老药桔植物保健饮料工艺优化研究  

Study on Optimization of Processing Technology of Old Medicine Orange Functional Beverage

作　　者：吴漫晔[1] 黄忻 廖鹏[1] 李桐 郭俊华 邓美华 WU Manye;HUANG Xin;LIAO Peng;LI Tong;GUO Junhua;DENG Meihua(Department of Bioengineering,Jieyang Vocational and Technical College,Jieyang 522000,China)

机构地区：[1]揭阳职业技术学院生物工程系,广东揭阳522000

出　　处：《现代食品》2020年第21期96-100,104,共6页Modern Food

基　　金：2017年度揭阳市创新发展专项资金项目“药用凉果老药桔植物保健饮料的研制”(编号:2017XM047);揭阳职业技术学院校内科研项目(编号:2017JYCKZ01)。

摘　　要：本研究以中医药理论为指导,研制一种具有健胃消食、解酒功效的植物保健饮料。在单因素实验的基础上,设计正交实验,得到老药桔最佳提取工艺为:提取物老药桔不做粉碎处理,固定料液比为1∶15,70℃回流提取2 h。采用感官评定法,设计正交实验,得到老药桔饮料最佳配方为:提取液(mL)∶5%柠檬酸(mL)∶1%肉桂(mL)=200∶4∶5,采用此组合可以调配出风味突出,酸甜适口的老药桔饮料。Guided by the theory of traditional Chinese medicine,a kind of plant health beverage with the functions of stomach-strengthening,digestion and alcohol-relieving was developed in this study.On the basis of single factor experiment,the orthogonal experiment was designed.The optimum extraction process was as follows:the extract was not crushed,the ratio of fixed material to liquid ratio was 1∶15,reflux at 70℃for 2 hours.The processing and formula of functional drink were studied by using flavor appraisement and orthogonal test method.The results showed that the best formula of the old medicine orange beverage was:extract(mL)∶5%citric acid(mL)∶1%cinnamon(mL)=200∶4∶5.By using this combination,the old medicine orange beverage with outstanding flavor and sweet and sour taste can be prepared.

关 键 词：老药桔 植物保健饮料 工艺优化 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]