沙棘、雪菊保健饮料的加工工艺研究  

Study on the Processing Technique of Sea Buckthorn and Coreopsis Tinctoria Flowers Compound Health Beverage

作　　者：李芳[1] 孙来华[1] 李春香[1] 陈士利 卞生珍[1] 孔令明[3] 

机构地区：[1]新疆轻工职业技术学院,新疆乌鲁木齐830021 [2]新疆西域金锄生物工程有限公司,新疆乌鲁木齐830001 [3]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052

出　　处：《食品研究与开发》2015年第14期45-48,共4页Food Research and Development

摘　　要：以沙棘、昆仑雪菊为主要原料,研究了沙棘、雪菊保健饮料的制作工艺,并着重研究了复合酶解榨汁技术的工艺条件、双频超声波辅助浸提技术的工艺条件和饮料的调配配方,确定了饮料最佳的工艺参数。最佳的复合酶解榨汁工艺条件为:p H3.0、复合酶制剂添加量0.6%、酶解温度50℃、酶解时间2.5 h;最佳的双频超声浸提工艺条件为:超声复合频率为20 k Hz/50 k Hz,声强为0.7 W/cm2,超声浸提温度为55℃,浸提时间为1.5 h;最佳配方组合是:沙棘汁20%、雪菊浸提液30%、砂糖10.0%、柠檬酸0.3%。制得的产品风味独特,营养丰富。Sea buckthorn and coreopsis tinctoria flowers were used as raw material to study on the processing technique of sea buckthorn and coreopsis tinctoria flowers compound health beverage. The processing conditions of composite enzymatic hydrolysis, the technological conditions of two-frequency ultrasonic-assisted extraction and the compounding formula of beverage were emphasized specially. The suitable technical parameters were obtained：the optimum processing conditions of composite enzymatic hydrolysis was pH3.0 , adding amount of enzyme 0.6%, temperature 50℃, time 2.5 h;the optimum processing conditions of two-frequency ultrasonic-assisted extraction was ultrasonic freguency 20 kHz/50 kHz,intensity 0.7 W/cm2, temperature 55℃, time 1.5 h;the optimum formula of beverage was sea buckthorn juice 20%, coreopsis tinctoria flowers extracts 30%, sugar 10.0%, citric acid 0.3%. The product has unique flavor and rich nutrition.

关 键 词：沙棘 昆仑雪菊 饮料 复合酶解 双频超声 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]