黄精天然饮料的研制
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摘要
以新鲜生黄精为主要原料,罗汉果、柠檬酸为配料,用β-环糊精包埋其黄精苦涩味研制天然性饮料。以感官评价为标准,通过单因素试验和响应面优化试验确定饮料的最佳配方,结果表明:在黄精41%,罗汉果30%,柠檬酸0.04%的条件下,研制的饮料营养丰富,口感适当,具有独特的黄精天然风味,且工艺简单可行。
Using fresh citrus rehmanni as the main raw material and the citric acid of Momordica grosvenis as ingredient, the natural beverage was prepared by embedding the astringent bitter astringent with beta cyclodextrin. The optimum formula of beverage was determined by single factor experiment and response surface optimization experiment with sensory evaluation as the standard. The results showed that under the conditions of 41% polygonatum, 30% Momordica grosvenorii and 0.04%citric acid, the developed beverage was rich in nutrition, suitable for taste, and had unique flavour of Polygonatum sibiricum.Its technology was simple and feasible.
Using fresh citrus rehmanni as the main raw material and the citric acid of Momordica grosvenis as ingredient, the natural beverage was prepared by embedding the astringent bitter astringent with beta cyclodextrin. The optimum formula of beverage was determined by single factor experiment and response surface optimization experiment with sensory evaluation as the standard. The results showed that under the conditions of 41% polygonatum, 30% Momordica grosvenorii and 0.04%citric acid, the developed beverage was rich in nutrition, suitable for taste, and had unique flavour of Polygonatum sibiricum.Its technology was simple and feasible.
引文
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[2]何新荣,刘萍.黄精药理研究进展[J].中国药业,2009,18(2):63-64.
[3]陈兴荣,王成军,李龙星,等.滇黄精的化学成分及药理研究进展[J].时珍国医国药,2002,13(9):560-561.
[4]钱枫,赵宝林,王乐,等.安徽药用黄精资源及开发利用[J].现代中药研究与实践,2009,23(4):33-34.
[5]ZENG G F,ZHANG Z Y.LI L,et al.Protective effects of Polygonatum sibiricum polysaccharide on ovariectomyinduced bone Loss in rats[J].Ethnopharmacology,2011,136(1):224-229.
[6]杨胜坤.黄精多糖对糖尿病大鼠血糖水平的影响[J].中国实验方剂学杂质,2011,17(16):297.
[7]卢焕俊,刘思源,李香兰.黄精提取液对正常小鼠抗疲劳能力的影响及机制探讨[J].山东医药,2014,13(27):39-41.
[8]周欣欣,宋俊生.罗汉果及罗汉果提取物药理作用的研究[J].中医药学刊,2004,22(9):1723-1724.
[9]赵燕.罗汉果浓缩汁及罗汉果甜味防齿性实验研究[J].食品研究与开发,2010,31(2):87-90.
[10]汪建国.黄精保健黄酒的研制[J].江苏调味副食品,2008,259(4):35-37.
[11]李惠.速溶黄精茶加工工艺研究[D].合肥:安徽农业大学,2012.
[12]吕嘉枥,马亚宁.黄精酸奶的研制[J].中国酿造,2006,164(11):78-79.
[13]张瑞宇.天然黄精橙汁复合饮料的研制[J].食品科技,2012,12:61-63.
[14]何伟平,朱晓韵,何超文.罗汉果的应用研究进展及产品开发中存在的问题[J].食品工业科技,2012,33(11):400-402.