杨梅醒酒饮料的配方研究  

Research on the Formula of Red Bayberry Sobering Beverage

作　　者：黄国清[1] 单斌[1] 肖仔君[1] 钟瑞敏[1] 

机构地区：[1]韶关学院英东食品科学与工程学院,广东韶关512005

出　　处：《酿酒科技》2013年第3期71-74,共4页Liquor-Making Science & Technology

基　　金：广东省科技攻关项目(2009B020312017);韶关市科技计划项目(2009-08);香港铭源基金科研项目(2010-7)

摘　　要：以杨梅汁、葛根、葛花为主,配合菊花、甘草进行醒酒饮料的配方研究、效果研究和生产研究。通过单因素实验和一元回归正交试验分析,得到醒酒饮料的最优配方为:每升杨梅汁中,葛根95.0 g,葛花10.0 g,菊花7.0 g,甘草11.0 g。用此配方加工成的醒酒饮料风味口感均较佳。The research on the formula, the functions, and the production of sobering beverage with red bayberry juice, puerarin, pueraria flower as main materials, and chrysanthemum and licorice as auxiliary materials was carried out. Through single factor test and a regression orthogonal experiment analysis, the optimal formula of sobering beverage was obtained as follows： the addition levels of puerarin, pueraria flower, chrysanthemum and licorice were 95.0 g,10.0g ,7.0 g, 11.0 g respectively in 1.0 L red bayberry juice.The produced sobering beverage had enjoyable taste.

关 键 词：醒酒饮料 杨梅 葛根 正交实验 配方 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]