葫芦素葛花醒酒饮料的工艺研究  

Study on the Technology of Sobering-up Drink of Cucurbitacin and Flos Puerariae

作　　者：于佳弘 盛杰 董晓静 李银塔 YU Jia-hong;SHENG Jie;DONG Xiao-jing(Weihai Ocean Vocational College,Rongcheng,Shandong 264300)

机构地区：[1]威海海洋职业学院,山东荣成264300

出　　处：《安徽农业科学》2020年第20期176-179,共4页Journal of Anhui Agricultural Sciences

基　　金：威海市特色果蔬高值加工工程技术研究中心科研开放专项(GSGC-2019-0003)。

摘　　要：该研究以葫芦素和葛花提取物为主要原料,通过感官检验和正交试验研究了具有醒酒效用饮料的最佳配方。当葫芦素含量为0.02 g/L时,以乙醇脱氢酶活性为评价指标,结果表明葛花提取物添加量为2.2 g/L时具有较强的乙醇脱氢酶激活率。通过加权评分法进行饮料味道调整,确定了醒酒饮料的最佳口感,调味因素添加量为蔗糖20%、柠檬酸0.6%、薄荷汁2.0%时感官评定分值最高,感官评分为8.02分,得到了质地澄清、口感清爽、醒酒保肝效果俱佳的产品。In the paper,using cucurbitacin and flos puerariae as main raw materials to make the sobering-up drink,the optimal prescription was studied by sensory examination and orthogonal design.When the additive amount of flos puerariae was 2.2 g/L and the additive amount of cucurbitacin was 0.02 g/L,the drink had strong activity of ADH.The result showed that the best taste of the sobering-up drink was a combination of 20%of sugar,0.6%of citric acid and 2.0%of mint juice.On this condition,the sensory score of the drink was 8.02 points,the drink was fresh in taste flavor,which could sober up and protect the liver.

关 键 词：醒酒 葫芦素 葛花 加权评分法 饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]