摘要
以山东微山湖红莲荷叶为主要原料,将超微粉碎技术应用于传统荷叶露生产工艺中。对荷叶露颜色、风味、澄清度、稳定性、黄酮得率等方面进行研究。以黄酮得率和感官指标为依据,得到荷叶浸提液最佳制备条件:干燥荷叶经过万能磨粉碎后再经过一次超微气流粉碎,中位径D50为72.5μm,在温度为90℃,料液比为1∶50(g/m L),提取时间为20 min。荷叶风味饮料的最佳调配工艺条件,即白砂糖用量3%,柠檬酸用量为0.08%,VC用量为0.06%,β-环状糊精用量为0.4%,薄荷汁用量为3%。本研究选用硅藻土作为过滤介质对荷叶浸提液进行二次抽滤,可得到品质良好的荷叶饮品,颜色和口味均令人满意。从而确定了一种新型高效荷叶功能饮料的生产工艺及配方。
The paper studied the production technology of lotus leaf health beverage applied super fine crushing technique by lotus leaf of Weishan Lake red-violet as the raw material. It studied the product color,favor,the stability,especially the functional composition of leaf flavonoid content,etc. The best preparation conditions of lotus leaf extract：the size of material D50,solid/liquid ratio,the extraction time and the extraction temperature were 72.5 μm,1 ∶ 50（g/m L）,20 min and 90 ℃. The best mixing process conditions：the dosage of sugar,the dosage of citric acid,the dosage of VC,the dosage of beta cricoid dextrin and the dosage of mint juice were 3 %,0.08 %,0.06 %,0.4 % and 3 %. This research could get the lotus leaf extract by secondary filter used diatomite as the filter medium.
出处
《食品研究与开发》
CAS
北大核心
2016年第6期132-137,共6页
Food Research and Development
关键词
荷叶露饮料
生产工艺
超微粉碎
lotus leaf health beverage
the production process
super fine crushing technique
