无臭蒜汁保健饮料的研制  

The Development of Compound Functional Beverage with Odurless Garlic

作　　者：陈瑜[1] 施金金[1] 金雷[1] 朱敬萍[1] 

机构地区：[1]浙江省海洋水产研究所,浙江舟山316021

出　　处：《广州化工》2014年第15期64-66,72,共4页GuangZhou Chemical Industry

基　　金：浙江省科技计划项目(2013C37088);海洋渔业环境与污染应急监测技术研究团队建设2012年省属科研院所扶持专项计划项目;浙江省科技计划项目(2012F20026)

摘　　要：比较两种不同方法对大蒜SOD活性的影响,在较佳保存率的情况下以大蒜、枸杞、山楂为主要原料,采用正交试验,探索出最佳饮料配方和最佳工艺条件,开发出色、香、味俱佳的功能保健饮料。结果表明,选择合适的烫漂脱臭条件,可使SOD的损失率控制在30%以内,饮料最佳配方为每100 mL含2%无臭蒜汁,25%山楂汁,15%枸杞汁,4%白砂糖。开发出的饮料营养丰富、色泽宜人、风味独特,说明以大蒜为原料生产的系列保健饮料具有很大的市场开发价值。Comparison between the influence of two different methods on garlic SOD activity , in the better save rate of SOD circumstances , using garlic , medlar and hawthorn as the main materials and adding other complements.Based on the orthogonal experiment , and find out the best beverage formula and the optimum technological conditions for development well , sweet , flavour and taste function health drink.The results showed that to choose the proper heating conditions during the processing , the loss rate of SOD should be controlled within 30%.And drink the best formula for every 100 mL contain 2%odurless garlic juice , 25%hawthorn juice , 15%medlar juice , 4%sugar.Develop drinks rich nutrition, colour and lustre is pleasant , unique flavor , explain with garlic as raw material to produce a series of health drink has a large market development value.

关 键 词：无臭大蒜 保健饮料 最佳配方 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]