桃金娘饮料加工技术研究  

Study on Process of Rhodomyrtus Tomentosa Drink

作　　者：毛献萍[1] 黄志强[1] 高志明[1] 

机构地区：[1]贺州学院桂东特色资源开发利用重点建设实验室,广西贺州542800

出　　处：《食品研究与开发》2012年第3期74-77,共4页Food Research and Development

基　　金：桂东特色资源开发利用重点建设实验室(2009SYS[2]05)

摘　　要：测定桃金娘干果的总糖、蛋白质、脂肪和VC的含量,结果分别为5.272%,2.98%,4.25%和690 mg/100 g。以水为溶剂,通过正交试验确定了桃金娘果的最佳浸工艺为,浸提温度为75℃,料液比为1∶20(g/mL),浸提时间为55 min。以感官评分为考察指标,通过正交试验设计了桃金娘饮料的配方为桃金娘果浸提液添加量为55%,白砂糖添加量为12%,柠檬酸添加量为0.012%,蜂蜜添加量为8%。The total sugar,protein,fat and Vc of the dry fruit of Rhodomyrtus tomentosa were detected.The results were 5.272 %,2.98 %,4.25 % and 690 mg/100 g.The Rhodomyrtus tomentosa was extracted as the water was used to be solvent.Orthogonal experiment was applied to determine the optimal extraction crafts of Rhodomyrtus tomentosa.The results of extraction experiment showed that under the conditions of 75 ℃,liquid ratio 1∶20（g/mL）,extraction retain 55 minutes,the extraction rate of soluble solid will be highest,reach to 43.8 %.Another orthogonal experiment was used to design the formula of Rhodomyrtus tomentosa drink as the sensor evaluation was used to choose the optimal formula.The results were extract liquid 55 %,sucrose 12 %,citric acid 0.012 %,and honey was 8 %.

关 键 词：桃金娘 浸提工艺 饮料加工 配方设计 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]