黄豆芽口服液制备工艺

Preparation technology optimizing of soybean sprouts oral liquid

以富含γ-氨基丁酸和黄酮的黄豆芽为原料研制黄豆芽口服液。超声法制备黄豆芽提取液的最佳条件为超声功率540 W,超声温度65℃,超声时间35 min,料液比1∶30(g∶mL)。利用正交试验设计优化口服液感官品质,最优配方为蜂蜜2.5%(质量分数),蔗糖8.0%(质量分数),食盐0.1%(质量分数),黄原胶1.5%(质量分数),在此条件下调配的口服液色泽均匀,呈淡黄色,具有浓厚的豆芽香味,酸甜可口,口感良好,具有较好的稳定性。显示黄豆芽口服液中γ-氨基丁酸含量为0.58 mg/mL,黄酮含量为0.36 mg/mL。

The soybean sprouts oral liquid is prepared by soybean sprouts rich in γ-amino butyric acid and flavone. Soybean sprout extraction process by ultrasonic was optimized through orthogonal tests on the basis of signal factor experiment. The result indicated that the optimal extracting conditions were： ultrasonic power,540 W; ultrasonic temperature,65 ℃; extracting for 35 min,and the ratio of material to liquid 1 ∶ 30. The optimization of oral liquid formula was also carried out by orthogonal tests,and the optimum formula was： honey 2. 5%,saccharose 8. 0%,salt 0. 1% and xanthan gum 1. 5%. Under the above conditions,the oral liquid had a light yellow color,strong sprouts fragrance,delicious taste,good stability,and containing 0. 58 mg/mL γ-amino butyric acid and 0. 36 mg/mL total flavone.