摘要
以葛根为主要原料,芡实、黄精等为辅料,开发一款葛根复合植物饮料。通过单因素及L_(9)(3~4)正交试验,确定葛根复合植物饮料最佳配方,使用电子鼻及气相色谱-质谱联用技术对饮料中挥发性风味成分进行分析。结果表明,葛根复合植物饮料的最佳酶解工艺为酶解pH6.5、α-淀粉酶添加量0.30%,酶解时间3.0 h、酶解温度60℃;产品的配方为葛根复合汁(葛根10 g,枸杞3 g,芡实3 g,茯苓3 g,黄精0.5 g,山药0.5 g)添加量25%、麦芽糖醇添加量7.0%、柠檬酸添加量0.5%、蓝莓汁添加量0.75%。电子鼻结果表明,添加葛根与不添加葛根两种样品间香气差异主要为醇、醚、醛、酮等芳香化合物。气相色谱-质谱结果表明,添加葛根的复合植物饮料挥发性风味成分明显增多。
With Puerariae Lobatae Radix as the main raw material and Euryales Semen and Polygonati Rhizoma as auxiliary materials,a compound Puerariae Lobatae Radix-based plant beverage was developed.The formula of this beverage was optimized by single factor and L_9(3~4)orthogonal tests.The volatile flavor components in the beverage were analyzed by electronic nose and gas chromatography-mass spectrometry.The optimum enzymolysis conditions for production of the beverage were as follows:Enzymolysis at pH6.5,α-amylase addition of 0.30%,and enzymolysis at 60 ℃ for 3.0 h.The formula of the product was optimized as 25% Puerariae Lobatae Radix-based compound juice(10 g Puerariae Lobatae Radix,3 g Lycii Fructus,3 g Euryales Semen,3 g Poria,0.5 g Polygonati Rhizoma,and 0.5 g Dioscoreae Rhizoma),7.0% maltitol,0.5% citric acid,and0.75% blueberry juice.The results of electronic nose showed that the aroma difference between the two products with and without Puerariae Lobatae Radix was mainly attributed to the different content of aromatic compounds including alcohols,ethers,aldehydes,and ketones.The results of gas chromatography-mass spectrometry showed that the volatile flavor components of the compound plant beverage prepared with Puerariae Lobatae Radix increased significantly.
作者
李骁
孙汉巨
贾涤非
刘淑芸
高玲艳
裴慧
何辛洲
顾荥荧
LI Xiao;SUN Hanju;JIA Difei;LIU Shuyun;GAO Lingyan;PEI Hui;HE Xinzhou;GU Yingying(School of Food and Biological Engineering,Hefei University of Technology,Hefei 230009,Anhui,China)
出处
《食品研究与开发》
2025年第2期129-135,共7页
Food Research and Development
基金
皖江新兴产业技术发展中心科技项目(W2023JSKF0370)。
关键词
葛根
植物饮料
电子鼻
气相色谱-质谱法
挥发性风味成分
Puerariae Lobatae Radix
plant beverage
electronic nose
gas chromatography-mass spectrometry
volatile flavor components
作者简介
李骁(1998-),男(汉),在读硕士研究生,研究方向:食品科学;通信作者:孙汉巨(1966-),男(汉),教授,博士,研究方向:农产品的综合利用。
