葛根饮料的制备工艺研究  

Research on the Preparation Process of Pueraria montana var. lobata Beverage

作　　者：王倩 徐国梁 李琴[1] WANG Qian;XU Guoliang;LI Qin(Jiangsu Food&Pharmaceutical Science College,Huai’an 223003,China)

机构地区：[1]江苏食品药品职业技术学院,江苏淮安223003

出　　处：《现代食品》2023年第23期66-69,共4页Modern Food

摘　　要：以葛根为主要原料,以饮料的感官评分为指标,通过单因素和正交试验优化葛根饮料的制备工艺。结果表明,葛根饮料的最佳配方为葛根液添加量25%、柠檬酸0.14%、苹果酸0.08%、木糖醇0.05%、甜菊糖苷0.020%、柠檬酸钠0.10%、异抗坏血酸钠0.02%、甜蜜素0.03%、赤藓糖醇0.20%、蜂蜜2%、果汁0.50%以及山梨酸钾0.04%。此配方下制得的葛根饮料酸甜爽口、葛香浓郁,黄酮含量为1.329 mg·mL^(-1)。Taking Pueraria montana var.lobata as the main raw material and the sensory score of the beverage as the indicator,the preparation process of Pueraria montana var.lobata beverage was optimized through single factor and orthogonal experiments.The results showed that the optimal formula for Pueraria montana var.lobata beverage was 25%addition of Pueraria montana var.lobata solution,0.14%citric acid,0.08%malic acid,0.05%xylitol,0.020%steviol glycoside,0.10%sodium citrate,0.02%sodium isoascorbate,0.03%sodium cyclamate,0.20%erythritol,2%honey,0.50%fruit juice,and 0.04%potassium sorbate.The Pueraria montana var.lobata beverage prepared with this formula is sour,sweet,refreshing,and has a strong Pueraria montana var.lobata aroma,with a flavonoid content of 1.329 mg·mL^(-1).

关 键 词：葛根 饮料 正交试验 感官评分 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]