佛手玫瑰复合发酵型饮料的研制

Development of Fingered Citron and Rose rugosa cv.Plena Composite Fermented Beverage

针对脾胃虚弱、肝气不舒人群,在中医药理论指导下,研制一款具有功能性的复合发酵型饮料;将佛手、重瓣红玫瑰、山楂、茯苓、黄精、大枣、菊花和山药为主要原料相配伍,采用乳酸菌发酵制备复合发酵饮料。以感官评价为主要指标,通过单因素试验和正交试验设计探究其最优配方工艺。经试验得到,复合发酵饮料最佳配方:佛手、重瓣红玫瑰、山楂、茯苓、黄精、大枣、菊花、山药发酵液添加量分别为18.7%,7.8%,5.5%,6.6%,3.3%,6.6%,2.2%和5.5%,加水量24%,佛手提取物1.5%,栀子提取物1.2%,木糖醇9%,低聚果糖6.5%,抗性糊精1.5%。在此工艺下获得的功能性发酵饮料色泽均匀、酸甜爽口,综合感官评分为92分。该组方配伍合理,工艺可操作性强,为开发经中医理论组方后的药食同源复合新型饮料提供参考。

A functional composite fermented beverage was developed under the guidance of traditional Chinese medicine theory for people with weakened spleen and stomach and stagnation of liver.The composite beverage was made by fermentation regime of lactic acid bacteria,in which fingered citron,Rose rugosa cv.Plena,hawthorn,poria,yellow essence,jujube,chrysanthemum and yam were combined as the main raw materials.Sensory evaluation was used as the main index,and the effects of formula and production process on the quality of as-prepared beverage were investigated by single factor test and orthogonal test.The optimum formula was as follows:the addition amounts of fingered citron,Rose rugosa cv.Plena,hawthorn,poria,yellow essence,jujube,chrysanthemum and yam were 18.7%,7.8%,5.5%,6.6%,3.3%,6.6%,2.2%and 5.5%,respectively.The addition amount of water was 24%,bergamot extract was 1.5%,gardenia extract was 1.2%,xylitol was 9%,oligofructose was 6.5%,and resistant dextrin was 1.5%.The obtained product under the optimal conditions presented uniform color,sweet and sour refreshing taste,and a comprehensive sensory scores of 92 points.The compatibility of beverage formula is reasonable,and the process is easy to operate,which provides ideas and theoretical references for the development of a novel compound beverage with medicinal and food sources that has been formulated based on traditional Chinese medicine theory.