摘要
以葛根为原料,采用水提法,利用L9(34)正交试验,确定黄酮浸提的最佳工艺。再以葛根提取液、果汁、酸乳为正交因素,配制饮料。试验得出提取液的最佳提取工艺为,料液比1﹕10、浸提时间2h、浸提温度60℃。葛根果汁酸乳发酵饮料的配制最佳配方为葛根提取液28.6%、酸奶52.6%、果汁14.3%。
The Puerarin was used as the material, and analyzed by the method of extracted by water, through the orthogonal experimental design （L9 （ 3^4） ） decided optimum technical parameter in extracting flavone. And by the way of orthogonal experimental design which factors were the dosage of extracted flavone liquid, and yoghourt. The obtained optimum technical parameters of extraction were respectively as follow： liquor-to- Puerarin ratio was 1：10, extracted time was 2 h and extracted temperature was 60℃.The optimum parameters in Puerarin-syrup yoghourt as follow： extracted liquid was 28.6%, yoghourt was 52.6% and syrup was 7.7%.
出处
《黑龙江八一农垦大学学报》
2006年第2期80-83,共4页
journal of heilongjiang bayi agricultural university
关键词
葛根
黄酮
果汁
饮料
Puerarin
flavone
syrup
beverage
