茯苓山药枸杞固体饮料的制备

Study on processing technology of Poria cocos yam wolfberry solid beverage

采用茯苓、山药、枸杞子、黄精、玉竹、人参等为原料,研究与开发一款具有滋阴补肾、缓解体力疲劳功能的植物固体饮料。采用单因素试验与正交试验方法对浓缩液的喷雾干燥工艺进行优化,获得最佳喷雾干燥工艺参数;采用感官评价法选择适宜的甜味剂与酸味剂来确定茯苓山药枸杞固体饮料的最适食用口感。结果表明,喷雾干燥最佳工艺条件为进风温度170℃、恒流泵流速45 r/min、雾化器转速21000 r/min、助干剂麦芽糊精含量15%,具有较好的集粉率。优选制粒方法为干法制粒,按照最佳配方比例喷干粉:麦芽糊精:甜菊糖苷:维生素C为1∶1∶0.02∶0.045进行制备,所获得的茯苓山药枸杞固体饮料具有酸甜可口、香气浓郁协调一致等优点,不添加防腐剂与色素,健康安全,携带与饮用方便,易被大多数人所接受。

Poria cocos,yam,wolfberry,Polygonatum sibiricum,Polygonatum odoratum and ginseng were used as raw materials to prepare a plant solid beverage with functions of nourishing Yin and kidney and relieving physical fatigue.The water extraction and concentration of these raw materials were carried out.Single-factor experiment and orthogonal test were used to optimize the spray drying process of the concentrated solution,and the best spray drying parameters were obtained.The granulation process was optimized by adding different excipients,and the best sweetener and sour taste agent were selected by sensory evaluation to determine the optimum taste of the Poria cocos yam wolfberry solid beverage.The results showed that the best technological conditions were 170℃inlet air temperature for spray drying,constant flow pump 45 r/min,atomizer speed 21000 r/min,drying agent maltodextrin content 15%,and good powder collection rate.The dry granulation was the best granulation method which with the optimal proportion of dry powder:maltodextrin:stevioside:vitamin C equal to 1∶1∶0.02∶0.045.The prepared Poria cocos yam wolfberry solid beverage had a good sour and sweet taste without preservatives and pigments.It is healthy and safe,easy to carry and drink,and can be easily accepted by most people.