摘要
研究玫瑰花洛神花复合保健饮料的工艺,为玫瑰花类保健饮料的开发提供参考依据。以玫瑰花、洛神花为原料,经超声波辅助浸提,进行单因素试验和正交试验以确定花汁浸提参数,得到玫瑰花水浸出液、洛神花水浸出液;玫瑰花水浸出液再经真空离心浓缩;在单因素基础上应用响应面优化复配,并对复合饮料进行感官质量检验评分,确定主要工艺参数。结果表明,复合浓缩饮料最佳参数为:玫瑰花浓缩液添加量40%、洛神花水浸出液33.29%、蔗糖添加量14%、柠檬酸添加量0.23%,由此工艺制得的产品感官评价最好。测得复合饮料的理化指标:游离氨基酸含量0.23 mg/mL,维生素C含量0.9 mg/mL,花青素含量4.95 mg/100 g,多酚含量11.17 mg/L,多糖含量10.69mg/L,黄酮含量12.74 g/100 mL。该产品天然,具有玫瑰花、洛神花风味、香气浓郁、酸甜适度、酒红色色泽均匀、清亮透明,有很好的保健功能,具有开发前途。
The technology of compound health beverage of roselle rose was studied,to provide reference for the development of health beverage.With rose and roselle as raw materials by ultrasonic assisted extraction,single factor experiment and orthogonal experiment were conducted to determine the flower juice extraction parameters;After vacuum concentration,application of compound response surface optimization on the basis of single factor test,the sensory quality score of the main process parameters was determined.The results showed that the optimum condition was rose concentrate 40%,gongura concentrate 33.29%,sucrose 14%and citric acid 0.23%,and the sensory evaluation was the best under this condition.The physical and chemical indexes of compound beverage were determined as follows:free amino acid content 0.23 mg/mL,vitamin C content 0.9 mg/mL,anthocyanin content 4.95 mg/100 g,polyphenol content 11.17 mg/L,polysaccharide content 10.69 mg/L,flavone content 12.74 g/100 mL.The natural producted with roses,hibiscus flavor,aroma,sweet and sour moderate red wine,uniform color,clear and transparent,had certain health care function,with the development prospect.
作者
何菁
吴荣书
HE Jing;WU Rongshu(College of Food Science and Technology,Yunnan Agricultural University(Kunming 650201))
出处
《食品工业》
CAS
北大核心
2019年第4期1-4,共4页
The Food Industry
基金
云南省科技厅重点研发计划(编号:2018BB026)
关键词
玫瑰花
洛神花
浓缩
复合饮料
rose
roselle
concentration
compound beverage
