人参植物饮品的制备工艺与品质

Preparation Technology and Quality of Ginseng Botanical Beverage

采用煎煮提取法,以水为溶剂提取人参、枸杞、黄精,对制备工艺进行优化;对人参提取液采用γ-环状糊精进行包埋;以感官评价为标准,通过单因素试验进行工艺稳定性研究。结果表明,该产品为添加人参枸杞黄精提取物0.6%、白砂糖11%、柠檬酸0.33%、柠檬酸钠0.1%等制成的植物饮料,外观形态、色泽、风味、口感均为最佳,符合GB/T 31326《植物饮料》要求。通过加速稳定性试验表明产品品质稳定,可保存2年。

Ginseng, Lycium barbarum and polygonatum were extracted by decoction and water as solvent. The extraction process was optimized, the ginseng extract was encapsulated with γ-cyclodextrin, and the process stability was studied by single factor experiment based on sensory evaluation. The results showed that the plant beverage made of ginseng and wolfberry extract 0.6%, white sugar 11%, citric acid 0.33% and sodium citrate 0.1% was the best in appearance, color, flavor and taste, and accorded with requirement of GB/T 31326 Plant Beverage. Accelerated stability test showed that the product quality was stable and could be preserved for 2 years.