用响应面法研制荔枝草金银花复合保健饮料  

Development of Salvia Plebeia and Honeysuckle Compound Drink by Response Surface Methodology

作　　者：黄秀锦[1] 李新建[1] 李思阳[1] 彭菲菲 HUANG Xiu-jin;LI Xin-jian;LI Si-yang;PENG Fei-fei(Jiangsu Food and Pharmaceutical Science College,Huai＇an 223003,Jiangsu,China)

机构地区：[1]江苏食品药品职业技术学院,江苏淮安223003

出　　处：《江苏调味副食品》2018年第4期17-21,33,共6页Jiangsu Condiment and Subsidiary Food

基　　金：淮安市科技计划项目(工业)“淮安特色中药荔枝草治疗慢性咽炎作用机制研究及其系列产品开发”(HAG201613)

摘　　要：以荔枝草、金银花为主要原料,运用响应面法对荔枝草金银花复合饮料的配方和工艺进行研究。结果表明,以47. 2%提取液、6. 99%白砂糖、3. 28%蜂蜜、0. 48%柠檬酸的工艺参数,可研制出色泽均匀、组织状态良好、口感细腻、酸甜可口、香气怡人的荔枝草饮料。Taking salvia plebeia and honeysuckle as raw material, the formula and process of litchi and honeysuckle compound beverage were studied by response surface design. The results show that by the technical parameter of 47.2% extraction liquid, 6.99% sucrose, 3.28% honey, and 0.48% citric acid, can produce composite beverage with beautiful luster, good texture, delicate taste, sweet and sour taste and aroma coordination.

关 键 词：荔枝草 金银花 响应面法 复合饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]