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一种荷叶复合固体饮料的工艺研究 预览

Study on the Technology of Lotus Leaf Compound Solid Beverage
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摘要 本文以荷叶为主要原料,魔芋粉、蓝莓粉、玫瑰及低聚果糖为辅料,开发出一款具有清暑利湿、降脂减肥功效的荷叶复合固体饮料。首先,将荷叶预处理及干燥后,进行超微粉碎。研究了超微粉碎时间对荷叶粉体特性的影响,以粉末粒径、持水力、溶解性及黄酮溶出率为指标,优化最佳粉碎时间。结果表明:超微粉碎最佳时间为15min,粉体的平均粒径为18.19μm,持水力为3.49g/g,溶解性为0.11g/g,且黄酮溶出率高达46.32μg/g。在此基础上,以感官质量为指标,依次通过单因素和L9(34)正交试验,优化了原辅料的最佳配比,即:荷叶超微粉30%、魔芋粉15%、蓝莓粉25%、玫瑰粉20%及低聚果糖20%。 In this paper, with lotus leaf as main raw material, konjac flour, blueberry powder, rose and fructo-oligosaccharides as auxiliary materials, a kind of lotus leaf compound solid beverage with the effects of clearing internal heat and damp, as well as hyperlipidemia and adiposity therapy, was developed. Firstly, after pretreatment and drying of lotus leaf, it was treated by superfine grinding. Furthermore, the effects of superfine grinding time on the flour properties were investigated. The grinding time was optimized in term of particle size distribution, water holding capacity, water solubility and flavonoids solubility. The results showed that the optimal grinding time was 15min. Meanwhile, the medium particle size, water holding capacity, water solubility index, and flavonoids solubility were 18.19μm,3.49g/g, 0.11g/g, and 46.32 μg/g, respectively. On this basis, the ratio of raw materials and auxiliary materials was optimized in turn in single factor tests and a L9(34) orthogonal test in term of sensory quality. The optimal formula was lotus leaf powders 30%,konjac powders 15%, blueberry powders 25%, rose powders 20%, and fructo-oligosaccharides 20%.
作者 宗宁 唐明明 孙汉巨 何述栋 李延红 张华 郜四羊 张强 ZONG Ning;TANG Ming-ming;SUN Han-ju;HE Shu-dong;LI Yan-hong;ZHANG Hua;GAO Si-yang;ZHANG Qiang(School of Food and Biological Engineering,Hefei University of Technology,Hefei 230009,China;Anhui Siping Develop Limited Company,Tongling 240000,China;Anhui Province Key Laboratory of Functional Compound Seasoning,Anhui Qiangwang Seasoning Food Co.,Ltd,Jieshou 236500,China)
出处 《饮料工业》 2019年第1期37-43,共7页 Beverage Industry
基金 国家自然科学基金项目“基于分子修饰的黑米花青素对肠道益生菌的增殖作用及构效关系研究”(31771974) 2016年安徽省科技重大专项项目“水生蔬菜系列产品的开发及产业化关键技术研究”(16030701073) 2016年度省科技重大专项项目“豆粕酶法制备美拉德风味肽及其在复合调味盐中的产业化应用”(16030701081).
关键词 荷叶 超微粉碎 魔芋 固体饮料 工艺 lotus leaf superfine grinding konjac solid beverage process
作者简介 并列第一作者:宗宁(1996—),男,研究方向为食品科学与工程。E-mail:1412489149@qq.com;并列第一作者:唐明明(1994—),男,研究生,研究方向为食品科学。E-mail:18255158707@163.com;通讯作者:孙汉巨(1966—),男,教授,博士,研究方向为农产品的综合利用。E-mail:sunhanjv@163.com.
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