摘要
在食品工业步入天然、高科技时代,蕺菜具有应用价值和良好前景犤1犦。本文用毛细管电泳法测定了蕺菜的9种矿物元素含量,对蕺菜饮料的生产工艺和配方进行了研究。通过正交试验及方差分析,确定出该饮料的最佳组合方式为A2B2C2D4E3,即澄清的蕺菜汁用量35%,蔗糖5%,蜂蜜2.2%,柠檬酸0.4%,柠檬酸钾0.3%,水为57.1%。通过小试,还确定出产品最适稳定剂配方为0.12%CMC和0.10%海藻酸钠复合使用。此外还简述蕺菜的营养价值和药用价值,这一切为蕺菜饮料的研制提供了科学依据。
The Contents of mineral elements in Houttuynia Cordata Thunb were determ ined and the processing technique andtheoperating formula ofHouttuynia CordataThunbbeveragewerecarriedout.Throughorthogon al experiment and analysis variance,w e concluded that the optimum making -up beverage formula was A 2 B 2 C 2 D 4 E 3 ,that is,made up of 35%Houttuynia Co rdata Thunb clear juice,5%cane sugar,2.2%honey,0.4%citric acid,0.3%potassiumcitrate and 57.1%water.Through the exp eriment,the optimumstabilizer was found to be is 0.12%of CMC and 0.10%of algae -acid -sodium -natrium.Furthermore,this article also introduced nutritive and pharm acological functions of Houttuynia Cordata Thunb.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2003年第3期73-76,共4页
Food Science
关键词
测定
饮料
蕺菜
矿物元素
毛细管电泳法
蕺菜汁
加工工艺
Houttuynia Cordata Thunb
mineral elements content
capillary zone electrophoresis(CZE)
juice of Houttuynia Cordata Thunb
processing technology
