大枣生姜甘草复合饮料制备及抗氧化研究

The preparation procedure and antioxidant of Ziziphus jujuba Mill.,Zingiber officinale Rosc.and Glycyrrhiza uralensis Fisch.compound beverage

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.