松针芹菜复合保健饮料加工工艺研究  

Study on Processing Technology of Compound Beverage of Pine Needle and Celery

作　　者：黄佳銮[1] 邓丽映 卢铭瑜[2] 陈骁熠[1] 

机构地区：[1]广州医学院,广东广州510182 [2]广州市番禺区食品药品监督管理局,广东广州511405

出　　处：《食品研究与开发》2013年第5期47-50,共4页Food Research and Development

基　　金：广东省科技厅科技攻关项目(83047)

摘　　要：以松针和芹菜为原料,以黄酮类物质为功能因子,研制松针芹菜复合保健饮料。通过单因素试验、正交试验法和感官评定,确定松针芹菜复合饮料的工艺和配方。结果表明饮料的最佳配方:20%松针提取液、20%芹菜提取液、2%蜂蜜、0.1%柠檬酸;澄清剂为0.020%果胶酶,复合稳定剂为0.1%海藻酸钠+0.1%CMC-Na。所得饮料为淡黄色、澄清液体,均匀一致,具有特殊清香风味。To introduce the process of compound health beverage, which used pine needles and celery as raw materials and flavonoids as functional factors ,the optimum formula and processing technology of the beverage were determined by single factor test, orthogonal experiment and sensory evaluation. The results showed that the best formula of the beverage was 20 % of the pine needles extract, 20 % celery extract, 2 % honey, 0.1% citric acid;The Clarifying agent was 0.020 % pectinase. The compound stabilizer was 0.1% sodium alginate and 0.1% CMC-Na. The beverage was light yellow, clear liquid and tasted good,with special flavor.

关 键 词：松针 芹菜 功能因子 黄酮 复合保健饮料 加工工艺 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]