刺玫果总黄酮饮料加工工艺研究

STUDY ON PROCESSING TECHNOLOGY OF BEVRAGE CONTAINING TOTAL FLAVONOIDS OF ROSA DAVURICA PALL. FRUITS

以总黄酮得率为考察指标,通过单因素和正交试验确定了刺玫果总黄酮的最佳水提工艺条件:料液比为1∶23(M/V),提取3次,每次3.5 h,在该条件下刺玫果总黄酮得率为17.51 mg/g.以刺玫果总黄酮水提液为主要原料,通过单因素和正交试验确定了甜味剂和酸味剂的种类及加入量、麦芽糖糊精的加入量.结果表明,最佳工艺配方为:每100 mL饮料中加入刺玫果总黄酮水提液80 mL,复合甜味剂三氯蔗糖-安赛蜜-蔗糖(1∶1.25∶500)4.5 g,酸味剂柠檬酸0.13 g,苦味掩盖剂麦芽糖糊精0.18 g,平均感官评分为9.12.

Selecting the total flavonoid yield as index ,we determined the optimum water extraction conditions of total flavonoids from Rosa davurica Pall. fruits through single factor and orthogonal experiments. The optimum extraction conditions were as follows： material-to-liquid ratio 1：23 （M/V）, extraction three times and each 3.5 hours;under the optimum conditions,the total flavonoid yield was 17.51 mg/g. Selecting the aqueous extraction solution of total flavonoids from Rosa davurica Pall. fruits as main material,we prepared a beverage,and determined the type and amount of sweeteners and sour agents as well as the amount of maltodextrin through single factor and orthogonal experiments. The results showed that the optimum formulation was as follows, calculated by 100 mL beverage,total flavonoid aqueous extraction solution 80 mL,compound sweetener （sucralose：acesulfame：sucrose=l：1.25：500） 4.5 g,citric acid （sour agent） 0.13 g,and maltodextrin （bitter taste mask） 0.18 g;and the average sensory score of the beverage prepared according to the optimum formulation was 9.12.