摘要
以黄精为主要原料,研制具有保健功能的黄精多糖调配型酸性功能乳饮料。通过单因素实验和Box-Behnken响应曲面实验,以多糖提取率为指标,对超声提取的提取时间、提取温度、液料比进行优化;同时通过混料设计,以感官评分为指标,对功能乳饮料的配方进行研究。结果表明:黄精多糖提取的最佳工艺条件为液料比20 mL·g^(-1)、提取时间47 min、提取温度50℃,黄精多糖提取率为12.47±0.24%;黄精多糖功能乳饮料配方为脱脂乳粉25%、黄精多糖5%、白砂糖12%、柠檬酸1.5%、复合稳定剂0.6%,感官评分为92.36±0.17。多糖提取工艺稳定可行,多糖调配型酸性乳饮料产品酸甜适中,营养丰富,试验所得成品口感纯正,稳定性好,具有良好的工业生产加工前景。
This study was designed to use rhizomapolygonatum applied in formulated acidic functional milk beverage. Effects of the extraction parameters and beverage formulations were studied via the single factor methodologies and Box-Behnken response surface methodology. Study results showed that optimized extraction parameters was solid-liquid ratio 20 mL· g^-1, extraction time 47 rain and extraction tempera- ture 50 ℃, Polygonatum polysaccharid yield of 12.47±0.24% was obtained under such conditions. The optimized proportion was dried skim milk 25%, polygonatum polysaccharid 5%, sugar 12%, citric acid 1.5 % and composite stabilizer 0.6%, the sense scores of milk beverage was 92.3±60.17. With the optimal formula,extraction parameters are stable and feasible and the formulated acidic functional milk beverage tasted fine and smoot, its overall flavor was good.
作者
李安
张翊
秦海
吴德智
LI An;ZHANG Yi;QIN Hai;WU Dezhi(Guizhou Institute of Technology, Guiyang 550003, Chin)
出处
《中国乳品工业》
CAS
CSCD
北大核心
2018年第4期22-27,共6页
China Dairy Industry
基金
贵州省大学生创新创业项目(201414440016)
关键词
黄精多糖
饮料
超声提取
响应曲面设计
Polygonatum polysaccharide
Beverage
Ultrasonic extraction
Box-Behnken response surface methodology
