一种银耳槐花固体饮料开发及工艺

Development and Technology of Tremella fuciformis and Sophora japonica Solid Beverage

为开发银耳槐花固体饮料,对其相关提取工艺进行了改进。结果表明,槐花的最佳提取工艺条件为,料液比1∶20、提取时间20 min、提取3次;银耳的最佳提取工艺条件为料液比1:20、提取时间90 min、提取4次;提取液采用减压浓缩(50℃~70℃、真空度0.08 MPa),芦丁和粗多糖保有率比常压浓缩方式高,分别为97.48%和94.32%;成品颗粒的临界相对湿度为60%,休止角小于40°;长期和加速试验结果均符合相关国家标准。

A method for preparing Tremella fuciformis and Sophora japonica solid beverage is provided.The results showed that the optimum extraction conditions of S.japonica were the material-liquid ratio was 1∶20,extracted for 20 min and repeated 3 times,and the optimum extraction condition of T.fuciformis were the matreial-liquid radio 1∶20,extracted for 90 min and repeated 4 times.Depressurization concentration(50℃-70℃,degree of vacuum was 0.08 MPa)was the best concentration method of the extraction,and the retention rates of rutin and crude polysaccharide were 97.48%and 94.32%,respectively.The critical relative humidity of particles was 60%,and the angle of repose was less than 40°.The long-term and accelerated tests results revealed that the quality of finished productmeet the relevant national standards.Using this method,whick got a well solid beverage product.