五味子葛根复合饮料的工艺研究

Study on the technology of Schisandra chinensis and Pueraria lobata compound beverage

目的以五味子、葛根、黄芪、山楂为主要原料,制备五味子葛根复合饮料。方法通过单因素试验和正交试验,以葛根素含量作为评价指标,确定五味子葛根复合饮料的最佳水提工艺、纯化工艺,以口感作为评价依据,确定五味子葛根复合饮料的成型工艺。结果五味子葛根符合饮料的最佳工艺参数为料液比1∶10(g/mL),提取时间3 h,提取次数3次,醇沉浓度70%,醇沉时间24h,最终加入0.025%甜菊糖苷,0.02%山梨酸钾。葛根素含量为0.76 g/100 mL。结论该方调配的复合饮料,呈褐色,无杂质,有淡淡的五味子酸味。

Objective To prepare Schisandra chinensis and Pueraria lobata compound beverage with Schisandra chinensis,Pueraria lobata,Astragalus membranaceus and Hawthorn as main raw materials.Methods Through single factor test and orthogonal test,the content of Puerarin was used as the evaluation index to determine the best water extraction process and purification process of Schisandra chinensis and Pueraria lobata compound beverage,and the forming process of Schisandra chinensis and Pueraria lobata compound beverage was determined based on the taste.Results The optimum technological parameters of Schisandra chinensis and Pueraria lobata were as follows:the ratio of material to liquid was 1∶10(g/mL),extraction time was 3 hours,extraction times were 3 times,alcohol precipitation concentration was 70%,alcohol precipitation time was 24 hours,and finally 0.025% stevioside and 0.02% potassium sorbate were added.The content of puerarin is 0.76 g/100 mL.Conclusion The compound beverage prepared by this prescription is brown without impurities and has a slight sour taste of Schisandra chinensis.