金钗石斛多糖提取及风味饮料制备研究  

Study on Polysaccharide Extraction and Flavoring Beverage Preparation of Dendrobium nobile

作　　者：李夏[1,2] 胡琪 胡孟君 姚禹 LI Xia;HU Qi;HU Mengjun;YAO Yu(Sichuan Vocational College of Chemical Technology,Luzhou,Sichuan 646000,China;Luzhou Key Laboratory of Natural Products and Functional Food Development,Luzhou,Sichuan 646000,China)

机构地区：[1]四川化工职业技术学院,四川泸州646000 [2]天然产物与功能性食品开发研究泸州市重点实验室,四川泸州646000

出　　处：《农产品加工》2022年第13期24-28,33,共6页Farm Products Processing

基　　金：泸州市科技局农业科技重点研发项目(2020-NYF-14);四川化工职业技术学院校级课题项目(SCHYB-2022-08)。

摘　　要：以金钗石斛为主要材料,通过正交试验分析金钗石斛多糖浸提的最佳制备工艺。使用水蜜桃香精、甜菊糖苷、L-苹果酸对饮料进行调配,以感官评分为指标,使用响应面法对添加剂配比进行分析,制备金钗石斛多糖饮料。结果表明,在温度70℃,料液比1∶40(g∶mL)条件下浸提75 min,金钗石斛多糖浸提效果最好。使用0.3%水蜜桃香精、0.03%甜菊糖苷、0.002%L-苹果酸对饮料进行调配,能够在保留金钗石斛特有清香的同时使饮料带有水蜜桃的香甜,且石斛和水蜜桃香味协调,饮料汤汁清亮舒适、口感细腻柔滑,甘甜适口,且饮料中石斛多糖含量较高,具有一定保健功效。Dendrobium nobile Lindl was used as the main materials.The optimum preparation technology of Dendrobium nobile polysaccharide was analyzed by orthogonal experiment.Peach essence,stevia glycoside and L-malic acid were used to prepare the beverage,sensory scores were used as indicators,response surface methodology was used to analyze the ratio of additives.The compound additive for Dendrobium nobile polysaccharide beverage was prepared.The results showed that extraction temperature was 70℃and the solid-liquid ratio was 1∶40(g∶mL)for 75 min,Dendrobium nobile beverage with high polysaccharide content can be prepared.The beverage was prepared with 0.3%peach essence,0.03%stevia glycoside and 0.002%L-malic acid.The beverage had the best taste and Dendrobium nobile content in the beverage is high,which had certain health care effect.

关 键 词：金钗石斛 添加剂 多糖 风味 

分 类 号：S645[农业科学—蔬菜学]