女贞子饮料工艺研究  

A Study on Technology for a Ligustrum lucidum Beverage

作　　者：李丽红[1] 梁瑞锋 吴善源 王向东[1] 

机构地区：[1]山西师范大学体育学院,山西临汾041000

出　　处：《饮料工业》2013年第12期28-30,42,共4页Beverage Industry

基　　金：山西师范大学2012年科技开发重点课题(872012)

摘　　要：对女贞子饮料制作工艺进行研究,通过单因素实验及正交试验,确定了女贞子保健饮料最佳配方为β-环糊精0.5g/kg处理5h、女贞子浸提液体积分数20%、柠檬酸0.08%、蔗糖6%。通过处理能抑制女贞子浸提液的苦涩味,色泽诱人,其保健效果极佳。A study was conducted on the technology for a Ligustrum lucidum beverage. Based on single-factor and orthogonal experiments, the optimal process and formula of the beverage were determined as： treatment with 0.5g/kg β- cyclodextrin for 5h, Ligustrum lucidum extract 20% （v/v）, citric acid 0.08% and white granulated sugar 6%. The treatment with β-cyclodextrin could inhibit the bitter and astringent taste of the Ligustrum lucidum extract. With an attractive color, the beverage had good health effects.

关 键 词：女贞子饮料 Β-环糊精 柠檬酸 浸提 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]