摘要
以雪花梨、荆芥为主要原料,柠檬汁、糖水、百合花为辅料,采用单因素正交试验水提荆芥中的多糖。设定荆芥添加量5%。采用单因素正交试验对百合荆梨汁的制备工艺进行优化,最终确定百合荆梨汁的最佳制备工艺。结果表明,荆芥多糖最佳水提条件为料液比1︰30(g/mL)、温度50℃、时间2 h,多糖提取率为29.43 mg/g。通过感官评价可知,当雪梨汁40%、荆芥汁5%、糖水8%、柠檬汁5%、百合花料液比1︰40(g/mL)时,可以制成口味色泽良好的百合荆梨汁。
The snow pear and Schizonepeta used as main raw materials,lemon juice,sugar water and lily used as auxiliary materials,single factor orthogonal experiment was used to extract polysaccharide from Schizonepeta by water.According to the data,the fixed dosage of Schizonepeta was set at 5%.The single factor orthogonal experiment was used to optimize the preparation process of the juice,and the best preparation process of the juice was determined.The results showed that the optimal water extraction condition of Schizonepeta polysaccharide was solid to liquid ratio of 1︰30(g/mL),temperature of 50℃and time of 2 h,and the extraction yield of polysaccharide was 29.43 mg/g.According to the sensory evaluation,when snow pear juice 40%,Schizonepeta juice 5%,sugared water 8%,lemon juice 5%and lily material liquid ratio 1︰40(g/mL),the lily Schizonepeta pear juice with good taste and color could be made.
作者
曹阳
张丽芳
贾春凤
CAO Yang;ZHANG Lifang;JIA Chunfeng(Jiangsu Food&Pharmaceutical Science College,Huaian 223003;Baoding University,Baoding 070100)
出处
《食品工业》
CAS
2021年第8期9-12,共4页
The Food Industry
基金
江苏高校品牌专业建设工程资助项目(项目编号:PPZY2015B193)
企业研究项目(JSSP2020006)。
关键词
雪花梨
荆芥
百合花
正交试验
snow pear
Schizonepeta
lily
orthogonal experiment
