蒲公英枸杞红枣复合保健饮料的工艺研制  

The Development Process of Compound Healthy Beverage with Dandelion and Red Dates and Chinese Wolfberry

作　　者：贾娟 马川兰[1,2] 李亚鹏 翟雪静[1] JIA Juan;MA Chuan-lan;LI Ya-peng;ZHAI Xue-jing(Henan University of Technology,Luohe Institute of Technology,Luohe 462002,China;Luohe Vocational Technology College,Luohe 462002,China)

机构地区：[1]河南工业大学漯河工学院,河南漯河462002 [2]漯河职业技术学院,河南漯河462002

出　　处：《中国果菜》2021年第9期37-44,69,共9页China Fruit & Vegetable

基　　金：漯河职业技术学院重点科研创新团队项目(LZYCXTD-201805)。

摘　　要：本文研究了蒲公英枸杞红枣复合保健饮料的工艺,以蒲公英中的黄酮提取率为考查指标,通过单因素试验和响应面法优化了蒲公英黄酮提取工艺;随后以蒲公英浸提液、红枣浸提液、枸杞浸提液、蔗糖、柠檬酸等为原料,采用单因素和正交试验优化复合饮料的最佳工艺参数。结果表明,蒲公英水提工艺最佳提取条件为液料比31∶1(mL/g)、提取温度83℃,提取时间52 min;饮料的最佳工艺为蒲公英添加量15%、红枣添加量12%、枸杞添加量7%、蔗糖添加量7%、柠檬酸添加量0.01%,此条件下产品感官评价最好,研制出的天然复合保健饮料风味独特、酸甜适度、色泽均匀,开发前景广阔。In this paper,the extraction process of flavonoids from dandelion was optimized by single factor and response surface methodology to study on the technology of producing of dandelion and red dates and Chinese wolfberry compound health beverage.Dandelion extract,jujube extract,wolfberry extract,sucrose and citric acid as raw materials,the optimum process parameters of compound beverage were optimized by single factor and orthogonal test.The results showed that the optimum extraction conditions of dandelion were as follows:ratio of liquid to material 31∶1,the extraction temperature 83℃,the extraction time 52 min.The optimum technology of the beverage was as follows:dandelion 15%,jujube 12%,wolfberry 7%,sucrose 7%,citric acid 0.01%,the sensory evaluation of the product was the best,and the natural compound beverage had unique flavor,moderate acidity and sweetness,uniform color,with development the future.

关 键 词：蒲公英 红枣 枸杞 复合饮料 工艺优化 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]