for utilization and development for kiwi fruit and coix seed.