无糖葛汁饮料的研制  

Production of sugar-free Pueraiae juice

作　　者：余紫苹 秦浩杰 童国雄 彭红[2] 

机构地区：[1]江西横峰葛佬葛产业开发有限公司,上饶334300 [2]南昌大学生物质转化教育部工程研究中心,南昌330047

出　　处：《食品科技》2014年第2期113-116,共4页Food Science and Technology

基　　金：江西省教育厅基金项目(GJJ13089)

摘　　要：以葛根皮为原料,通过原料烘制方法去除不良气味,热水浸提的方式制备无糖葛汁,采用单因素试验和正交试验的方法,分别以得率和感官为指标确定了最佳浸提工艺和配方。葛根皮无糖葛汁的优化条件为:原料105℃烘制2 h,浸提料水比1:4,浸提温度90℃,浸提时间90min;调配的最佳条件为原汁70%,赤藓糖醇0.6%,甜菊糖甙0.005%。实验还比较了不同葛根的无糖葛汁,黄酮含量约为0.045%～0.232%,其中栽培葛根和粉葛的感官较好,野生葛根感官稍差,但黄酮含量较高。This paper took the Kudzu phloem as raw material, used the baking method to remove bad smell and the hot water extraction process to prepare sugar-free Puerariae juice. The single factor experiment and the orthogonal experiment＇s method were used to determine optimum extraction process and formula, took yield and sensory as the evaluating indicator. The optimization conditions of Kudzu phloem sugar- free puerariae juice was： The baking temperature was 105 ℃, the baking time was 2 h, the extraction water volume was 4 times, the extraction time was 90 min, the extraction temperature was 90 ℃. The optimization conditions of deployment was： Puerariae juice 70%, erythritol 0.6%, stevioside 0.005%. This article also compared the suger-free puerariae juice of different Kudzu phloem. The flavones content was about 0.045%～0.232%, the sensory of cultivation kudzu was better, while the sensory of wild kudzu was worse, but the flavones content was higher.

关 键 词：葛根皮 无糖葛汁 正交试验 配方 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]