摘要
以栀子(Fructus Gardeniae)为原料,研究栀子饮料加工过程中的浸提工艺和风味调配工艺。结果表明:栀子最佳浸提工艺条件为:浸提温度50℃、浸提时间8h、浸提料液比1:50(m/V),浸提温度对栀子浸提的影响达到极显著水平。栀子饮料最佳调配组合为:栀子原汁:水为1:4(m/m)、蔗糖5%、柠檬酸0.02%。
Dried ripe gardenia fruits （Fructus Gardeniae） were used as the main raw material to produce a gardenia beverage by gardenia fruit leaching with water and flavor blending. Orthogonal array design was applied to optimize leaching conditions of gardenia fruits and blending formula of gardenia beverage for maximizing flavonoids content in water leach liquor of gardenia fruits and sensory score of finished beverage respectively. The best conditions for leaching gardenia fruits were： ratio of solid to liquid （m/V）1：50, and temperature 50 ℃ for a leaching duration of 8 h and the effect of temperature on leaching of gardenia fruits was extremely significant （P 〈 0.01）. The optimal gardenia beverage formula consisted of water liquor of gardenia fruits/water 1：4, sucrose 5%, and citric acid 0.02%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第18期63-66,共4页
Food Science
关键词
栀子
浸提
风味调配
饮料
gardenia
leaching
flavor blending
beverage
