青梅春砂仁复合保健饮料的研制

Development Compound Functional Beverage of Green Plum and Amomum villosum Lour.

以青梅、春砂仁、甘草和山楂为主要原料,添加适量辅料,探究复合保健饮料工艺。以感官评价为评价指标,应用正交试验设计优化工艺,并测定其总黄酮、总酚和VC含量,进行营养价值评价。结果表明,该复合饮料的优化工艺配方为青梅汁35%、春砂仁3%、甘草4%、糖浓度12%,饮料的口感风味最佳,并且总黄酮、总酚和VC含量分别为0.269、1.550、0.027mg/mL。这种复合饮料具有养胃健脾、温肺养肾护肝等保健作用,是一种健康营养的植物性复合保健饮料,该研究为农产品的深加工提供了借鉴。

In this paper, green plum, Amomum villosum Lour., licorice and hawthorn were used as the main raw materials, adding appropriate amount of supplementary materials, to explore the compound functional beverage process. Using the sensory evaluation as the evaluation index, the orthogonal experiment was used to optimize the process, and the nutritional value of beverage was evaluated by determining the contents of total flavonoids, total phenols and vitamin C. The results showed that the optimum conditions of the beverage were as follows:green plum juice 35%, licorice 4%, A.villosum 3%, sugar 12%. The flavor of the beverage was the best,the contents of total flavones, total phenols and V C were 0.269,1.550,0.027 mg/mL,respectively.This compound drink had the advantages of nourishing the stomach and invigorating the spleen and so on.It is a kind of healthy and nutritious compound health-care beverage, which can be used for providing reference for the further processing of agricultural products.