摘要
以大枣、甘草、生姜为原料,研制一种复合饮料.利用单因素分析和正交试验,以感官评分和可溶性固形物含量为评价指标,研制枣姜甘草复合饮料的最优配方.研究表明,枣姜甘草复合饮料的最佳配方为:大枣汁54%、生姜汁14%、甘草汁5%,柠檬酸0.025 g.所得复合饮料感官评分为82.67,总糖含量为1.744 g/100g,总酸度为0.533 g/kg,可溶性固形物含量为11.50%, DPPH自由基清除率为77.08%,羟自由基清除率为24.20%,制备得到的产品具有良好的抗氧化能力.
A compound beverage was developed with Ziziphus jujuba Mill.,Glycyrrhiza uralensis Fisch and Zingiber officinale Roscoeas raw materials.Using single factor analysis and orthogonal test,taking sensory score and soluble solid content as evaluation indexes,the optimal formula of Ziziphus jujuba Mill.Zingiber officinale Roscoedecoction compound beverage was developed.The results showed that the best formula of Ziziphus jujuba Mill.Zingiber officinale Roscoe decoction compound beverage was:Ziziphus jujuba Mill.extract 54%,Zingiber officinale Roscoe extract 14%,Glycyrrhiza uralensis Fisch extract 5%,citric acid 0.025 g.The sensory score of the compound beverage was 82.67,the total sugar content was 1.744 g/100g,the total acidity was 0.533 g/kg,and the soluble solid content was 11.50%,the prepared product has good antioxidant capacity.
作者
左亚锋
董润泽
王成
代永康
商贤惠
孙慧
徐启兰
吴子怡
汤建
ZUO Yafeng;DONG Runze;WANG Cheng;DAI Yongkang;SHANG Xianhui;SUN Hui;XU Qilan;WU Ziyi;TANG Jian(School of traditional Chinese medicine,Bozhou University,Bozhou 236800,China)
出处
《商丘师范学院学报》
CAS
2024年第6期47-52,共6页
Journal of Shangqiu Normal University
基金
国家级大学生创新创业训练计划项目(202112926013)
安徽高校自然科学研究重点项目(KJ2020A0765、KJ2021A1143、KJ2021A1144)
亳州学院中药学团队(BYZXKTD202004)
亳州学院校级科研项目(BY2017C04)。
关键词
大枣
生姜
甘草
复合饮料
柠檬酸
Ziziphus jujuba Mill.
Zingiber officinale roscoe
Glycyrrhiza uralensis fisch
compound beverage
citric acid