葛根枳椇子复合解酒饮料的研制  

Development of Hovenia dulcis and Pueraria lobata Recombination Hangover Drinks

作　　者：彭亚文[1] 夏欣欣[1] 杨苑艺[1] 徐明慧[1] 包怡红[1] 

机构地区：[1]东北林业大学林学院,食品科学与工程专业哈尔滨150040

出　　处：《中国林副特产》2012年第6期3-6,共4页Forest By-product and Speciality in China

基　　金：东北林业大学大学生创新实验基金资助

摘　　要：以葛根和枳椇子为主要原料研制一种具有解酒功能复合型饮料。原料经过粉碎、加热、浸提、调配、离心等工艺,采用L9(33)正交试验进行优化,确定最佳的配方:葛根2%、枳椇子4%、薄荷粉0.03%、姜粉0.01%、白砂糖5%。在此工艺条件下得到的产品,在室温(20～25℃)贮存,测定了贮存期内的理化指标和微生物指标。结果表明:在贮存期内该产品的理化指标和微生物指标均符合食用饮料的标准。The processing for technology anti-alcohol functional compound beverage with Pueraria lobata and Hovenia dulcis Thunb as main raw material.After Smashing,heating,extracting,mixing,centrifuging etc.Selecting the optimum recipe（include 2% pueraria lobata,4% Hovenia dulcis Thunb,0.03% Mint powder,0.01% Ginger powder and 5% sugar.） by doing orthogonal experiment.The beverage processed in this way discussed in this paper,physicochemical and microbiological indicators of the product was measured at room temperature（20-25℃）.Determination results of physicochemical and microbiological indicators of the beverage could meet the consumption standard in storage period.

关 键 词：枳椇子 葛根 解酒 保健 

分 类 号：S665.9[农业科学—果树学]