菊芋菊糖、山楂、菊花复合饮料的研制

Preparation of A Compound Beverage with Inulin of Jerusalem Artichok,Hawthorn and Chrysanthemum

采用热水浸提法对菊糖进行提取,通过正交试验确定了提取菊糖的最佳条件为:料水比1∶25(g/g),温度90℃,提取时间60 min,菊糖提取率为79.98%。以菊芋菊糖、山楂、菊花为主要原料,添加白砂糖、蜂蜜等辅料。针对其关键技术进行了探讨,采用单因素和正交试验设计,以产品感官评价为指标,确定菊芋菊糖、山楂、菊花复合饮料的最佳工艺配方。结果表明:山楂和菊花提取液比为2∶3(m L/m L)、菊芋菊糖2%、白砂糖4%、蜂蜜3%、最佳稳定剂为0.05%海藻酸钠和0.1%CMC-Na。该复合饮料具有营养、保健的功能,色泽、香味、口感俱佳。

The hot water was used to extract inulin. Through orthogonal test the optimal conditions of extract inulin were：the ratio of sample to water was 1 ∶ 25（g/g）,temperature 90 ℃,time 60 min. Under these conditions,the extract ratio was 79.98 %. Inulin of jerusalem artichoke,hawthorn and chrysanthemum were used as the main materials,added white granulate sugar,honey and other accessories. A discussion was carried out on the key technologies,through single factor and orthogonal experimental design,the sensory score was investigated an indicator to determine the optimum formula of the compound beverage. The results showed that the mixing proportion of hawthorn extract and chrysanthemum extract was 2 ∶ 3（m L/m L）,inulin 2 %,white granulate sugar4 %,honey 3 %,the best stabilizer was sodium alginate 0.05 % and CMC-Na 0.1 %. The compound beverage is nutritions and good for health,can be developed with good color, flavor and taste.