竹叶固体饮料的制作工艺研究

Study on the Processing Technology of the Bamboo-leaf Solid Beverage

以竹叶超微粉为主要原料,黑米、芡实、山药和小黄米为辅料,以感官评分为评价指标,通过单因素试验研究了竹叶超微粉、黑米、芡实、山药、小黄米、白砂糖和柠檬酸的添加范围;在此基础上,通过L9(34)正交实验,研究了原辅料的最佳配方,以开发出一种保健型竹叶固体饮料。结果表明:最佳配方为竹叶超微粉3%,黑米粉1.5%,芡实1.2%,山药1.4%,小黄米1.0%,柠檬酸0.20%、白砂糖4%、麦芽糊精4%;该研究结果可为系列竹叶超微粉的工业化生产提供理论依据。

Taking the bamboo-leaf ultrafine powder as main raw material, black rice, gordon euryale seed, Rhizoma dioscoreae and small yellow rice as the accessories,with sensory score as an evaluation index, the additions of the ultrafine powder of bamboo-leaf, black rice, gordon euryale seed,Rhizoma dioscoreae, small yellow rice, citric acid and white sugar were determined through single factor experiments. On this basis, L9（3^4） orthogonal experiment was used to determine the best recipe. The results showed that the best recipe of bamboo-leaf solid beverage was bamboo-leaf ultrafine 3. 0 %, black rice 1.5% ,gordon euryale seed 1.2% ,Rhizorna dioscoreae 1.4% ,small yellow rice 1. 0% ,citric acid 0. 20% ,white sugar 4G ,maltodextrin 4G. The results of this study provided a theoretical basis for industrial production of a series of bamboo shoot powders.