复合型野生植物保健饮料研究  

Study on the complex wild vegetables drink

作　　者：冯学愚[1] 张超[1] 刘军[1] 潘明[1] 龚晓东[2] 

机构地区：[1]四川轻化工学院生物工程系,自贡643033 [2]宜宾市康复医院,宜宾647000

出　　处：《食品工业科技》2000年第5期44-46,共3页Science and Technology of Food Industry

摘　　要：通过正交实验对马齿苋、卢根、茅根、山楂、薄荷等野生植物的浸提工艺和其复合型饮料的配方进行了研究。结果表明 :马齿苋、芦根、茅根浸提加水量 (以 1 0 g干重计 )分别为 1 50 ml、1 50 ml、2 50 ml,在沸腾条件下浸提时间分别为 1 5min、2 0 min、2 5min;山楂、薄荷的浸提加水量分别为 1 2 0 ml和 1 50 ml,温度分别为 45℃、65℃ ,浸提时间分别为 450 min、1 5min;最佳配方为 (以浸提汁计 ) :马齿苋 46.88%、芦根 7.0 3%、茅根 1 1 .72 %、山楂 7.5%、薄荷 1 1 .72 % ,50 %的糖浆 1 5.2 %。The technology of immersing extraction and the formlation of composing purslane, bulrush root, sundew root, hawthorn and mint by orthogonal experiment was studied.Under the bolling condition, the results were achieved as: the amount of addition water to purslane,bulrush and sundew was 150ml, 150ml and 250ml respectively and the time of immersing extraction was 15min, 20min and 25min respectively.The immersing extraction technological paraneters of hawthorn and mint were respectively tmperature 45 ℃ and 65℃; amounts of addition water 120ml and 150ml;and time 450min and 15nin .The optinun composed drink was: purslane juice 46. 88% , bulrush juice 7. 03% , sundew juice 11. 2% , hawthorn juice 7. 5%,mint juice 11. 2% and 50% sirup 15 .2%.

关 键 词：野生植物 复合型 保健饮料 配方 马齿苋 卢根 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]