鲜西洋参饮料加工工艺的研究  

Processing technology of fresh American ginseng beverage

作　　者：李家磊[1] 卢淑雯[1,2] 任传英[1] 高扬[1] 洪滨[1] 王崑仑 沈卉芳[1] 谢学军[1] 周野[1] 付建国 吕世祥[4] 

机构地区：[1]黑龙江省农业科学院食品加工研究所,黑龙江哈尔滨150086 [2]黑龙江省食物与营养咨询指导委员会,黑龙江哈尔滨150086 [3]黑龙江东度参业科技发展有限公司,黑龙江海林157100 [4]黑龙江省农业科学院,黑龙江哈尔滨150086

出　　处：《中国酿造》2015年第8期82-85,共4页China Brewing

基　　金：黑龙江省青年基金(QC2013C024);黑龙江省博士后资助经费(LBH-Z12243)

摘　　要：以鲜西洋参为主要原料制作西洋参饮料并优化其最佳配方。在单因素试验的基础上,并以感官评价为指标,通过正交试验确定鲜西洋参饮料的最佳配方为鲜西洋参汁50%,砂糖6%,复合添加剂0.4%(黄原胶0.2%+β-环糊精0.2%),在此配方下,加工制成的鲜西洋参饮料色泽呈均匀一致的微乳黄色,口感自然细腻,味微甘苦,并伴有西洋参独特的气味,饮料流动性好,无沉淀。该产品不仅风味独特、而且较好的保留了西洋参的营养保健价值,符合当下人们对健康膳食的要求,因此,具有一定的开发应用价值。Using fresh American genseng（Panax quiquefolium） as raw material, P. quiquefolium juice was produced and the formula of juice was optimized. On the basis of single factor experiment, using sensory evaluation score as evaluation index, the optimal formula was determined by orthogonal experiment as follows： P. quiquefolium juice 50%, granulated sugar 6%, compound additive 0.4%（xanthan gum 0.2%＋β-cyclodextrin 0.2%）.Under the optimal condition, the product was uniform with slight yellow color, the taste was natural with slightly bitter and unique P. quiquefolium smell, the drink had good liquidity without precipitation. This product not only had a unique flavor, but also had good nutritional health care value,which was in accordance with the requirements of the people＇s health food. Therefore, the drink had a certain application value.

关 键 词：鲜西洋参 饮料 加工工艺 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]