黄精山楂山药果丹皮的研制  

Preparation of Sweetened Roll of Rhizoma polygonati,Hawthorn and Yam

作　　者：孙军涛[1] 郭瑞芳 王德国[1] 肖付刚[1] 赵兰星 尹百灵 SUN Jun-tao;GUO Rui-fang;WANG De-guo;XIAO Fu-gang;ZHAO Lan-xing;YIN Bai-ling(Key Laboratory of Biomarker Based Rapid-detection Technology for Food Safety in Henan Province,School of Food and Pharmacy,Xuchang University,Xuchang 461000,China;Yuzhou Houshengtang Traditional Chinese Medicine Co.,Ltd.,Yuzhou 461670,China)

机构地区：[1]许昌学院食品与药学院、河南省食品安全生物标识快检技术重点实验室,河南许昌461000 [2]禹州市厚生堂中药有限公司,河南禹州461670

出　　处：《中国调味品》2023年第8期155-158,163,共5页China Condiment

基　　金：河南省高等学校大学生创新创业训练计划项目(S202210480030)。

摘　　要：以黄精、山楂、山药为主要原料,研制出一种黄精山楂山药果丹皮,并对果丹皮的感官品质、质构和理化指标进行分析。结果表明,山楂、炮制黄精、蒸制山药的浆液质量比为5∶1∶1,玫瑰茄提取液、蔗糖和羧甲基纤维素钠的添加量分别为36%、40%和0.6%,干燥温度为85℃,干燥时间为140 min时,制备的黄精山楂山药果丹皮呈红褐色,酸甜适口,软硬适度。黄精山楂山药果丹皮的硬度和胶黏性高于市售产品,而黏附性、弹性和咀嚼性低于市售产品,黄精山楂山药果丹皮的水分、多糖和总酸含量分别为18%、17.78%和1.5 g/kg。Taking Rhizoma polygonati,hawthorn and yam as the main raw materials,a kind of sweetened roll of Rhizoma polygonati,hawthorn and yam is developed,and the sensory quality,texture and physical and chemical indexes of sweetened roll are analyzed.The results show that when the slurry mass ratio of hawthorn,processed Rhizoma polygonati and steamed yam is 5∶1∶1,the addition amount of roselle extract,sucrose and carboxymethyl cellulose sodium is 36%,40%and 0.6%respectively,the drying temperature is 85℃and the drying time is 140 min,the prepared sweetened roll of Rhizoma polygonati,hawthorn and yam is reddish brown in color,with pleasant sourness and sweetness,and moderate softness and hardness.The hardness and stickiness of sweetened roll of Rhizoma polygonati,hawthorn and yam are higher than those of commercially available products,while the adhesion,elasticity and chewiness are lower than those of commercially available products.The water,polysaccharide and total acid content of sweetened roll of Rhizoma polygonati,hawthorn and yam is 18%,17.78%and 1.5 g/kg respectively.

关 键 词：黄精 山楂 山药 果丹皮 质构 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]