茯苓保健醋的研制  

作　　者：蔡为荣[1] 王岚岚[1] 尹修梅[1] 李美红[1] 

机构地区：[1]安徽机电学院生化工程系,芜湖241000

出　　处：《山西食品工业》2001年第3期21-23,共3页

基　　金：安微机电学院青年研究基金项目(99YQ010)。

摘　　要：茯苓提取经单因子实验表明:120目茯苓,加15倍水浸泡0.5 h,100℃提取1 h。复提2次,提取效果最佳,提取率为2.9％,茯苓糖为80％,茯苓酸为0.16％;正交实验显示:茯苓保健醋影响因子次序为B(茯苓提取液)>A(陈醋)>C(蜂蜜),50％的陈醋,6％的茯苓提取液,7％的蜂蜜组分的茯苓保健醋口感优良。The result of experiment shown that optimun conditions for extracting of 120 mech size tuckahoe powder were 100℃ , water - to - tuckahoe ratio of 15 and treatment time of 2hrs, and that extract radio, pachymose and pachymic acid of extracting were 2.9 % , 80 % and 0.16 % respectively, The nice taste of the healthy drink of vinegar and Tuckahoe was obtained when 50 % of vinegar, 6 % of extracting and 7 % of honey were mixed by the orthogonal experiment.

关 键 词：茯苓 提取 保健食醋 工艺 正交试验 

分 类 号：TS264.22[轻工技术与工程—发酵工程]