金蒲菊饮料加工工艺研究
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摘要
以金银花、蒲公英和菊花为原料,研究金蒲菊饮料的配方工艺。采用单因素试验和正交试验研究复合饮料的加工工艺,并通过感官评价研究各个因素交互作用对其品质的影响,从而确定复合饮料的最佳配方为:金银花提取液添加量为15%、蒲公英提取液添加量为10%、菊花提取液添加量为25%、白砂糖添加量为9%。在此条件下,复合饮料的感官评分最高。
The formula and processing technology of compound beverage using Lonicera japonica,Taraxacum mongolicum Hand.-Mazz. and Dendranthema morifolium(Ramat.)Tzvel. The formula was determined by the single-factor experiment and orthogonal experiment. The formula was: the Lonicera japonica extract content 15%, Taraxacum mongolicum Hand.-Mazz. extract content 10%, Dendranthema morifolium(Ramat.). Tzvel. extract content 25%, sugar 9%. Under the optimal conditions, Under these conditions, the sensory score of compound beverage was the highest.
The formula and processing technology of compound beverage using Lonicera japonica,Taraxacum mongolicum Hand.-Mazz. and Dendranthema morifolium(Ramat.)Tzvel. The formula was determined by the single-factor experiment and orthogonal experiment. The formula was: the Lonicera japonica extract content 15%, Taraxacum mongolicum Hand.-Mazz. extract content 10%, Dendranthema morifolium(Ramat.). Tzvel. extract content 25%, sugar 9%. Under the optimal conditions, Under these conditions, the sensory score of compound beverage was the highest.
引文
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[4]张清华,张玲.菊花化学成分及药理作用的研究进展[J].食品与药品,2007,9(2A):60-62.
[2]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):42-45.
[3]吴艳玲,朴惠善.蒲公英的药理研究进展[J].时珍国医国药,2018,15(8):519-520.
[4]张清华,张玲.菊花化学成分及药理作用的研究进展[J].食品与药品,2007,9(2A):60-62.