甘草金银花消暑饮料研制  

Study on Summer Drink of Honeysuckle and Liquorice

作　　者：徐振秋[1,2] 李雪峰[1,2] 李曼曼[1,2] 毕宇安[1,2] 

机构地区：[1]江苏康缘药业股份有限公司,江苏连云港222001 [2]中药制药过程新技术国家重点实验室,江苏连云港222001

出　　处：《食品与发酵科技》2016年第1期106-110,共5页Food and Fermentation Science & Technology

摘　　要：探讨制作金银花、甘草消暑饮料的最佳工艺条件。采用正交试验分别获得制备金银花汁、甘草汁的最佳浸提条件,以金银花汁、甘草汁、柠檬酸、白砂糖含量为单因素,以产品的外观、颜色、气味、口感等感官评分为指标,通过正交试验,得出该复合饮料的最佳配方。结果表明,金银花的最佳浸提条件为加水量12倍,浸提温度90℃,浸提时间25min,浸提次数2次;甘草的最佳浸提条件为加水量10倍,浸提温度90℃,浸提时间20min,浸提次数2次。该消暑饮料的最佳配方为:金银花浸提液40%,甘草浸提液20%,柠檬酸0.4%,白砂糖10%。该产品呈亮黄色,色泽均匀一致,口感适口,具有金银花和甘草的天然风味。The study aimed to discuss the optimum technological condition for preparing the summer drink of honeysuckle and liquorice. The best extracting conditions for preparing the juices of honeysuckle and liquorice were obtained through the orthogonal experiment resp. Use the juices of honeysuckle, liquorice, citric acid and white granulated sugar as the factors and the sensory value such as the appearance, color, smell and taste as the indexes,the optimum formula of this summer drink obtained through orthogonal experiment. The results showed that, the best extracting conditions for preparing the honeysuckle juice was the adding water volume by 12 times, temperature of90℃, decocting 2 times and 30 min every time and that for liquorice was the adding water volume by 10 times,temperature of 90 ℃, decocting 2 times and 20 min every time. The optimum formula of this summer drink the honeysuckle liquorof 40 %, the licorice liquor of 20 %, the white granulated sugar of 10 % and the citric acid of0.4 %. This product was bright-yellow with equal uniformity and palatable taste, which had the natural flavor of honeysuckle and liquorice.

关 键 词：金银花 甘草 消暑饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]