首页|药食同源黄精复合饮料的配方优化

药食同源黄精复合饮料的配方优化

扫码查看
以黄精、昆布、覆盆子等具有药食同源特性的9 种主要原料,制作一种具有独特风味的天然保健型复合饮料.本文通过单因素试验与正交试验,探讨复合饮料的最优配方组合.结果表明,最佳配方为复合黄精组合物的提取液添加量 30%、蔗糖添加量 10%、柠檬酸添加量 0.008%,该配方下制得的复合饮料的感官评价得分为 95分,复合饮料的颜色为淡黄色、色泽透亮均匀,具有协调的中药香味,酸甜适中.
Optimization of Formula for Composite Beverage of Polygonatum sibiricum Medicine and Food Homology
A kind of natural health compound beverage with unique flavor was prepared by using 9 kinds of homologous compound of medicine and food such as Polygonatum sibiricum,Ecklonia kurome and Rubus chingii as main raw materials.In this paper,the optimum formula of composite beverage was optimized by single factor test and orthogonal test.The results showed that the optimal formula was 30%of the extract,10%of sucrose and 0.008%of citric acid.The sensory evaluation score of the composite beverage was 95 points.The color of the composite beverage was light yellow,bright and uniform in color,and had a harmonious Chinese medicine flavor with moderate sweetness and sour.

Polygonatum sibiricumcompound beveragesingle factor testorthogonal testprocess optimization

岑燕霞、银倍侨、梁玉才、肖武、银胜高、周改莲

展开 >

广西中医药大学,广西南宁 530000

百色市人民医院,广西百色 533000

桂林名士威食品有限公司,广西桂林 546600

广西壮族自治区人民医院药学部,广西南宁 530021

展开 >

黄精 复合饮料 单因素试验 正交试验 工艺优化

广西壮族自治区项目广西中医药大学科技服务项目

2022GXNSFAA035599H2022014

2024

食品安全导刊
商业科技质量中心 北京肉类食品协会

食品安全导刊

影响因子:0.065
ISSN:1674-0270
年,卷(期):2024.(4)
  • 5