澄清型马齿苋功能饮料的研制  

Development of Clear Purslane Functional Beverage

作　　者：梁彦[1] 

机构地区：[1]吉林农业科技学院食品工程学院,吉林吉林132101

出　　处：《湖北农业科学》2014年第7期1627-1630,共4页Hubei Agricultural Sciences

基　　金：吉林农业科技学院重点学科培育项目(吉农院合字2013第X039号)

摘　　要：以马齿苋(Portulaca oleracea)为主要原料,通过单因素及正交试验确定澄清型马齿苋功能饮料的生产工艺及最佳配方。结果表明,马齿苋汁的最佳澄清条件为在马齿苋汁中添加0.07%壳聚糖,在50℃恒温水浴条件下澄清2 h;饮料最佳配方为马齿苋汁添加量30%、白砂糖添加量11%、柠檬酸添加量0.05%。此条件下制得的成品呈淡黄色、澄清透明、清爽可口,具有马齿苋特有风味和一定的保健功能。Using purslane（Portulaca oleracea﹚ as the major raw-material, the optimal production process and formular of clear purslane functional beverage were established by single factor and orthogonal test. The results showed that the optimal condi-tions for clarification was with 0.07% chitosan for 2 hours under 50℃. The best formula was 30% purslane juice, 11% sugar and 0.05% citrin. The final products were light yellow clear liquid with pleasant palate. The beverage had special purslane flavor and healthy function.

关 键 词：马齿苋(Portulaca oleracea) 饮料 工艺 配方 

分 类 号：R151[医药卫生—营养与食品卫生学] TS218[医药卫生—公共卫生与预防医学]