摘要
以葛根鲜榨汁为原料,菊花汁、白砂糖、柠檬酸、β-环糊精为辅料,研制一种鲜榨葛根饮料。通过单因素试验和响应面试验对鲜榨葛根饮料的酶解工艺、配方进行优化,以确定鲜榨葛根饮料的最佳酶解条件和最优配方。结果表明,最佳酶解条件为温度50℃,pH值3.5,时间50 min;最佳饮料配方为菊花汁和葛根汁体积比为1∶1,白砂糖添加量为12%,柠檬酸添加量为0.15%。此法可得到酸甜适中、口感柔和且具有一定保健功效的鲜榨葛根饮料。
In this paper,a freshly squeezed pueraria pueraria drink was developed using Pueraria pueraria juice as raw material,chrysanthemum juice,white sugar,citric acid,andβ-cyclodextrin as raw materials.The singlefactor and response surface tests were used to optimize the enzymatic hydrolysis process and formula of the freshly squeezed Pueraria drink to determine the best enzymatic conditions and formula of the freshly squeezed Pueraria drink.The results showed that the optimal enzymatic hydrolysis conditions were temperature of 50℃,pH 3.5,and time of 50 min.The best beverage formula was 1∶1 volume ratio of chrysanthemum juice and Pueraria juice,12%white sugar,and 0.15%citric acid.This method can obtain freshly squeezed Pueraria root beverage with moderate sourness and sweetness,soft taste and certain health-care effects.
作者
陈曦
石芳芳
候兵鑫
许跃飞
袁怀波
CHEN Xi;SHI Fangfang;HOU Binxin;XU Yuefei;YUAN Huaibo(School of Food and Biological Engineering,Hefei University of Technology,Hefei,Anhui 230009,China;Anhui Shan'gelao Natural Food Co.,Ltd.,Huoshan,Anhui 237270,China)
出处
《农产品加工》
2020年第18期1-5,共5页
Farm Products Processing
基金
安徽省科技重大专项项目“葛根系列产品加工关键技术研究与产业化示范”(18030701147)。
关键词
葛根
饮料
酶解
加工工艺
Pueraria lobata
beverage
enzymatic hydrolysis
processing technology
