低糖蒲公英饮料的研制  

Study on the preparation of dandelion beverage with lower sugar

作　　者：任芋芋 任熠 赵兵兵 刘荣乐 贺敏菊 王佳艺 翟琬琪 梁瑞欣 姜瑞平 REN Yu-yu;REN Yi;ZHAO Bing-bing;LIU Rong-le;HE Min-ju;WANG Jia-yi;ZHAI Wan-qi;LIANG Rui-xin;JIANG Rui-ping(Department of Pharmaceutics and Food Science,Tonghua Normal University,Tanghua 134002,China;ChanghaiMountain edible plant resources development engineering center,Tanghua 134002,China)

机构地区：[1]通化师范学院食品科学与工程学院,通化134002 [2]长白山食用植物资源开发工程中心,通化134002

出　　处：《人参研究》2021年第1期37-39,共3页Ginseng Research

基　　金：通化师范学院非师范专业学生创新训练项目,项目编号:CS2020075.

摘　　要：以蒲公英全株为原料,经过杀青,干燥,浸提,调配等工艺,制成具有蒲公英风味且酸甜可口的饮料。采用单因素和正交设计实验,确定蒲公英饮料的最佳工艺。结果表明:低糖蒲公英饮料的最佳配方即蒲公英原茶料液比为1:5,麦芽糖醇8.0%,柠檬酸0.03%,柠檬酸钠0.04%,蜂蜜1.0%,六偏磷酸钠0.03%,异抗坏血酸钠0.025%。In this paper,the beverage with dandelion flavor was studied through the prcess of killing green,drying,extracting and blending.The best technology of dandelion beverage was determined bysingle-factor and orthogonal experiments.The results show that:dandelion liquid ratio was 15,maltitol 8.0%e,citric acid 0.03%,sodium citrate 0.04%e,honey 1.0%e,six partial sodium ortho acid 0.03%,sodium erythorbate 0.025%.The low sugar dandelion drink made by this formula was the best taste.

关 键 词：蒲公英 低糖 饮料 配方 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]