醋蛋保健口服液的研制  

Production of Hygienical Oral Vinegar Egg Liquid

作　　者：陈黎斌[1] 黄国平[1] 韩晋辉[1] 

机构地区：[1]广东食品药品职业学院,广东广州510520

出　　处：《安徽农业科学》2011年第17期10720-10722,共3页Journal of Anhui Agricultural Sciences

摘　　要：[目的]改善醋蛋液口味。[方法]以醋蛋、蜂蜜为主要原料,加入中草药提取液,研制具有保健功能的醋蛋保健口服液,并对稳定剂和矫味剂的选择、口服液的配方等进行探讨。[结果]β-环糊精为最佳稳定剂,添加量为0.1%。阿斯巴甜为最佳矫味剂,添加量为0.3g/ml。通过正交试验和感官评定,确定了该保健口服液的最佳配方为:醋蛋酶解液25%、蜂蜜10%、中草药提取液1%、阿斯巴甜0.3g/ml。[结论]该产品改善了醋蛋风味,营养丰富且具有保健养生功效。[ Objective ] The research aimed to improve the flavor of vinegar egg liquid. [ Method j With vinegar egg and honey as main materials, hygienical oral vinegar egg liquid was produced with adding Chinese medicinal herb extract. The selection of stabilizer and correctant, the formula of the oral liquid were discussed. [ Result ] The optimal stabilizer was β-cyclodextrin and its dosage was 0.1%. The best correctant was aspartame and its dosage was 0.3 g/ml. By orthogonal test and sensory evaluation, the best formula of the this oral liquid was determined as： 25% enzymoly- sis solution of vinegar egg, 10% honey, 1% Chinese medicinal herb extract and 0.3 g/ml aspartame. [ Conclusion ] The product improves the vine- gar egg＇ s flavor and has abundant nutrition for the good function of health care.

关 键 词：醋蛋 蜂蜜 中草药 酶解 

分 类 号：S37[农业科学—农产品加工]