芜菁固体饮料制备工艺优化

Research on the Preparation Process Optimization of Brassica rapa L.Solid Beverage

针对芜菁产品辛辣味严重的问题,以γ-环糊精对芜菁提取物进行包埋,根据Box-Benhnkend的中心组合设计试验原理,以感官评分为响应值,确定其最佳工艺,并通过正交试验优化芜菁固体饮料配方工艺。结果表明:最佳包埋工艺为在55℃下,添加γ-环糊精2 g,包埋4 h。固体饮料最佳配比为芜菁膏粉3.8 g、白砂糖4%、苹果酸0.04%,用200 mL水冲泡。γ-环糊精能够对芜菁提取液中辛辣气味有效包埋,以其为主要原料的芜菁固体饮料,酸甜可口,香味浓郁,可为高原抗缺氧产品研发及芜菁深加工提供参考依据。

To solve the serious problem of spicy taste in turnip products,gamma-cyclodextrin was used to bury turnip extracts.The optimal process was determined according to Box-Benhnkend central combination design experiment principle and sensory score as response value,and optimized by orthogonal test turnip solid beverage formulation technology.The experiments results show that the best embedding process is to addγ-cyclodextrin 2 g at 55℃for 4 h.The optimal ratio of solid beverage is to add the powder of Brassica rapa L.amount of 3.8 g,white granulated sugar amount of 4 percents,DL-Malic acid amount of 0.04 percents,and then 200 mL water is used to brew.In this study,the pungent flavor of Brassica rapa L.extract was embed inγ-cyclodextrin effectively,and the solid beverage had sweet-sour taste and rich flavor.It could provide references for the development of high altitude anti-hypoxia products and the further processing of Brassica rapa L.