荷叶含乳饮料的工艺研究  

Study on the Process of Lotus Leaf Milk Beverage

作　　者：王雍飞 姚江奇 侯林浩 孙汉巨[1] 操小栋[1] 叶永康[1] 何述栋[1] Wang Yongfei;Yao Jiangqi;Hou Linhao;Sun Hanju;Cao Xiaodong;Ye Yongkang;He Shudong(Shool of Food Science and Engineering,Hefei University of Technology,Hefei 230009,China)

机构地区：[1]合肥工业大学食品与生物工程学院,合肥230009

出　　处：《包装与食品机械》2020年第4期23-27,33,共6页Packaging and Food Machinery

基　　金：2019年安徽省重点研究和开发计划项目(201904a06020030);2019年成都市技术创新研发项目(2019-YF05-00965-SN)。

摘　　要：以粗多酚浸提得率、可溶性固形物含量为指标,采用正交试验设计,确定荷叶浸提的最佳工艺为料液比1:60(m/v)、浸提温度70℃、浸提时间40 min;以荷叶浸提液、牛奶为主要原料,添加适量蜂蜜,以感官评分为指标,通过响应面分析优化,确定该饮料最优配方为32.3%(v/v)荷叶浸提液、36.3%(v/v)牛奶及1.3%(v/v)蜂蜜;以产品稳定性结合感官评价为指标,确定使用0.05%(w/v)果胶和0.15%(w/v)黄原胶时饮料品质最佳。In this study,the optimal process conditions for the extraction of lotus leaf juice were determined by using the extraction rate of crude polyphenols and soluble solid content as evaluation index through the orthogonal test,The optimum process condition was solid-to-liquid ratio1:60(m/v),the extraction temperature 70℃and the extraction time 40 min.The lotus leaf extract and milk were used as the main raw materials and adding an appropriate amount of honey to design the beverage.Additionally,through the response surface optimization test and using the sensory score as the evaluation index,the optimal formula for this beverage was determined as 32.3%(v/v)lotus leaf extract,36.3%(v/v)milk and 1.3%(v/v)honey.Ultimately,based on the product stability and sensory evaluation,the best quality beverage was obtained when 0.05%(w/v)pectin and 0.5%(w/v)xanthan gum were used.

关 键 词：荷叶 浸提 多酚化合物 复合稳定剂 含乳饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]