余甘子固体饮料配方研究  

Study on the Formula of Yuganzi Solid Drink

作　　者：赵旭珠 林长彬[1] 李晚谊[2] 于丽娟 陈建[1] 李宏 夏陈[1] 邓俊琳 李智敏[2] Zhao Xuzhu;Lin Changbin;LiWanyi;Yu Lijuan;Chen Jian;Li Hong;Xia Chen;Deng Junlin;Li Zhimin(Institute of Agricultural Products Processing,Sichuan Academy of Agricultural Sciences,Chengdu610066;Medicinal Plants Research Institute,Yunnan Academy of Agricultural Sciences,Kunming650205;Agro-Products Processing Research Institute,YunnanAcademy of Agricultural Sciences,Kunming 650221,China)

机构地区：[1]四川省农业科学院农产品加工研究所,四川成都610066 [2]云南省农业科学院药用植物研究所,云南昆明650205 [3]云南省农业科学院农产品加工研究所,云南昆明650221

出　　处：《广东化工》2020年第7期73-75,共3页Guangdong Chemical Industry

基　　金：云南省科技厅重点研发计划项目-食药两用植物(余甘子和滇黄精)功能成份挖掘及特征营养物质加工利用技术研究(2018BB024)。

摘　　要：目的:研究余甘子固体饮料的配方。方法:以感官品质审评得分为评价指标,通过单因素和L9(34)正交试验对余甘子固体饮料配方进行考查,以余甘子粉和柠檬酸、白糖为主料,菊粉为辅料,麦芽糊精为填充剂,得此最佳配方。结果:最佳添加量分别为:余甘子粉为0.7 g/6 g、白糖为3.4 g/6 g、柠檬酸为0.04 g/6 g、菊粉为0.75 g/6 g、麦芽糊精为1.11 g/6 g,料液比为6∶100。Objective:To study the formula of Phyllanthus emblica L.solid drink.Methods:By means of the sensory quality evaluation score as the evaluation index,in order thatformula of Phyllanthus emblica L.was examined by single factor and L9(34)orthogonal test.The best formula was obtained by using Phyllanthus emblica L.powdercitric acid and white sugar as the main materials,inulin as the excipient、maltodextrin as the filler.Results:The optimum admixture was 0.7 g/6 g Phyllanthus emblica L.,3.4 g/6 g white sugar,0.04 g/6 g citric acid,0.75 g/6 g inulin,1.11 g/6 g maltodextrin,and the ratio of feed to liquid was 6∶100.

关 键 词：余甘子 固体饮料 单因素 正交实验 

分 类 号：TQ[化学工程]