银冬补水美容功能饮料的配方筛选  

YinDong Preparation on Functional Drink of Moisturizing Beauty with Orthogonal Test

作　　者：杨雨[1] 易延逵[1] 张斌[1] 任佳佳[1] 张璐[1] 

机构地区：[1]南方医科大学中医药学院,广东广州510515

出　　处：《食品研究与开发》2012年第7期68-71,共4页Food Research and Development

摘　　要：对银冬补水美容功能性饮料的制备工艺和处方进行筛选,通过筛选确定了饮料的工艺条件及配方。采用正交试验法和用感官评定方法确定了银耳多糖含量和矫味剂的合理配方及用量。银耳的最佳提取条件为:提取时间120 min,加水量为20倍,粉碎度为40目,饮料是金黄色略稠状液体,口感良好。乳糖、聚葡萄糖、阿斯巴甜3种矫味剂分别以0.5%、2%、0.2%的量配伍最适合。增稠剂选用0.2%的羧甲基纤维素钠。用此方法制备的银冬补水美容功能性饮料口感最佳,澄清透明,带有银耳特有香气。Adjustment on texture and appearance of moisturizing beauty functional drink. Used the orthogonal experiment and sense organ test, to inspect the taste and appearance to product by correctant, in order to optimize the best constitution and measurement of excipients. The drink presented as a golden yellow dense liquid with nice taste. The optimal conditions for tremella extraction are 120 min of extraction time, 20 times of water added, and 40 meshes of degree of grinding. The best constitution and measurement for excipients： 0.5 % rutang, 2 % juputaotang, 0.2 % asbt.

关 键 词：红花 银耳 天冬 矫味 功能性饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]