当前位置: 首页 > 文章 > 怀地黄保健饮料的研制 河南科技学院学报(自然科学版) 2012,40 (3) 64-69
Position: Home > Articles > Development of a novel healthy drink with Rehmannia glutinosa Journal of Henan Institute of Science and Technology(Natural Science Edition) 2012,40 (3) 64-69

怀地黄保健饮料的研制

作  者:
孔瑾;王明新;孔琳琳;王林
单  位:
河南科技学院;新乡县质量技术监督检测中心
关键词:
怀地黄;保健饮料;加工工艺
摘  要:
以怀地黄为原料,对怀地黄保健饮料的加工工艺进行了研究.以可溶性固形物含量为指标,在单因素的基础上,通过L(934)正交试验,确定了怀地黄的最佳浸提工艺:加热温度90℃、加热时间20 min、浸泡时间为5 h.以感官评价为指标,在单因素的基础上,通过L1(645)正交试验,确定了饮料的最佳工艺配方:糖10%,柠檬酸0.08%,料液比1∶1,Vc-Na 0.1‰.饮料澄清透亮,口味柔和独特、酸甜可口.
译  名:
Development of a novel healthy drink with Rehmannia glutinosa
作  者:
Kong Jin1,Wang Mingxin2,Kong Linlin1,Wang Lin1(1.Henan Institute of Science and Technology,Xinxiang 453003,China;2.Xinxiang Quality Monitoring Center,Xinxiang 453007,China)
关键词:
Rehmannia glutinosa;health drink;processing technology
摘  要:
The clarifying rehmannia glutinosalibosch sanitary beverages process has been studied with reference to relevant documents and the basis of single factor test,through L16(45) orthogonal test on heated temperature and time of materials,soaking time for the orthogonal experiment design,through sensory evaluation and concentration of resolvable solid to determine the optimal extraction process conditions.Choosing suger degree,acidity,the ratio of sardenia to liquor,Vc-Na as the factors design the orthogonal experiment to determine the optimal conditions for local flavour.The results showed that:the optimal extraction conditions for the heated temperature of materials 90 ℃,heated time 20 min,soaking time 5 h;the best conditions for local flavour are suger degree 10%,acidity 0.08%,the ratio of sardenia to liquor 1∶1,Vc-Na 0.1‰.

相似文章

计量
文章访问数: 10
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊