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当前位置: 首页 > 文章 > 槐米蜂蜜保健饮料的研制 湖北农业科学 2009,48 (11) 2827-2830
Position: Home > Articles > Development of Sophora japonica L. and Honey Healthy Compound Beverage Hubei Agricultural Sciences 2009,48 (11) 2827-2830

槐米蜂蜜保健饮料的研制

作  者：
王序婷;王小红
单  位：
华中农业大学食品与科技学院
关键词：
槐米;芦丁;正交试验;保健饮料
摘  要：
以槐米为主要原料,研究了槐米蜂蜜保健饮料的加工工艺条件,具体对槐米汁的浸提条件、槐米蜂蜜保健饮料的最佳配方进行了初步的研究。结果表明,以槐米为原料,料液比为1∶60,温度为70℃,小苏打添加量为0.05%,浸提20 min时,总黄酮化合物(以芦丁计)浸提效果最佳。根据感官评定试验及因子对比法可知,取50%槐米浸提液,加入10%蜂蜜、15%薄荷汁、0.05%柠檬酸、0.015%花茶香精进行调配,可制得风味独特、营养丰富的保健饮料。
译  名：
Development of Sophora japonica L. and Honey Healthy Compound Beverage
作  者：
WANG Xu-ting,WANG Xiao-hong(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China)
关键词：
Sophora japonica L;rutin;orthogonal test;healthy beverage
摘  要：
In this paper the processing technology of healthy beverage from Sophora japonica L and honey was studied.The optimal extract condition of Sophora japonica L juice and optimum formula of healthy beverage were obtained through orthog-onal test.The results showed that the extraction conditions of general flavonoid from Sophora japonica L were as follows: the solid-liquid ratio between Sophora japonica L material and water was 1∶60,extraction temperature was 70℃,extraction time was 20 min,and adding 0.05% Sodium bicarbonate.By the sensory evaluation and factors comparative method,nutritive beverage with unique flavor could be obtained if 50% extract of Sophora japonica L,10% honey,15% extract of mint,0.05% citric acid and 0.015% essence of scented tea were blended.

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