山楂枸杞固体饮料的工艺研究  

Study on the Process Optimization of Solid Beverage of hawthorn and lycium chinensis

作　　者：孙超越 赵大鹏 于鑫阳 闫曦文 于潇淳 SUN Chao-yue;ZHAO Da-peng;YU Xin-yang;YAN Xi-wen;YU Xiao-chun(College of Food Science and Engineering,Tonghua Normal University,Tonghua,Jilin 134002;Development Engineering Center of Edible Plant Resources of Changbai Mountain,Tonghua Normal University,Tonghua,Jilin 134002)

机构地区：[1]通化师范学院食品科学与工程学院,通化134002 [2]通化师范学院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3期46-49,共4页Ginseng Research

基　　金：通化师范学院学生创新与技能训练项目,项目编号:CS2020066。

摘　　要：研究以山楂、枸杞为主要原料,辅以木糖醇、白砂糖、麦芽糊精、卡拉胶等,应用超微粉碎法制备固体饮料。采用单因素、正交试验法对山楂枸杞固体饮料配方进行优化,并对其水分及总黄酮含量进行检测。结果表明,山楂枸杞固体饮料的最佳配方为山楂12.5%,枸杞37.5%,白砂糖27%,麦芽糊精5.5%,卡拉胶0.5%,木糖醇17%。饮料产品外观状态均匀,冲调后口感酸甜适中,总黄酮含量为14.02 mg/g,本研究结果为长白山特色食品资源开发提供了参考。Hawthorn and lycium chinensis were used as the main raw materials,supplemented with xylitol,sugar,maltodextrin,carrageenan.The formula of solid beverage was optimized by single factor and orthogonal test,and the water content and total flavonoids content were detected.The results showed that the best formula of hawthorn and lycium chinensis solid beverage was hawthorn 12.5%,wolfberry 37.5%,sugar27%,maltodextrin 5.5%,carrageenan 0.5%,xylitol 17%.The results of this study provide a reference for the development of Changbai Mountain characteristic food resources.

关 键 词：山楂 枸杞 固体饮料 工艺 

分 类 号：TS278[轻工技术与工程—农产品加工及贮藏工程]