蓝莓、刺梨复合口服液的研制
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摘要
蓝莓、刺梨具有丰富的营养价值和保健价值。为了充分利用蓝莓和刺梨资源,以蓝莓、刺梨的渣为主要原料,以调味剂为辅料,研究蓝莓、刺梨复合口服液的工艺研究。试验采用单因素试验和正交试验法找出最佳配比。试验结果表明,蓝莓、刺梨复合口服液的最佳配方为:蓝莓花色苷浓缩液15%,刺梨多糖4%,阿斯巴甜3%,大枣香精0.6%。采用最佳配比可以制得蓝莓、刺梨复合口服液,口服液的浓度适中,口感、色泽和稳定性良好。
Blueberry and Rosa roxburghii Tratt had a wealth of compound oral liquid nutritional and health value. And in order to make full use of the blueberry and Rosa roxburghii Tratt, the researches of their compound oral liquid were proceeded based on the residue as raw materials, combined with flavoring agent for accessories, research on blueberries, study on compound oral liquid of Rosa roxburghii tratt. Test used single factor and orthogonal test method to find the best ratio. Test results showed that the best ratio of blueberry, Rosa roxburghii Tratt compound oral liquid was blueberry anthocyanins concentration 15%, polysaccharides from Rosa roxburghii Tratt 4%, aspartame 3% and jujube flavor 0.6%. The best ratio could get blueberries, Rosa roxburghii Tratt compound oral liquid, oral solution concentration is moderate, taste, color and good stability.
Blueberry and Rosa roxburghii Tratt had a wealth of compound oral liquid nutritional and health value. And in order to make full use of the blueberry and Rosa roxburghii Tratt, the researches of their compound oral liquid were proceeded based on the residue as raw materials, combined with flavoring agent for accessories, research on blueberries, study on compound oral liquid of Rosa roxburghii tratt. Test used single factor and orthogonal test method to find the best ratio. Test results showed that the best ratio of blueberry, Rosa roxburghii Tratt compound oral liquid was blueberry anthocyanins concentration 15%, polysaccharides from Rosa roxburghii Tratt 4%, aspartame 3% and jujube flavor 0.6%. The best ratio could get blueberries, Rosa roxburghii Tratt compound oral liquid, oral solution concentration is moderate, taste, color and good stability.
引文
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[2]王慧,黄聪,杜嶶.均匀设计法优化刺梨多糖的提取工艺[J].中国药业,2010,21(13):41-44.
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[5]孙灵霞,赵改名,高晓平.食用香精香料的功能特性及在食品工业中的应用[J].食品工业研究,2010(9):65-69.
[6]褚添,吴之翔.甜味剂、鲜味剂的应用及发展[J].中国调味品,2014(6):138-141.
[7]任仙娥,杨锋,严政,等.罗汉果甜茶复合低糖饮料的研制[J].食品与机械,2009,25(2):123-126.
[8]张钟,熊晓梅.毛薯月饼馅料的研制[J].农产品加工,2014(2):23-26.
[2]王慧,黄聪,杜嶶.均匀设计法优化刺梨多糖的提取工艺[J].中国药业,2010,21(13):41-44.
[3]孙志健,张燕.对蓝莓产业化发展的思考[J].食品工业科技,2005,26(12):183-184.
[4]韩舜愈,山楂,红枣,枸杞,胡萝卜复合果汁饮料的研制[J].食品工业科技,1996(2):16-19.
[5]孙灵霞,赵改名,高晓平.食用香精香料的功能特性及在食品工业中的应用[J].食品工业研究,2010(9):65-69.
[6]褚添,吴之翔.甜味剂、鲜味剂的应用及发展[J].中国调味品,2014(6):138-141.
[7]任仙娥,杨锋,严政,等.罗汉果甜茶复合低糖饮料的研制[J].食品与机械,2009,25(2):123-126.
[8]张钟,熊晓梅.毛薯月饼馅料的研制[J].农产品加工,2014(2):23-26.