微苦型莲子饮料的开发研究

DEVELOPMENT OF BITTER TYPE DRINK OF LOTUS SEED

研究基于宋代《太平惠民和剂局方》中有关清心莲子饮的记载,选取莲子、百合花、罗汉果、山楂、薄荷、菊花等植物为原材料,利用正交试验和响应曲面法优化得出一种药食同源的莲子微苦型植物饮料配方和生产工艺。得到最佳配方为:莲子4.8 g、牡蛎粉0.45 g、茯苓0.45 g、山楂0.85 g、百合花0.40 g、桔梗0.45 g、罗汉果0.80 g、甘草0.045 g、薄荷0.30 g、菊花0.20 g、白砂糖11 g;最佳加水量为230 m L;最佳工艺为在84.5℃下浸提54 min,过滤,加糖液并定容到450m L。经测定,该饮料p H值和糖度适中,口感舒适。

As people focus on nutritional and functional food, pure natural plant extract drinks are favorite by the consumer. The present study was to investigate the optimal formula of homology of medicine and food of bitter lotus plant beverage and the production process by orthogonal test and response surface method. The study was on the base of the recordation of heart lotus seed in ＂Prescription of peaceful benevolent dispensary＂, and lotus seeds, lily, mangosteen, hawthorn, mint, chrysanthemum and so on were chose as raw materials. The results showed that the best formula was lotus seeds of 4.8 g, oyster shell powder of 0.45 g, poria of 0.45 g, hawthorn of 0.85g , lily of 0.40 g, balloon flower of 0.45 g, fructus momordicae of 0.80 g, liquorice of 0.045 g, mint of 0.30 g, chrysanthemum of 0.20 g and sugar of 11 g. The optimal extraction conditions was as follows： the optimum water content of 230 mL, the extraction time of 54 min, the temperature of 84.5℃. After filtering, liquid glucose was added into the drink and the solution was diluted to 450 mL. The drink was evaluated, and the pH value and saccharinity were appropriately and the taste was savouriness.