杨梅固体醒酒饮料的工艺优化研究  

Study on Technical Optimization of Red Bayberry Solid Sobering Beverage Granules

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4期116-119,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、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进料温度190℃、麦芽糊精量14%、进料速度80 mL/min;得到的成品呈乳黄色,且颗粒均匀,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。A solid sobering beverage granules product has been developed with red bayberry juice, puerarin, pueraria flower, licorice and chrysanthemum used as raw materials. The optimum technical parameters of spray-dring were summed up as follows through experiments： temperature was at 190℃, maltodextrin concentration was 14 %, and the input speed was 80 mL/min. The produced granules is breed yellow in color, the granules is even and the rehydrating time is short. The taste of the rehydrative beverage is extremely close to original liquid sobering beverage （soft and gentle taste with moderate sweetness）.

关 键 词：杨梅 醒酒饮料 冲剂 喷雾干燥 3-艺优化 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]