牛蒡保健饮料加工研究

Study on the Processing of Burdock Health Beverage

以牛蒡根为原料,最大限度的保留营养成分为目标研制牛蒡保健饮料,并融合超声波、微波、木瓜蛋白酶处理技术,使牛蒡菊糖等保健活性成分最大限度溶出。通过正交试验确定了保健饮料成分的优化配比为牛蒡液40 m L/100 m L饮料,黄原胶0.25%,安赛蜜0.03%,柠檬酸0.10%,得到乳白色、具有牛蒡特有清香气味的饮料,由于饮料中不含有蔗糖,并含有牛蒡菊糖等抗糖尿病的保健成分,适合健康人群及糖尿病人群,具有广阔的市场前景,并且,牛蒡保健饮料的开发生产对地区农业发展和农民增收有非常重要的意义。

The experiments used burdock roots as raw material, aimd for maximize keeping nutrients in burdock health drink, and combining microwave, ultrasonic, papain processing intented to make the active ingredients maximum stripping, such as burdock inulin. The health beverage proportions were optimized by orthogonal：burdock fluid 40 m L/100 m L, xanthan gum 0.25 %, acesulfame 0.03 % and citric acid 0.10 %. The beverage was milk white and with special burdock scent and it contained no sugar, rich in burdock inulin and other anti diabetes care ingredients, suitable for healthy people also suitable for people with diabetes. The beverage had broad market prospects, and the development of burdock health drinks had very important implications for regional agricultural and peasant incomes.