玉米须无糖饮料加工工艺优化及成分分析  

Optimizing Process of No-sugar Corn Silk Beverage and Analyzing Its Components

作　　者：刘璐[1] 廖李[1] 汪兰[1] 吴文锦[1] 陈学玲[1] 丁安子[1] 程薇[1] 薛淑静[1] 史德芳[1] 高虹[1] 梅新[1] 乔宇[1] 

机构地区：[1]湖北省农业科技创新中心农产品加工分中心/湖北省农业科学院农产品加工与核农技术研究所,武汉430064

出　　处：《湖北农业科学》2014年第16期3870-3873,共4页Hubei Agricultural Sciences

基　　金：国家科技支撑计划项目(2010BAD01B07);湖北省农业科技创新中心资助项目(2007-620-001-003)

摘　　要：以玉米须和金银花为主要原料制备玉米须无糖饮料,通过正交试验优化了玉米须无糖饮料配方,并分析了玉米须无糖饮料的主要香气成分。结果表明,优化的玉米须无糖饮料配方为玉米须和金银花比例2∶1,料液比1∶100,熬煮时间60 min,柠檬酸、甜菊甙和木糖醇质量分数分别为0.10%、0.07%、0.30%。主要香气成分为芳樟醇7.89%、壬醛4.44%、α-松油醇4.23%、苯乙醛3.39%、大马酮2.97%、3-壬烯-5-酮2.88%。所得玉米须无糖饮料的滋味酸甜可口,风味纯正,略带茶香且清香柔和,颜色金黄,具有玉米须和金银花的特有香气,产品质量符合国家标准。The no-sugar corn beverage was manufactured with corn silk and honeysuckles. The formula of beverage was opti- mized with the orthogonal test. The aroma components were analyzed. The results showed that the optimal formula of beverage was volume ratio of corn silk to honeysuckle 2：1, solid-liquid ratio 1：100, with boiling time of 60 minutes. The mass frac- tion of citrate, stevioside, xylitol relatively was 0.10% ,0.07% ,0.30%.The major aroma components were linalool 7.89%, nonanal 4.44%, terpilenol 4.23%,phenylacetaldehyde 3.39%,damascenone 2.97%,and 3-nonylene-5-ketone 2.88%.The taste of the no-sugar corn silk beverage had harmonious sourness, sweetness, and the genuine and outstanding special flavor. The beverage was in the color of gold, with the special aroma of corn silk and honeysuckle with tea fragrant. The quality of product was met with the national criteria.

关 键 词：玉米须 金银花 无糖饮料 优化 分析 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]