摘要
为了充分提取玫瑰花中的黄酮和多酚,以此为指标,通过浸提前冷冻处理和超声波辅助浸提对玫瑰花的浸提工艺进行完善。结果表明:浸提前冷冻处理30 min,40℃超声波提取30min,再热水浸提,玫瑰花黄酮和多酚含量最高;以玫瑰花浸提液、玫瑰蒸馏液、纯净水为原料进行调配,采用单因素试验、D-最优混料试验得出玫瑰花口服液的最佳配方为:玫瑰浸提液43.1%,蒸馏冷凝液26.9%,纯净水30%,β-环状糊精0.15%,柠檬酸0.12%和0.04 g/mL苹果汁,产品感官品质最优。
In order to fully extract flavonoids and polyphenols in roses, using these as indicators, through immersion freezing treatment and ultrasonic assisted extraction in advance to carry on the consummation to the leaching process of roses. The results show that the leaching ahead of frozen processing 30 min, 40 ℃, ultrasonic extraction for 30 min, then through hot water extraction, the flavonoids and polyphenols content in the rose extraction are the highest; the D-optimal mixture experiments, orthogonal experiment was employed to optimize the formula and technology of functional oral liquid. The optimized formula of oral liquid were designed as follows: clarified filtrate 43.1%, condensed water 26.9%, purified water 30%, β-cyclodextrin 0.15%, citric acid 0.12%, concentrated apple juice 0.04 g/mL.
出处
《食品科技》
CAS
北大核心
2014年第4期84-88,共5页
Food Science and Technology