人参、枸杞复合固体饮料加工工艺的研究  

Study on Ginseng,Wolfberry Compound Solid Beverage Processing Technology

作　　者：冷进松[1,2] 徐庆杰 

机构地区：[1]吉林工商学院食品工程学院,吉林长春130062 [2]粮油食品深加工吉林省高校重点实验室,吉林长春130062 [3]吉林敖东健康科技有限公司,吉林敦化133700

出　　处：《食品研究与开发》2014年第24期103-108,共6页Food Research and Development

摘　　要：以人参和枸杞为主要原料,以玉米糊精为助干剂,采用醇提、水提、真空浓缩、造粒、干燥加工工艺制作复合固体饮料。以感官得分为指标,通过单因素试验,Minitab因素筛选、结合正交实验设计对生产工艺进行优化。评价了人参膏:枸杞膏质量比质量比、玉米糊精添加量、葡萄糖添加量、乳糖添加量、柠檬酸添加量、蜂蜜添加量6个因素对固体饮料感官得分的影响。最终确定最优生产工艺为:人参膏:枸杞膏质量比质量比为1∶2.5、玉米糊精添加量2%、柠檬酸添加量0.2%、蜂蜜添加量5%。该产品具有良好的感官性状,是一种营养丰富,开发前景广阔的产品。In this paper, a new Solid bererage was processed through the alcohol extraction,water extraction, vacuum concentration, granulate, desiccation processing, using ginseng and wolfberry as the main raw material, amylodextrin as the drying aids.Judging with the sensory evaluation, through the single factor experiment,the Minitab factor screening, combined with the orthogonal test to the production process optimization experiment design. Evaluation of the effect of ginseng extract and wolfberry extract ratio, amylodextrin amount, glucose amount, lactose amount, citric acid amount, honey amount 6 factors on tofu sensory. To determine the optimal production technology for the ginseng and wolfberry extract extract ratio1∶2.5, amylodextrin amount 2%, citric acid amount 0.2%, honey amount 5%. The product has good sensory properties, is a nutrient rich, with broad prospects for development of products.

关 键 词：人参 枸杞 玉米糊精 Minitab设计 固体饮料 工艺 

分 类 号：TS278[轻工技术与工程—农产品加工及贮藏工程]