人参蜂王浆浓缩饮料制备工艺优化  

Optimization of Preparation Technology of High-Purity Ginseng-Royal Jelly Plant-Based Beverages

作　　者：李炳东 李云涛 郭建敏 王晓莹 汤澍 曲悦 LI Bingdong;LI Yuntao;GUO Jianmin;WANG Xiaoying;TANG Shu;QU Yue(Harbin Yeekong Herb Incorporated,Harbin,Heilongjiang 150000)

机构地区：[1]哈尔滨怡康药业有限公司,黑龙江150000

出　　处：《食品工业》2022年第6期15-18,共4页The Food Industry

摘　　要：通过合理配伍,将人参、蜂王浆作为主要成分,制备高纯度植物饮料。通过单因素试验初步确定蜂蜜、人参、蜂王浆、柠檬酸的添加范围,根据单因素试验结果确定正交试验因素水平,对人参蜂王浆植物饮料的感观进行调节。当蜂蜜添加量为35%,人参添加量为8%,蜂王浆添加量为10%,柠檬酸添加量为0.2%时色泽最好,口感最佳,且饮料状态稳定。Through reasonable compatibility,ginseng and royal jelly were used as the main components to prepare high-purity plant beverage.Addition range of honey,ginseng,royal jelly and citric acid was preliminarily determined by single factor test,and factor level of orthogonal test was determined according to the results of single factor test to adjust the perception of ginseng royal jelly plant beverage.When the amount of honey was 35%,ginseng was 8%,royal jelly was 10%and citric acid was 0.2%,the color and taste were the best,and the beverage state was stable.

关 键 词：人参 蜂王浆 浓缩 蜂蜜 柠檬酸 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]