马齿苋低糖抗氧化饮料的研制

Development of Low-sugar and Antioxidant Beverage with Purslane Portulaca oleracea L.

为探讨红色低糖马齿苋抗氧化饮料的制备工艺,分别以浸提液色泽、浸提液抗氧化活性、饮料喜好度为指标,对马齿苋饮料制作过程中的马齿苋干制前微波处理、干马齿苋浸提、饮料调配的3个关键步骤进行研究,结果表明:微波处理是马齿苋饮料护色的关键技术,其优化参数为装载量30g、时间2.5min、功率700W;经正交试验优化,马齿苋浸提最优工艺参数为料液比1∶50 (g·mL-1)、浸提时间2.5h、浸提温度80℃;喜好度最高的配方为柠檬酸1.0g·kg-1、蔗糖30g·kg-1、甜菊糖0.3g·kg-1。试验制得色泽和风味俱佳的低糖马齿苋功能性饮料。

The development of low-sugar and antioxidant beverage of purslane with red color was explored in this study.Taking the color of the extract,the antioxidant activity of the extract and the preference of the beverage as the indicators,three key steps in the beverage preparation process was studied respectively,including the microwave treatment to purslane before drying,dry purslane extraction and beverage blending.The results show that:microwave treatment was the key process for color protection of purslane beverages.The optimized parameters were loading capacity 30 g,time 2.5min,power 700 W.Orthogonal optimization of the optimal process parameters of purslane extraction were the ratio of material to liquid 1∶50(g·mL-1),extraction time 2.5h,extraction temperature 80℃.The formula with the highest preference was citric acid 1.0g·kg-1,sucrose 30g·kg-1 and stevia 0.3g·kg-1.A low-sugar purslane functional drink with excellent color and flavor was made.