松针抗氧化功能饮料的配方及加工工艺优化  

Study on Processing Technology of Pine Needles Beverage with Antioxidant Function

作　　者：钱江[1] 陈思[1] 黄佳銮[1] 张晋蔚[1] 林楚慧[1] 杨丽华[1] 陈骁熠[1] 

机构地区：[1]广州医学院,广州510182

出　　处：《湖北农业科学》2012年第22期5155-5157,共3页Hubei Agricultural Sciences

基　　金：广东省科技厅科技攻关项目(83047)

摘　　要：以马尾松松针为原料,研制具有抗氧化功能的松针饮料。通过单因素试验、正交试验和感官评价,确定具有抗氧化功能的松针饮料的工艺及配方。结果表明,最佳提取工艺为料水质量比1∶20,提取时间120 min,提取温度90℃;松针饮料的最佳配方为松针提取液80%、甜菊糖甙0.4 g/L、柠檬酸1.5 g/L,澄清剂为0.8 g/L果胶酶,复合稳定剂为0.8 g/L CMC-Na+1.5 g/L海藻酸钠。该饮料具有抗氧化功能,淡黄绿色、均匀透明,具有松针特有的清香风味。Natural pine needles beverage with strong antioxidant function was developed by using masson pine needles as raw material.The best processing technology of pine needles beverage were determined by single factor experiments,orthogonal experiment and sensory evaluation.The result showed the oxidation resistance of the pine needles extract was the strongest when the mass ratio of material to water was 1∶20,extracting at 90 ℃ for 120 min.Meanwhile,the best formula of pine needles beverage was pine needles 80%,stevia sugar 0.4 g/L,citric acid 1.5 g/L,0.8 g/L pectinase as clarify agent,0.8 g/L sodium salt of carboxyl-methyl cellulose and 1.5 g/L sodium alginate as the composite stabilizer.This drink was uniformity and transparent liquid with pine needles fragrance and yellowish green color.Most importantly,it had high oxidation function.

关 键 词：马尾松松针 抗氧化功能 饮料 加工工艺 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]