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当前位置: 首页 > 文章 > 三叶草功能性饮料制备工艺研究 中国食物与营养 2013,19 (09) 58-60
Position: Home > Articles > Study on the Processing Technology of Functional Drink with Trifolium pratense Food and Nutrition in China 2013,19 (09) 58-60

三叶草功能性饮料制备工艺研究

作  者：
朱成凯;张晓;夏道宗;方欢
单  位：
浙江中医药大学药学院
关键词：
三叶草;功能性饮料;浸提;制备工艺
摘  要：
目的:以三叶草浸提液为主要原料,在配方优化的基础上,研制具有抗氧化及改善睡眠等保健功效的功能性饮料。方法:以《保健食品检验与评价技术规范实施手册》为依据,通过调配确定最佳制备工艺,并获得相关参数。结果:优化后的主要参数为:三叶草粉末经40%乙醇70℃浸提2次,100℃灭菌15min。试验原料和辅料对该饮料的感官指标均有较大影响,最佳配方如下:200mL饮料中含三叶草浸提液10.0mL、白砂糖12.0g、50%柠檬酸0.4mL、山梨酸钾0.03g、维生素C 100mg。结论:该饮料呈色泽鲜明的黄绿色,有浓郁的三叶草清香、口感清爽,是一款有开发前景的功能性饮料。
译  名：
Study on the Processing Technology of Functional Drink with Trifolium pratense
作  者：
ZHU Cheng-kai;ZHANG Xiao;XIA Dao-zong;FANG Huan;College of Pharmaceutical Sciences,Zhejiang Chinese Medical University;
关键词：
Trifolium pratense;;functional drink;;extraction;;processing technology
摘  要：
【Objective】To prepare a functional drink with antioxidant and sleep improvement activities using Trifolium pratense after the optimization of formula and processing technology.【Method】Based on the Implementation Manual of Technical Standards for Testing and Assessment of Health Food,the optimal processing technology and parameters were obtained by preparing the clover extract and other ingredients.【Result】The results showed that the optimal processing parameters were 40% alcohol as extraction solvent twice,extraction temperature 80℃,and the sterilization at 100℃ for 15min. The optimal formula of this beverage was 10mL of clover extract solution,12. 0g of sucrose,0. 4mL of 50% citric acid,0. 03g sodium benzoate,and 100mg vitamin C in 200mL beverage.【Conclusion】Clover functional beverage had distinctive color,rich clover flavor,and excellent taste,which was a promising functional drink for improving peoples' health.

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