牛蒡红枣复合养生饮料的研制  

Processing Technology of Healthy Compound Beverage of Burdock and Red Jujube

作　　者：谷绒[1] 万国福[1] 张嫚[1] 张兰[1] GU Rong WAN Guo-fu ZHANG Man ZHANG Lan(Jiangsu Food and Pharmaceutialc Science College, Huai＇an 223003, Jiangsu, Chin)

机构地区：[1]江苏食品药品职业技术学院,江苏淮安223003

出　　处：《食品研究与开发》2017年第1期67-72,共6页Food Research and Development

摘　　要：通过对牛蒡、红枣两种药食同源原料进行多糖等活性成分浸提,进一步进行单因素试验确定牛蒡浸提汁:红枣浸提汁混合比例、蔗糖添加量、混合酸添加量3个因素为响应面试验影响因素,利用Design-Expert 8.0设计响应面试验,优化牛蒡红枣复合饮料配方条件,结果表明:红枣与水经2次浸提,其质量比为1∶7,牛蒡与水质量比为1∶8进行打浆取汁,牛蒡汁∶红枣浸提汁混合体积比例为1∶3,蔗糖添加量、混合酸添加量分别为混合汁总量的6.01%、0.04%时,制得牛蒡红枣复合饮料品质最好,稳定性最强。Through the polysaccharides was extracted from the burdock and the red jujube,and the formulation conditions was optimized,the mixture ratio of burdock leaching juice and red jujube leaching juice,sucrose content,mixed acid adding amount were three factors influencing factors for the response surface experiment.Designing the response surface experiment by Design- Expert 8.0,the optimization process conditions of burdock jujube compound drink is that the mass ratio of red jujube and water was 1 ∶ 7,twice extraction,the mass ratio of burdock and water was 1 ∶ 8,the volume ratio of burdock root extract and red jujube leaching juice was 1 ∶ 3,the sucrose content and the mixed acid adding amount were 6.01 % and 0.04 %. In this way the bur-dock jujube compound beverage quality is the best and solution stability is the most stable.

关 键 词：牛蒡 红枣 加工工艺 浸提 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]