菊杞功能保健饮料工艺

The Technology of Juqi Functional Health Beverage

以甜叶菊为主要原料,加入枸杞、食盐、柠檬酸、蜂蜜,辅料为茉莉花、玫瑰花、金银花等辅料调味,研制出独具风味的菊杞功能保健饮料,以感官评分为指标,通过单因素试验和正交试验对饮料配方进行优化。结果表明,甜叶菊浸提液的优化条件为料液比1︰20 (g/mL)、提取温度80℃、提取时间60 min。最佳饮料主配方为柠檬酸0.4 g、甜叶菊提取液母液50 mL、食盐0.04 g、枸杞提取液4 mL,另加0.25%(体积比)蜂蜜。其他辅料根据个人喜好添加,如茉莉花0.05%、玫瑰花0.04%、山楂0.05%、金银花0.03%等。产品最佳糖酸比为22.34︰1,饮料色泽为琥珀色,酸甜爽口、清香淡雅,且具有一定保健功效。

Using stevia as the main raw material, adding wolfberry, salt, citric acid, honey, auxiliary materials for jasmine,rose and honeysuckle, and other auxiliary materials seasoning, a unique flavor of chrysanthemum berry functional health drink was developed. Using sensory scores as indicators, through single factor test and orthogonal test, the beverage formula was optimized. The results showed that the optimal conditions of stevia extract were solid-liquid ratio 1︰20(g/mL),extraction temperature 80 ℃, and extraction time 60 min. The best main beverage formula was citric acid 0.4 g, stevia extract 50 mL, salt 0.04 g and wolfberry 4 mL, adding 0.25% honey. Other accessories were added according to personal preference,such as jasmine 0.05%, rose 0.04%, hawthorn 0.05%, honeysuckle 0.03%, etc. The best sugar and acid ratio was 22.34︰1.The color of the drink was amber, sweet and sour, and had a certain health care effect.