三豆饮抗氧化功能饮料的调制  

Preparation of Three-Bean Drink with Antioxidant Function

作　　者：饶海 吴红 王友峰 覃容贵[2] 徐昌艳[2] 罗忠圣 Rao Hai;Wu Hong;Wang Youfeng;Qin Ronggui;Xu Changyan;Luo Zhongsheng(People's Hospital of Yunyan District in Guiyang,Guiyang 550003,China;Guizhou Medical University,Guiyang 561113,China;Guizhou Natural Products Research Center,Guiyang 550014,China)

机构地区：[1]贵阳市云岩区人民医院,贵州贵阳550003 [2]贵州医科大学,贵州贵阳561113 [3]贵州省天然产物研究中心,贵州贵阳550014

出　　处：《山东化工》2024年第8期18-21,25,共5页Shandong Chemical Industry

基　　金：贵州省中医药管理局中医药、民族医药科学技术研究课题(QZYY-2020-046)。

摘　　要：制作抗氧化作用良好的三豆饮(黑豆、绿豆、赤小豆)功能饮料,改良原水煎液存在的味涩,易变质,易变色等问题。研究以感官评价确定调味配料;以褐变指数、大肠杆菌和菌落总数为指标,结合总多酚含量、自由基清除能力测定,确定其护色和灭菌条件。优选最佳调味条件为:三豆饮水提液100 mL、白砂糖2 000 mg、食盐75 mg;最佳护色条件为:0.03%的D-异抗坏血酸钠;最佳灭菌条件为:110℃,灭菌10 min。调制后的三豆饮功能饮料口感良好、性状稳定、抗氧化作用强、服用方便。The three-bean drink(black bean,mung bean,adzuki bean)functional beverage with good antioxidant effect was produced,and then the problems of astringent taste,easy to deteriorate,and easy to discoloration that existed in the original aqueous decoction were improved.In the study,the sensory evaluation was used to determine the flavoring ingredients.Browning index,E.coli and total colony count,combined with the total polyphenol content,free radical scavenging ability determination were applied as indicators to determine its color protection and sterilization conditions.The optimal flavoring conditions were determined as follows:100 mL of three-bean water extract,2000 mg of sugar and 75 mg of salt;the optimal color protection conditions were 0.03%of sodium D-isoascorbate;and the optimal sterilization conditions were 110℃for 10 min.The three-bean drink with good taste,stable properties,strong antioxidant effect,and easy to consume was prepared after modulation.

关 键 词：三豆饮 调味 护色 灭菌 

分 类 号：TQ461[化学工程—制药化工]