霜桑叶提取物共结晶粉末功能性饮料生产工艺优化  

Formula Optimization of Co⁃crystallized Powder of Frosted Mulberry Leaf Extract as a Functional Beverage

作　　者：孙锐[1] 曾增值 邹欣怡 刘亿轩 陈宇潇 李彪 SUN Rui;ZENG Zengzhi;ZOU Xinyi;LIU Yixuan;CHEN Yuxiao;LI Biao(School of Food Science and Engineering,Qilu University of Technology(Shandong Academy of Sciences),Jinan 250353,Shandong,China)

机构地区：[1]齐鲁工业大学(山东省科学院)食品科学与工程学部,山东济南250353

出　　处：《食品研究与开发》2025年第7期119-125,共7页Food Research and Development

基　　金：齐鲁工业大学(山东省科学院)“揭榜制”项目(2022JBZ01-08);“育木成林”勤工助学项目(2023-XMZ-04)。

摘　　要：为研发一款新型霜桑叶类功能性饮料,该试验采用创新型共结晶方法使霜桑叶提取物微胶囊化,制备霜桑叶提取物共结晶粉末,采用单因素试验、正交试验优化工艺,以霜桑叶提取物为原料,搭配苹果浓缩物、蜂蜜、薄荷、甜叶菊、柠檬酸,开发霜桑叶提取物共结晶粉末功能性饮料。结果表明:最佳饮料生产工艺条件为苹果浓缩物添加量8.00 mL、蜂蜜添加量2.00 mL、薄荷添加量0.200 g、甜叶菊添加量0.500 g、柠檬酸添加量0.250 g、共结晶粉末添加量2.000 g。在此条件下,制得的饮料口感丰富、营养美味、酸甜可口,其总糖含量为4.28%,总酸含量为0.832%,VC含量为7.50μg/g,可溶性固形物含量为4.40%。A crystallization method of microencapsulation was employed to prepare crystallized powder of frosted mulberry leaf extract as a new functional beverage.Single factor tests and an orthogonal design were employed to optimize the formula of this beverage,which was composed of co-crystallized powder of frosted mulberry leaf extract,apple concentrate,honey,mint,stevia,citric acid.The results showed that the optimal beverage formula was composed of 8.00 mL apple concentrate,2.00 mL honey,0.200 g mint,0.500 g stevia,0.250 g citric acid,and 2.000 g co-crystallized powder.The beverage produced with this formula was nutritious and had a sweet and sour taste,with the total sugar content of 4.28%,total acid content of 0.832%,vitamin C content of 7.50μg/g,and soluble solid content of 4.40%.

关 键 词：共结晶粉末 微胶囊化 工艺优化 药食同源 感官评价 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]