一种荷叶复合固体饮料的工艺研究
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摘要
本文以荷叶为主要原料,魔芋粉、蓝莓粉、玫瑰及低聚果糖为辅料,开发出一款具有清暑利湿、降脂减肥功效的荷叶复合固体饮料。首先,将荷叶预处理及干燥后,进行超微粉碎。研究了超微粉碎时间对荷叶粉体特性的影响,以粉末粒径、持水力、溶解性及黄酮溶出率为指标,优化最佳粉碎时间。结果表明:超微粉碎最佳时间为15min,粉体的平均粒径为18.19μm,持水力为3.49g/g,溶解性为0.11g/g,且黄酮溶出率高达46.32μg/g。在此基础上,以感官质量为指标,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,即:荷叶超微粉30%、魔芋粉15%、蓝莓粉25%、玫瑰粉20%及低聚果糖20%。
In this paper,with lotus leaf as main raw material,konjac flour,blueberry powder,rose and fructo-oligosaccharides as auxiliary materials,a kind of lotus leaf compound solid beverage with the effects of clearing internal heat and damp, as well as hyperlipidemia and adiposity therapy,was developed. Firstly,after pretreatment and drying of lotus leaf,it was treated by superfine grinding. Furthermore,the effects of superfine grinding time on the flour properties were investigated.The grinding time was optimized in term of particle size distribution,water holding capacity,water solubility and flavonoids solubility. The results showed that the optimal grinding time was 15 min. Meanwhile,the medium particle size,water holding capacity,water solubility index,and flavonoids solubility were 18.19μm,3.49 g/g,0.11 g/g,and 46.32 μg/g,respectively. On this basis,the ratio of raw materials and auxiliary materials was optimized in turn in single factor tests and a L9(3~4)orthogonal test in term of sensory quality. The optimal formula was lotus leaf powders 30%,konjac powders15%,blueberry powders 25%,rose powders 20%,and fructo-oligosaccharides 20%.
In this paper,with lotus leaf as main raw material,konjac flour,blueberry powder,rose and fructo-oligosaccharides as auxiliary materials,a kind of lotus leaf compound solid beverage with the effects of clearing internal heat and damp, as well as hyperlipidemia and adiposity therapy,was developed. Firstly,after pretreatment and drying of lotus leaf,it was treated by superfine grinding. Furthermore,the effects of superfine grinding time on the flour properties were investigated.The grinding time was optimized in term of particle size distribution,water holding capacity,water solubility and flavonoids solubility. The results showed that the optimal grinding time was 15 min. Meanwhile,the medium particle size,water holding capacity,water solubility index,and flavonoids solubility were 18.19μm,3.49 g/g,0.11 g/g,and 46.32 μg/g,respectively. On this basis,the ratio of raw materials and auxiliary materials was optimized in turn in single factor tests and a L9(3~4)orthogonal test in term of sensory quality. The optimal formula was lotus leaf powders 30%,konjac powders15%,blueberry powders 25%,rose powders 20%,and fructo-oligosaccharides 20%.
引文
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[12]孙敏.荷叶山楂酸奶的配方研究[J].安徽农业科学,2017,45(35):75-77.
[13]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.
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[15] Xiao W,Zhang Y,Fan C,et al.A method for producing superfine black tea powder with enhanced infusion and dispersion property[J].Food Chemistry,2017,214:242-247.
[16] Kethireddipalli P.,Hung C.,Phillips R D.,et al. Evaluating the role of cell wall material and soluble protein in the functionality of cowpea(Vigna unguiculata)pastes[J].Journal of Food Science,2002,67(1):53-59.
[17]李巧燕,李春华,林强.超微三七饮片中皂苷的溶出动力学研究[J].今日药学,2007,17(2):27-29.
[18]蔡攀福,李冰,梁毅,等.魔芋葡甘聚糖对面条品质及其淀粉体外消化的影响[J].食品科学,2018,39(5):8-13.
[19]李凤英,许瑞,刘战永.超微粉碎对玫瑰花营养成分及抗氧化活性的影响[J].北方园艺,2017(12):141-145.
[20]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,2013,2:34-38.
[2]刘军波,邹礼根,赵芸.荷叶营养成分及其水提取物抗氧化活性研究[J].浙江农业科学,2015,1(11):1791-1796.
[3]王福刚,曹娟,刘斌,等.荷叶的化学成分及其药理作用研究进展[J].时珍国医国药,2010,21(9):2339-2340.
[4] Wu M J.,Wang L.,Weng C Y.,et al. Antioxidant activity of methanol extract of the lotus Leaf(Nelumbo nucifera Gertn.)[J].The American Journal of Chinese Medicine,2014,31(5):0300142.
[5]杨晶晶,杨林夕,邵娟娟.魔芋中化学成分的提取纯化[J].农产品加工,2018,8:12-16.
[6]黄明发,张盛林.魔芋膳食纤维保健作用研究进展[J].中国食物与营养,2010,5:75-77.
[7]王姗姗,孙爱东,李淑燕.蓝莓的保健功能及其开发应用[J].中国食物与营养,2010,6:17-20.
[8]何运,范子玮,吴雨,等.不同粒度桑叶粉的物化特性和黄酮体外溶出规律的研究[J].食品科学,37(9):123-127.
[9] Chen Y.,Zhang B C.,Sun Y H.,et al. Physicochemical properties and adsorption of cholesterol by okra(Abelmoschus esculentus)powder[J].Food&Function,2015,6(12):3728-3736.
[10] Liu R.,Li J.,Wu T.,et al. Effects of ultrafine grinding and cellulase hydrolysis treatment on physicochemical and rheological properties of oat(Avena nuda L.)β-glucans[J]. Journal of Cereal Science,2015,65(25):125-131.
[11]王红,吴启南,蒋征,等.干燥方式对芡实功能性成分含量及抗氧化活性的影响[J].食品科学,2015,36(7):19-24.
[12]孙敏.荷叶山楂酸奶的配方研究[J].安徽农业科学,2017,45(35):75-77.
[13]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.
[14]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.
[15] Xiao W,Zhang Y,Fan C,et al.A method for producing superfine black tea powder with enhanced infusion and dispersion property[J].Food Chemistry,2017,214:242-247.
[16] Kethireddipalli P.,Hung C.,Phillips R D.,et al. Evaluating the role of cell wall material and soluble protein in the functionality of cowpea(Vigna unguiculata)pastes[J].Journal of Food Science,2002,67(1):53-59.
[17]李巧燕,李春华,林强.超微三七饮片中皂苷的溶出动力学研究[J].今日药学,2007,17(2):27-29.
[18]蔡攀福,李冰,梁毅,等.魔芋葡甘聚糖对面条品质及其淀粉体外消化的影响[J].食品科学,2018,39(5):8-13.
[19]李凤英,许瑞,刘战永.超微粉碎对玫瑰花营养成分及抗氧化活性的影响[J].北方园艺,2017(12):141-145.
[20]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,2013,2:34-38.