鱼腥草饮料的工艺研究  

Study on processing technique of Houttuynia cordatu Thunb beverage

作　　者：张颖[1] 

机构地区：[1]贵阳学院,贵阳550001

出　　处：《食品科技》2009年第2期86-88,共3页Food Science and Technology

摘　　要：以人工栽培的鱼腥草鲜叶为原料,对鱼腥草饮料的生产工艺、配方进行研究。以饮料中癸酰乙醛含量≥5 mg/L、总黄酮含量≥300mg/L为基本调配原则,通过正交试验及方差分析,确定出该饮料的最佳组合方式为薄荷提取液0.15%、甘草提取液0.08%、菊花提取液0.08%、白砂糖9%。Based on Houttuynia cordata Thunb artificially cultivated in Guiyang. Variance analysis of the date of an orthogonal experiment to study processing technique and formulations for the production of Houttuynia cordatu Thunb beverage showed that the optimum formulation was 5% of Houttuynia cordata Thunb, which indicates the Houttuynia cordata Thunb beverage with particular flavor and mild fragrance is obtained when added to the extract of 0.15% of corn mint, 0.08% of licorice, 0.08% of chrysanthemum and 9% of white granulated sugar.

关 键 词：鱼腥草 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]