松花粉饮料的加工工艺研究  

Research on the Pine Pollen Beverage Processing

作　　者：梁瑞锋 李丽红[1] 李倩[1] 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》2014年第5期11-18,共8页Beverage Industry

摘　　要：对松花粉饮料的调配与加工工艺进行研究,通过单因素实验及正交试验,确定松花粉在破壁50min时破壁率为96.2%,添加0.03%的β—环糊精时,包埋效果最好。根据正交试验得出其他原料的最佳添加量为:白砂糖添加量为3%,葡萄糖添加量为2.5%,柠檬酸添加量为0.21%,抗坏血酸添加量为1.5%,蜂蜜添加量为3%;当CMC添加量为0.18%,瓜尔豆胶为0.11%,黄原胶为0.13%时所研制的松花粉饮料最稳定,此时沉淀率为1.15%。制得的破壁松花粉饮料中含有黄酮404.932mg/100g。该饮料具有松花粉特殊的清香味,营养丰富,一种具有抗氧化、防衰老的新型保健饮料。The present study was conducted on the technology of pine pollen beverage production based on single-factor and orthogonal experiments. The optimum production process for the beverage was determined： wall-breaking ratio 96.2% with 50min treatment, ^-cyclodextfin 0.025%, white granulated sugar 3%, the glucose 2.5%, citric acid 0.21% ,ascorbic acid 1.5%, and honey 3%.The pine pollen beverage was most stable with the precipitation rate of 1.15% when the CMC was 0.18%, the guar gum was 0.11% and the xanthan gum was 0.13%. The given pine pollen contained flavonoids 404.932mg/100g. The obtained beverage it was a kind of anti-oxidation, anti-aging of the new health drink which had a special scent of pine pollen with nutritious.

关 键 词：松花粉饮料 调配 工艺 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]