摘要
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.
作者
宋巧
童红梅
尚萌萌
赵瓒
翟瑞英
史钰
SONG Qiao;TONG Hongmei;SHANG Mengmeng;ZHAO Zan;ZHAI Ruiying;SHI Yu(Gansu Medical College,Pingliang 744000)
出处
《食品工业》
CAS
2022年第7期70-72,共3页
The Food Industry
基金
甘肃省自然基金资助(甜菊糖苷对T2MD大鼠降血糖作用与机制研究20JR5RA170)
甘肃省青年科技基金计划(甜叶菊益生菌发酵型功能饮料研制及残渣生产发酵饲料研究20JR10RA336)
甘肃省医学院青年基金(甜叶菊糖苷酶的分离纯化及酶学特性的研究GYSF2021-02)
平凉市科技局重点研发计划(陇东地区甜叶菊产业化试验引种技术研究PLKJJH2021003)。
关键词
甜叶菊
功能饮料
工艺研究
质量评价
stevia
energy drinks
process research
quality evaluation