香蕉花功能饮料工艺研究  

Banana Flower Functional Beverage Technology Research

作　　者：刘旭光[1] 林志立[2] 林丹琼[1] 吴杭涛 庞胜强 

机构地区：[1]广东农工商职业技术学院热作系,广东广州510507 [2]解放军第四二一医院,广东广州510318

出　　处：《农产品加工》2016年第2期29-32,共4页Farm Products Processing

摘　　要：以香蕉花浸提液、复合甜味剂、复合酸味剂、增稠剂、护色剂等为原料,通过单因素试验和正交试验,对香蕉花功能饮料进行工艺探讨和配方优化。结果表明,料水比1∶3,甜酸味剂阿斯巴甜0.015%,甜菊糖0.002%,安赛蜜0.03%,柠檬酸0.02%,柠檬酸钠0.01%,苹果酸0.01%,护色剂VC 0.012%,增稠剂羟甲基纤维素钠0.003%,果胶0.006%,在此条件下研制出的香蕉花功能饮料色泽鲜艳、酸甜可口,具有香蕉花特有风味,含有总酚、生物碱及DPPH自由基清除能力,对糖尿病患者、心血管患者有一定预防和治疗作用。Base on banana flower extract,composite compound sweeteners,sour agent,thickener,stabilizer color-protecting as raw material,through the single factor test and orthogonal test,the banana flower functional beverage process and formula optimization is discussed. The results show that the leaching solution and water ratio of 1∶3,sweet and sour flavor enhancer 0.015% aspartame,stevia sugar 0.002%,honey 0.03%,citric acid 0.02%,sodium citric acid 0.01%,malic acid 0.01%;stabilizer color-protecting VC content 0.012%,thickening agent content is 0.003%,pectin 0.006%. Under this condition,the banana flower functional beverage weth bright color,sweet and sour,taste good,has the banana flavors,with total phenol,alkaloid and DPPH radical scavenging ability, also have certain in patients with diabetes, cardiovascular prevention,treatment effec.

关 键 词：香蕉花 饮料 甜味剂 增稠剂 护色剂 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]