五味子叶保健饮料工艺研究  

Study on the Process of Schisandra Leaf Health Drink

作　　者：刘冰[1] 姜珊[1] 耿丽晶[1] 陈伟杰[1] 曲兴源 周围[1] 

机构地区：[1]辽宁医学院食品科学与工程学院,锦州121001

出　　处：《食品工业》2015年第3期210-213,共4页The Food Industry

基　　金：国家自然科学基金(81401189);辽宁省高等学校杰出青年学者成长计划(LJQ2012073);辽宁省"大学生创新创业训练计划"项目(201210160011);辽宁医学院"奥鸿"大学生科技创新课题(2011D03);辽宁医学院"校长奥鸿博泽基金"(XZJJ20130101-03);中华医学会医学教育研究课题(项目编号:2012-RC-15)

摘　　要：以五味子叶为原料,对五味子叶保健饮料开发工艺进行了优化。通过提取温度、提取时间和料液比3个因素优化浸提条件,再根据不同比例调配并进行感官评价得到最佳的五味子叶保健饮料的工艺参数,即五味子叶粉末与水比例为1∶200(g/mL),100℃水浸提1 min获得五味子叶汁,再通过添加蜂蜜10%,VC 0.01%,柠檬酸0.05%最终获得五味子叶保健饮料产品。生产出的饮料具有独特的风味,且酸甜适口、营养丰富、组织状态良好,是具有开发前景的复合功能性饮料。Schisandra leaves as raw material for the development of Schisandra leaf health beverages process was optimized.Three extraction condition factors,extraction temperature,extraction time and solid-liquid ratio,were optimized.The different proportions of flavorings were analyzed according to the sensory evaluation.The best process parameters of Schisandra leaf health drink were obtained.The aqueous extracts of Schisandra leaf juice was obtained as followings：the ratio of Schisandra leaf powder and water was 1：200（g/mL）,extraction temperature 100 ℃,extraction time 1 min.Then Schisandra leaf health drink products ultimately were added with the honey by 10%,VC by 0.1% and citric acid by 0.5%.Product is nutrient-rich with a unique flavor and sweet and sour taste,which is promising development of complex functional beverage.

关 键 词：五味子叶 浸提 工艺参数 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]