荔枝保健口服液制备工艺研究  

Study on the processing technology of litchi health oral solution

作　　者：池建伟[1] 唐小俊[1] 张名位[1] 徐志宏[1] 张雁[1] 魏振承[1] 李建雄[1] 张瑞芬[1] 

机构地区：[1]广东省农业科学院生物技术研究所农业部功能食品重点实验室,广州510640

出　　处：《食品科技》2005年第7期63-65,共3页Food Science and Technology

基　　金：广东省农业科技重大专项资助项目(2003A2030507)

摘　　要：用正交试验分析荔枝干浸提液提取的最佳条件,研究其涩味脱除法及荔枝保健口服液的制备工艺。结果表明,荔枝干浸提液提取的最佳条件为:浸提温度40℃、料水比1∶8、酶量40mg/kg、浸提时间40min;荔枝保健口服液成分配比为:由荔枝干浸提液70%和辅助中药提取液30%组成母液,另加12%～14%蔗糖,1%～3%的精制卵磷脂,0.1%～0.3%的牛磺酸。加工过程中采用0.1%明胶除涩。The optimum conditions for extracting juice from dried litchi were studied by orthogonal experiment,while researches were made on the methods of removing astringent flavor substances from litchi juice and the processing techniques of litchi health oral solution. The results showed that the optimum conditions for extracting juice from dried litchi were as follows： 40℃, 1：8（dried litchi/water）, enzymes 40mg/kg, 40minutes. Litchi health oral solution comprised components as follows： original juice included 70% extracted juice from dried litchi and 30% extracted juice from Chinese traditional medicines, add additional 12%～14% sugar, 1%～3% refine lecithin and 0.1%～0.3% taurine. Glutin with 0.1% was used in removing astringent flavor substances during processing.

关 键 词：荔枝干 口服液 制备工艺 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]