杨梅固体醒酒饮料的工艺优化研究  

Study on Process Optimization of Red Bayberry Hangover 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》2013年第2期74-78,共5页Liquor Making

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：为改变市场上醒酒饮料产品大多风味口感不佳,醒酒效果参差不齐的现状,以杨梅汁、葛根、葛花、甘草和菊花为原料,研制出一种醒酒固体饮料冲剂。通过工艺优化试验,得到该醒酒饮料冲剂喷雾干燥的最优参数为料温度190℃、麦芽糊精量14%、进料速度80mL/min。得到的成品呈乳黄色,颗粒均匀,复水时间短,冲剂复水后口味柔和,甜度适中,与原液体饮料的口味十分接近。In order to change the situation that most of the hangover beverage products in markets don＇t taste good and the effects of sober up are irregularity. This paper developed an hangover solid beverage granule by using Red Bayberry juice, puerarin, pueraria flower, licorice and chrysanthemum as the raw materials. Through the process optimization test, this paper obtained the best spray-drying processing parameter of the hangover medicinal granule. It was as follows： the material temperature was 190℃, the mahodextrin concentration was 14% and the input speed was 80mL/min. The product assumed breed yellow, the grain was equality and the rehydrate time was short. The taste of rehydrative beverage which was extremely close to the original liquid hangover beverage was gentle ＆ soft, and the sweetness was moderate.

关 键 词：杨梅 醒酒饮料 冲剂 喷雾干燥 工艺优化 

分 类 号：TS278[轻工技术与工程—农产品加工及贮藏工程] TS261.4[轻工技术与工程—食品科学与工程]