一种油莎豆保健饮料的制作工艺  

Processing Technology of a Kind of Health Beverage of Cyperus esculentus

作　　者：杨鹭生 项贵香 YANG Lusheng;XIANG Guixiang(Practice Section,Academic Affairs Office,Wuyi College,Wuyishan,Fujian 354300,China;College of Ecology and Resource Engineering,Wuyi College,Wuyishan,Fujian 354300,China)

机构地区：[1]武夷学院教务处实践科,福建武夷山354300 [2]武夷学院生态与资源工程学院,福建武夷山354300

出　　处：《农产品加工》2020年第12期29-32,共4页Farm Products Processing

基　　金：福建省科技创新平台建设计划项目(2017N2005);国家级大学生创新创业训练计划项目(201810397006)。

摘　　要：以油莎豆、枸杞为主要原料,采用单因素试验及正交试验设计,研究油莎豆油莎豆保健饮料的生产工艺,以确定原辅料的最佳配比。结果表明,枸杞∶油莎豆∶水为1∶10∶70时为最佳料液比;当黄原胶∶单甘脂∶琼脂=1.5∶1∶1,以其总添加量为0.35%时油莎豆保健饮料的稳定性最好;添加0.10‰抗坏血酸对油莎豆保健饮料的护色效果最好;蔗糖的最适添加量为12.5%;在105℃条件下20 min时获最佳杀菌效果。This study was dealt with the Cyperus esculentus health drink,using chufa tubers and medlar fruits as main raw materials.The optimal conditions were obtained by a series of single factor tests or L9(34)orthogonal design test.The results showed that the optimum conditions for producing the drink were as follows:the ratio of materiel to liquid was medlar∶chufa∶water 1∶10∶70,0.35%of stabilizer dosage was composed of xanthan gum∶glycerinmonostearate∶agar=1.5∶1∶1,colour fixative dosage was 0.10‰vitamin C,sucrose dosage was 12.5%,and sterilization pressure was 105℃for 20 min.

关 键 词：油莎豆 枸杞 饮料 制作工艺 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]