摘要
研究了箬竹叶保健饮料的制作工艺,通过热水提取箬竹叶中的有效成分,并对其水提物澄清,利用正交试验优化浸提物与其他风味剂的复配,获得最佳的工艺参数。浸提条件为:浸提温度为85℃,浸提时间为1h。箬竹叶保健饮料成分的配比为:箬竹叶浸提物40%,木糖醇6%,蜂蜜0.5%,柠檬酸0.04%。
Drink from indocalamus leaves was studied in this paper. Contents of indocalamus leaves were leached out by hot water and extraction was clarified. The optimal parameters for combination of extraction and other flavors were figured out by orthngonal experiment. The extraction conditions was 85 ℃ and 1 h. The content of drink is 40% extract of indocalamus leaves, 6% xylitol, 0.5% honey and 0.04% eitric acid.
出处
《农产品加工（下）》
2009年第2期39-41,51,共4页
Farm Products Processing
关键词
箬竹叶
提取
黄酮
indocalamus leaves
extraction
flavonoids
作者简介
黄鹭强（1974-），男，福建人，讲师，在读博士．研究方向：工业微生物、食品科学。E-mail：hiohiq@fjnu．edu.cnn。
