摘要
研究罗汉果甜茶复合低糖饮料的制备工艺及配方。首先采用单因素试验,考察料液比、提取温度和提取时间对罗汉果汁品质的影响,然后以黄酮得率为指标,采用正交试验设计方法,优化甜茶提取液的制备工艺,最后通过感官评价确定罗汉果甜茶复合饮料的配方。罗汉果汁的制备工艺为料液比1∶50(W∶V),提取时间40 min,提取温度90℃;甜茶提取液制备工艺为料液比1∶90(W∶V),提取时间1 h,提取温度90℃;罗汉果甜茶复合饮料的配方为罗汉果与甜茶的比例为3∶1,罗汉果和甜茶混合液所占饮料的比例为50%,蜂蜜2%,柠檬酸0.10%,食盐0.05%。
The technology and formula of compound low-sugar drink with momordica grosvenorrii swingle and Rubus suavissimus S. Lee were studied ; Firstly, the effects of solid to liquid ratio, extracting time and extracting temperature on the quality of momordica grosvenorrii swingle juice were studied by single factor test. Secondly, the extraction technology ofRubus suavissimus S. Lee was optimized with the flavone yield as an examin-ation target by orthogonal test. Lastly, compound drink formula was determined by sense evaluation. The optimum technology for momordica grosvenorrii swingle juice were solid to liquid ratio 1 ： 50 （ W ： V）, extracting time 40 min, extracting temperature 90 ℃. The optimum technology forRubus suavissimus S. Lee flavone were solid to liquid ratio 1 ： 90 （ W ： V）, extracting time 1 h, extracting temperature 90 ℃. The optimum compound drink formula were as follows： ratio of momordica grosvenorrii swingle juice and Rubus suavissimus S. Lee juice3 ： 1, mixed juice 50% , honey 2% , citric acid 0.10% , salt 0.05%.
出处
《食品与机械》
CSCD
北大核心
2009年第2期123-126,共4页
Food and Machinery
关键词
罗汉果
甜荼
低糖饮料
Momordica grosvenorrii swingle
Rubus suavissimus S. Lee
Low-sugar drink
作者简介
任仙娥（1979-），女，广西工学院生物与化学工程系实验师，硕士。E—mail：yangfeng78@126．com
