富含类黄酮的马蹄饮料的研制  

DEVELOPMENT OF WATER CHESTNUT BEVERAGE CONTAINING FLAVONOIDS

作　　者：罗杨合[1] 高志明[1] 陈振林[1] 韦学丰[1] 刘玉清[1] 

机构地区：[1]贺州学院桂东特色资源研究与开发广西重点建设实验室,广西贺州542800

出　　处：《食品研究与开发》2008年第12期60-63,共4页Food Research and Development

基　　金：广西自然科学基金项目(0832274);广西教育厅面上科研项目(200607MS008)

摘　　要：介绍以马蹄皮为原料生产富含类黄酮的保健饮料的工艺流程和操作要点。通过正交试验和感官评定的方法确定饮料的最佳配方为:85%马蹄皮提取液,8%白砂糖,1.5%柠檬酸,1%碳酸氢钠,0.1%VC和0.01%羧甲基纤维素钠。产品色泽淡黄,马蹄风味浓郁。With water chestnut peel as raw materials, a healthy beverage containing flavonoids was developed and its technology and formula were studied in this paper. The optimal formulas of the beverage were determined through orthogonal test and sensory evaluation as follows： 85 % extraction solution of water chestnut peels, 8 % sugar, 1.5 % citric acid, 1% baking soda, 0.1% vitamin C and 0.01% CMC. The product was with a thin and yellow appearance and a nice flavor of water chestnut

关 键 词：马蹄皮 饮料 类黄酮 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]