药食两用植物饮料开发及工艺优化

Research on Manufacture Technics and Optimization of Medicine and Food Dual Purposeplant Beverage

本实验选用以仙草、枸杞、黄精、鸡蛋花、菊花、生姜和甘草等植物经提取后制成的浓缩液为原料,添加蔗糖等辅料。设计以pH、β-环糊精添加量、浓缩液添加量和糖含量为四因素三水平正交表以确定饮料的最佳配方。对样品进行喜好程度的排序,以确定最佳配方。植物饮料的最佳配比为pH6.0,浓缩液含量0.6%,β-环糊精含量0.02%,糖含量3.5%。同时,利用DPPH自由基清除实验、ORAC法和Fe^(3+)还原能力实验考察植物饮料的抗氧化性。

Concentrated juice used in the experiment to immortality, medlar, polygonatum, egg flower, chrysanthemum, licorice, ginger plant made a certain concentration of extracted as raw material, add sugar and other accessories。factors orthogonal test of sugar pH, beta cyclodextrin addition, concentrated liquid content, sugar content, in order to determine the optimal formula of the beverage with four factors and three levels orthogonal. The development of plant beverage showed good antioxidant activity.