复方青梅饮料研发工艺及质量研究

Research and Development Technology and Quality of Compound Greengage beverage

目的:优选复方青梅饮料的研发工艺及质量研究,为青果、乌梅等开发成饮料提供基础性依据。方法:以青果、乌梅、橘皮、米、茶叶为主要原料,通过制备、调配、灌装、杀菌等工艺研究复方中药饮料,并选取青果提取液、乌梅提取液、橘皮提取液、米提取液、茶提取液以及糖作为考察因素,通过正交试验对配方进行优选,对添加的稳定剂进行考察;质量检测主要考察饮料的固体含量和保存过程中致病菌产生情况等,并利用高效液相色谱对饮料主要成分进行定性分析。结果:通过正交试验确定了饮料最佳配方为青果提取液24%,乌梅提取液3%,橘皮提取液14%,米提取液8%,茶提取液10%,糖3%,稳定性研究中采用浓度为0.1%的CMC、卡拉胶、海藻酸钠复合添加物,添加量为1%,高温灭菌条件为105℃条件下灭菌8 min。结论:复方青梅饮料制作工艺操作简单,在较低温度下即可提取,酸甜适中,均匀一致,具有青果,乌梅,橘皮的天然风味,可为开发中药保健饮料提供一定的参考。

Objective To optimize the research and development process and quality of compound Greengage beverage,and to provide the basis for the development of green fruit and dark plum beverage.Methods In total,dark plum,orange peel,rice,tea as the main raw material,through the preparation,mixing,filling and sterilization process study of compound Chinese medicine drink,and selected Chinese olive extract,dark plum extract,orange peel extract,rice extract,tea extract and sugar to examine factors,the optimum selection of formula through orthogonal experiment,investigates the stabilizer to add;In the quality test,the solid content of beverage and the production of pathogenic bacteria in the process of preservation were investigated,and the main components of beverage were qualitatively analyzed by HPLC.Results The optimal formula was determined by the orthogonal test as follows Chinese olive extract 24%,dark plum extract 3%,orange peel extract 14%,rice 8% extract,tea extract 10%,sugar 3%,stability study USES the concentration of 0.1% CMC,carrageenan,sodium alginate composite additives and adding amount was 1%,under the condition of high temperature sterilization conditions of 105 ℃,8 min sterilization.Conclusion The preparation process of compound Greengage beverage is simple,it can be extracted at low temperature,with moderate sour and sweet,uniform and uniform,and has the natural flavor of Holly,dark plum and orange peel,which can provide certain reference value for the development of traditional Chinese medicine health beverage.