松针山楂复合保健饮料加工工艺研究

Study on Processing Technology of Compound Heath Beverage of Pine Needles and Hawthorn

以松针和山楂为原料,以黄酮为功能因子,研制松针山楂复合保健饮料。通过单因素实验和正交试验,得出适宜于饮料生产的松针提取工艺为:浸提温度75℃,浸提时间135min,料液比为1∶22g/m L;适宜于饮料生产的山楂提取工艺为:在超声功率350W条件下,浸提温度80℃,浸提时间28min,料液比为1∶30g/m L。饮料的最佳配方为松针提取液和山楂提取液的复合比为1.5∶1,与11%的白砂糖,0.12%的柠檬酸调配。复合稳定剂为0.1%CMC-Na和0.1%海藻酸钠。所得饮料为淡黄色,澄清透明,均匀一致,酸甜可口,具有松针特有的柔和茶涩及山楂果味。黄酮含量为64.59mg/g。

With pine needles and hawthorn as raw materials,flavonoids as the functional factors,compound health beverage of hawthorn and pine needle is developed. By single factor test and orthogonal experiment design,optimal pine needle extraction process for beverage production was as follows： extracting temperature is 75℃;extraction time is 135min;the ratio of material and water is 1∶22g/m L;optimal hawthorn extraction process for beverage production was as follows： under the condition of ultrasonic power of 350 W,extraction temperature is 80℃;extraction time is28mins;the ratio of material and water is 1 ∶30g/ml. The optimal formula of the beverage is that the ratio of pine needle extract and hawthorn extract is 1∶5∶1,with 11% white granulated sugar and 0.12% citric acid. The composite stabilizer is 0.1% CMC-Na and 0.1% sodium alginate. The beverage is light yellow,clear and transparent,uniform,and a fabulous combination of sour and sweet,and has a unique gentle tea astringent taste and hawthorn flavor. The content of flavonoids is 64.59mg/g.