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作 者:张永清[1] 曹恒洋 王甲利 王德国[1] ZHANG Yongqing;CAO Hengyang;WANG Jiali;WANG Deguo(Henan Engineering Lab of Products and Equipments for Rapid Detection of Biomarkers,Henan Key Laboratory of Biomarker Based Rapid-Detection Technology for Food Safety,Food and Pharmacy College,Xuchang University,Xuchang 461000)
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/生物标识快检产品与装备河南省工程实验室,许昌461000
出 处:《食品工业》2025年第3期30-34,共5页The Food Industry
基 金:河南省科技厅科技攻关项目(202102310468);许昌学院科研项目(2025ZD010)。
摘 要:为丰富凉茶的品种,以中国传统中草药蒲公英、甘草、葛根粉为主要原料,经煮制、过滤、调配、灌装、杀菌等工艺制作一种复合凉茶。在单因素试验和正交试验基础上,通过模糊数学和感官评分对复合凉茶的配方进行优化。结果表明:各因素对蒲公英甘草葛根复合凉茶感官评分的影响从大到小顺序为焦糖色素添加量>白砂糖添加量>蒲公英与甘草添加比例>葛根粉添加量;最优配方为蒲公英添加量5 g/L、甘草添加量3 g/L、葛根粉添加量3 g/L、白砂糖添加量5%、焦糖色素添加量3%、食盐添加量0.2 g/L、柠檬酸添加量0.01%。由最优配方制得的复合凉茶具有蒲公英、甘草、葛根特有的药的气味和滋味,颜色适宜、口感柔和、甜味适中,能够满足人们对健康饮品的需求。Using traditional Chinese herbs such as dandelion,licorice,and kudzu root powder as the main raw materials,compound herbal tea was produced through boiling,filtering,blending,filling,and sterilization processes.On the basis of single factor experiments and orthogonal experiments,the formula of composite herbal tea was optimized through fuzzy mathematics and sensory score.The results showed that the order of influence of each factor on the sensory score of dandelion,liquorice,and pueraria compound herbal tea was caramel pigment addition>white sugar addition>the ratio of dandelion to liquorice>puerarialobata powder addition,and the best formulation was as follows:dandelion of 5 g/L,liquorice of 3 g/L,puerarin of 3 g/L,white sugar of 5%,caramel pigment of 3%,salt of 0.2 g/L,and citric acid of 0.01%.The compound herbal tea prepared with the optimal formula had an unique medicinal odor and taste of dandelion,licorice and pueraria,suitable color,soft taste,and moderate sweetness,which can meet people’s needs for healthy drinks.
分 类 号:TS275.2[轻工技术与工程—农产品加工及贮藏工程]
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