黄精山药枸杞复合饮料的研制  

Study on Processing Composite Beverage from Polygonatum sibiricum,Chinese Yam and Wolfberry

作　　者：刘日斌[1] 钟瑞敏[1] 朱建华[1] 刘国凌[1] 邹秀容[1] 谢思芸[1] 叶俊 孙慧欢 LIU Ri-bin;ZHONG Rui-min;ZHU Jian-hua;LIU Guo-ling;ZOU Xiu-rong;XIE Si-yun;YE Jun;SUN Hui-huan(Henry Fok School of Food Science and Engineering,Shaoguan University,Shaoguan 512005,Guangdong,China)

机构地区：[1]韶关学院英东食品学院,广东韶关512005

出　　处：《食品研究与开发》2020年第19期140-144,共5页Food Research and Development

基　　金：2018年韶关市科技计划(社会发展与农村科技专项经费自筹)项目(2018sn155);韶关市科学技术局科技计划项目(2019sn083、2018sn156);韶关学院第二十批(2019年度)校级教育教学改革项目(SYJY20192019)。

摘　　要：以黄精、山药、枸杞3种药食同源材料为原料,采用超声波辅助酶法提取工艺和超声波辅助提取工艺提取相应的汁液,通过单因素试验和正交试验研究主要原辅材料不同含量对产品感官品质的影响。结果表明,该复合饮料的最佳配方为黄精提取液25%、山药汁20%、枸杞提取液6%、白砂糖6%、柠檬酸0.08%。该复合饮料色泽棕黄悦目、香气浓郁、酸甜适口,多糖含量为3.29%。In this study,Polygonatum sibiricum,Chinese yam and wolfberry as the main raw materials,the corresponding sap was extracted by ultrasonic assisted enzymatic extraction process and ultrasonic assisted extraction process.By the single factor and orthogonal experiment,the effects of different formulae of the materials used on the organoleptic qualities of products had been researched.The optimal formula was obtained as follows:25%Polygonatum sibiricum extraction,20%Chinese yam juice,6%wolfberry extraction,6%white sugar and 0.08%citric acid.A kind of composite beverage was developed successfully with a brownish-yellow color,a strong aroma,a sweet and sour taste,and polysaccharide content was 3.29%.

关 键 词：黄精 山药 枸杞 正交试验 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]