黄芪复合功能饮料的研制

Processing Technology of Radix Astragali Compound Functional Beverage

以黄芪、金丝小枣、刺五加果、北五味子、甘草、生姜、薄荷7种中草药为原料研制一种黄芪复合功能饮料。采用混料设计方案和模糊数学综合评判的方法,确定复合饮料原汁的最佳配比,然后应用正交试验设计方案确定出复合饮料的最佳口感配方。结果表明,黄芪复合功能饮料的最佳配方为:黄芪浸提液20%,金丝小枣浸提液27%,刺五加浸提液38.3%,生姜浸提液3.8%,甘草浸提液4%,北五味子浸提液2%,薄荷浸提液5%,蔗糖8.75%,柠檬酸0.125%,苹果酸0.075%。

Radix astragali compound functional beverage was studied with radix astragali, golden-silk jujube, .4canthopanax senticosus fruit, Fructus Schisandrae chinensis, Glycyrrhiza, peppermint, ginger as the raw materials. Mixture-D-optimal design and fuzzy mathematical comprehensive evaluation were applied together to optimize each component of the compound beverage. The prescription of flavor was determined by an orthogonal test design. The experimental results indicated that the best formula of the Radix Astragali compound functional beverage is as follows： Radix Astragali extract 20%, jujube extract 27%, Acanthopanax fi＇uit extract 38.3%, ginger extract 3.8%, licorice extract 4%, Schisandra chinensis extract 2%, peppermint extract 5%, 8.75% of sucrose, 0.125% of citric acid, 0.075% ofmalic acid.