松针饮料的研制

Study on the Development of Pine Needle Beverage

以马尾松为原料研制松针饮料,经过试验得出饮料研制的适宜工艺。以黄酮提取量为指标测定最佳浸提工艺,结果为浸提温度90℃、浸提时间120mim、料液比1∶24。选用壳聚糖做澄清剂,测其透光率确定最佳澄清工艺,结果为壳聚糖添加量为0.2g/L、澄清处理温度40℃、澄清时间50min。澄清液经精滤调配杀菌成成品,成品经感官评价得最佳配方,结果为松针汁加入量为70%,然后以调过的松针汁为100%,加糖量为10%,加柠檬酸量为0.1%。

Masson pine as raw material,appropriate technology of pine needle beverage were obtained.Flavonoids as index,the best extraction process was obtained,which were extraction temperature 90℃,extraction time 120 min,ratio of material to liquid 1∶24.Chitosan used as clarifying agent,we determined the optimum light transmittance measured clarification process,which were chitosan dosage 0.2g/L,the treatment temperature 40℃,clarify time 50min.The fine filter sterilized supernatant deployment into finished products,finished products obtained the best formula through sensory evaluation.The result was the amount of pine needle juice 70％,and then to the pine needle juice 100％,sugar 10％,citric acid 0.1％.