富含类黄酮的芦苇风味固体饮料加工工艺研究

Study on the Processing Technology of Reed Flavored Solid Drink Rich in Flavonoids

采用同时蒸馏萃取法提取芦苇叶中的风味物质,结合类黄酮提取工艺及辅料配比,研究富含类黄酮的芦苇风味固体饮料的加工工艺。结果表明,以叶长30 cm的成熟芦苇叶为原料,芦苇叶风味物质提取最佳提取工艺为:温度60℃,乙酸乙酯溶剂40 mL,时间为3 h。类黄酮最佳提取工艺为:水浴温度70℃,时间130 min,料液比为1∶170时,此工艺下类黄酮含量最高,为2.96%。以风味物质提取液与类黄酮提取液按体积比1∶4.25制备得到的芦苇汁为主料,辅料配比为:5%绵白糖,0.10%柠檬酸,0.07%CMC-Na,-20℃对产品预冻6 h后进行真空冷冻干燥24 h,出粉率最高,为1.97%,产品品质最优,感官评价最好。

Simultaneous distillation extraction method was used to extract flavor substances from reed leaves,combined with flavonoid extraction technology and the proportion of auxiliary materials,to study the processing technology of reed flavor solid beverages rich in flavonoids.The results showed that using mature reed leaves with a leaf length of 30 cm as raw materials,the best extraction process for extracting flavors from reed leaves was as follows:temperature 60℃,ethyl acetate solvent 40 mL,and time 3 h.The best extraction process of flavonoids is as follows:water bath temperature is 70℃,time is 130 min,and material-to-liquid ratio is 1:170.This process has the highest flavonoid content,which is 2.96%.Reed juice prepared with flavor extracts and flavonoid extracts at a volume ratio of 1:4.25 as the main material,and the auxiliary material ratio is:5%soft white sugar,0.10%citric acid,0.07%CMC-Na,-20℃the product was pre-frozen for 6 hours and then vacuum freeze-dried for 24 hours.The powder extraction rate was 1.97%,the product quality was the best,and the sensory evaluation was the best.