类大麦茶风味蒲公英饮料的研究与开发
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摘要
以蒲公英根为原料,研究开发一款新型的类大麦茶风味蒲公英保健饮料。采用单因素试验确定蒲公英原汁的制备工艺,以白砂糖、柠檬酸、稳定剂等为添加剂进行调配,通过正交试验优化法确定最佳饮料配方;测定蒲公英原汁中的功能成分多糖的含量,并对饮料的品质指标进行评价。结果表明,采用粉碎程度为最粗粉的蒲公英根原料,按料液比1∶30,煎煮1.5h制得蒲公英原汁,此时多糖含量和类大麦茶风味最佳,多糖含量为8.5 mg/100 m L;正交试验优化最佳饮料配方原汁添加量40%,白砂糖添加量8%,柠檬酸添加量0.1%,稳定剂添加量0.1%加水混合,成品汤色棕橙、通透明亮、清香甘甜,富有类大麦茶风味,各项质量指标符合国家标准。
A new kind of barley tea flavoured dandelion beverage was developed with dandelion root as raw material. Single factor experiment was used to determine the preparation process of dandelion juice,and white granulated sugar,citric acid,stabilizer and other additives were added to determine the optimal beverage formula by orthogonal test optimization method. The content of functional component polysaccharide in dandelion juice was determined. The results showed that the raw dandelion juice was prepared by decocting the dandelion root material with the pulverized degree as the coarsest powder for 1.5 h at the ratio of 1∶30 material to liquid. At this time,the polysaccharide content and the flavor of barley tea were the best,and the polysaccharide content was 8.5 mg/100 m L. Orthogonal test was conducted to optimize the optimal beverage formula:40% original juice,8% white granulated sugar,0.1% citric acid,0.1% stabilizer and water mixture. The finished soup was brown and orange in color,transparent and bright,with sweet fragrance and rich flavor of barley tea. All quality indexes met the national standards.
A new kind of barley tea flavoured dandelion beverage was developed with dandelion root as raw material. Single factor experiment was used to determine the preparation process of dandelion juice,and white granulated sugar,citric acid,stabilizer and other additives were added to determine the optimal beverage formula by orthogonal test optimization method. The content of functional component polysaccharide in dandelion juice was determined. The results showed that the raw dandelion juice was prepared by decocting the dandelion root material with the pulverized degree as the coarsest powder for 1.5 h at the ratio of 1∶30 material to liquid. At this time,the polysaccharide content and the flavor of barley tea were the best,and the polysaccharide content was 8.5 mg/100 m L. Orthogonal test was conducted to optimize the optimal beverage formula:40% original juice,8% white granulated sugar,0.1% citric acid,0.1% stabilizer and water mixture. The finished soup was brown and orange in color,transparent and bright,with sweet fragrance and rich flavor of barley tea. All quality indexes met the national standards.
引文
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[2]Gao Y,Wang F,Jia Q,et al.Isolation and identification of endophytic fungi from Taraxacum mongolicum HandMazz and antibacterial activity study[J].Journal of Agricultural Science&Technology,2017(6):55-60.
[3]Gang L I,Zhang J,Yanfang W U,et al.Research on the dormancy characteristic of Taraxacum mongolicum Hand.-Mazz[J].Seed,2017(3):42-45.
[4]肖玫,杨进,曹玉华.蒲公英的营养价值及其开发利用[J].中国食物与营养,2005(4):47-48.
[5]林云,江林,蒋健,等.蒲公英的药理作用研究进展[J].中国现代中药,2011,13(8):42-47.
[6]赵守训,杭秉倩.蒲公英的化学成分和药理作用[J].中国野生植物资源,2001,20(3):1-3.
[7]Jiang X,Zhao M,Gao X B,et al.Chemical components of eudesmane-type sesquiterpenes from Taraxacum mongolicum Hand.-Mazz[J].Central South Pharmacy,2016(12):1 293-1 297.
[8]赵昱,刘衡,张成桂,等.药用蒲公英产品的开发进展[J].国际药学研究杂志,2012,39(4):311-314.
[9]张露瀛.蒲公英的实用价值及新产品开发[J].食品安全导刊,2017(12):139-140.
[10]姜楠楠,张艳楠,任婷,等.蒲公英的药理作用与开发进展[J].科技经济市场,2015(7):196.
[11]于晓菲,王振月,张迪,等.蒲公英资源的综合开发利用[J].中国林副特产,2015(5):88-91.
[12]徐澜,王明华,渠娟娟,等.酶解法提取蒲公英多糖工艺[J].食品研究与开发,2016,37(5):46-51.
[13]路毅.丹参水煎煮工艺及最佳粒径研究[D].武汉:华中科技大学,2007.
[14]张静,温暖,刘阳洋,等.蒲公英根多糖提取及蒲公英多糖饮料的研制[J].农产品加工,2018(1):13-17.