荷叶复合固体饮料的工艺
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摘要
以荷叶、魔芋、莲子为主要原料,以山楂、甘草为辅料,开发出一种具有降血脂及养心安神功能的荷叶复合固体饮料。首先,以新鲜荷叶为原料,依次对其进行热水漂烫、热风干燥和超微粉碎等前处理,确定了荷叶的最佳前处理条件。最佳漂烫条件为:在柠檬酸浓度为0.4%的90℃热水中漂烫3 min;最佳干燥温度为70℃;最佳的荷叶超微粉碎时间为10 min。在此基础上,以感官品质为评价指标,依次通过单因素和L9(34)正交试验,优化了原辅料的最佳配比,结果为:荷叶18%、山楂13%、莲子20%、白砂糖18%、甘草8%、魔芋粉23%。
The lotus leaf, konjac and lotus seeds were used as main raw materials, licorice and hawthorn as supplementary material, a kind of lotus leaf compound solid beverage was developed with the functions of depressing blood-fat and tranquilizing mind. Fresh lotus leaves were used as raw materials, and pre-treatment such as hot water blanching, hot air drying and ultrafine pulverization were carried out in order. The optimal pre-treatment conditions of lotus leaves were determined and the optimal conditions as follow: blasting for 3 min in hot water at 90 ℃ with a citric acid concentration of 0.4%. The optimum drying temperature was 70 ℃ and the optimal ultrafine time of lotus leaf powder was 10 min. On this basis, the sensory quality as the evaluation index, the optimal ratio of raw materials and supplementary materials was optimized in turn in single factor tests and a L9(34) orthogonal test. The optimal formula was lotus leaf 18%, hawthorn 13%, lotus seed 20%, white sugar 18%,licorice 8% and konjac powder 23%.
The lotus leaf, konjac and lotus seeds were used as main raw materials, licorice and hawthorn as supplementary material, a kind of lotus leaf compound solid beverage was developed with the functions of depressing blood-fat and tranquilizing mind. Fresh lotus leaves were used as raw materials, and pre-treatment such as hot water blanching, hot air drying and ultrafine pulverization were carried out in order. The optimal pre-treatment conditions of lotus leaves were determined and the optimal conditions as follow: blasting for 3 min in hot water at 90 ℃ with a citric acid concentration of 0.4%. The optimum drying temperature was 70 ℃ and the optimal ultrafine time of lotus leaf powder was 10 min. On this basis, the sensory quality as the evaluation index, the optimal ratio of raw materials and supplementary materials was optimized in turn in single factor tests and a L9(34) orthogonal test. The optimal formula was lotus leaf 18%, hawthorn 13%, lotus seed 20%, white sugar 18%,licorice 8% and konjac powder 23%.
引文
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[3]临潭县志编纂委员会.临潭县志(1991-2006)[M].兰州:甘肃人民出版社出版,2008.
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[10]张慜,陈德慰.绿色蔬菜加工中叶绿素金属离子络合物的研究进展[J].食品与生物技术学报,2001,20(4):440-444.
[11]林丽静,黄晓兵,李状,等.竹笋超微粉复合固体饮料的研究[J].食品研究与开发,2016,37(14):83-85.
[12]UDDIN G,RAUF A,SIDDIQUI B S,et al.Antinociceptive,anti-inflammatory and sedative activities of the extracts and chemical constituents of Diospyros lotus L[J].Phytomedicine,2014,21(7):954-959.
[13]孔瑾.李双银,娄文娟,等.生料法制取山楂发酵果酒及果醋工艺技术研究[J].食品研究与开发,2016,37(17):92-97.
[14]刘楠.莲子饮料稳定性及其加工工艺研究[D].泰安:山东农业大学,2007.
[15]高雪丽,王亚静,陈复生.甘草功能特性研究进展[J].粮食与油脂,2016,29(10):1-4.
[16]熊天昱,孙汉巨,黄梅英,等.益生元型银杏早餐粉的工艺研究[J].农产品加工(学刊),2013,2:34-38.
[2]KANAZAWA A,TESHIMA S I,SAKAMOTO M.Effects of dietary lipids,fatty acids,and phospholipids on growth and survival of prawn(Penaeus japonicus)larvae[J].Aquaculture,1985,50(1):39-49.
[3]临潭县志编纂委员会.临潭县志(1991-2006)[M].兰州:甘肃人民出版社出版,2008.
[4]周令国,祝义伟,蒋文苹,等.酶解化香菇柄超微粉物化性能研究[J].食品研究与开发,2016,37(8):25-28.
[5]孙敏.荷叶山楂酸奶的配方研究[J].安徽农业科学,201745(35):75-77,87.
[6]林丽静,黄晓兵,李状,等.竹笋超微粉复合固体饮料的研究[J].食品研究与开发,2016,37(14):83-85.
[7]潘丽军,陈锦权.试验设计与数据处理[M].南京:东南大学出版社,2008.
[8]寇彦周.荷叶的变色机理与护绿技术的研究[D].武汉:武汉轻工大学,2013.
[9]罗琛.茶叶中多酚氧化酶提取工艺及酶学性质的研究[D].厦门:集美大学,2013.
[10]张慜,陈德慰.绿色蔬菜加工中叶绿素金属离子络合物的研究进展[J].食品与生物技术学报,2001,20(4):440-444.
[11]林丽静,黄晓兵,李状,等.竹笋超微粉复合固体饮料的研究[J].食品研究与开发,2016,37(14):83-85.
[12]UDDIN G,RAUF A,SIDDIQUI B S,et al.Antinociceptive,anti-inflammatory and sedative activities of the extracts and chemical constituents of Diospyros lotus L[J].Phytomedicine,2014,21(7):954-959.
[13]孔瑾.李双银,娄文娟,等.生料法制取山楂发酵果酒及果醋工艺技术研究[J].食品研究与开发,2016,37(17):92-97.
[14]刘楠.莲子饮料稳定性及其加工工艺研究[D].泰安:山东农业大学,2007.
[15]高雪丽,王亚静,陈复生.甘草功能特性研究进展[J].粮食与油脂,2016,29(10):1-4.
[16]熊天昱,孙汉巨,黄梅英,等.益生元型银杏早餐粉的工艺研究[J].农产品加工(学刊),2013,2:34-38.