Study on the Processing of Burdock Health Beverage
The experiments used burdock roots as raw material , aimd for maximize keeping nutrients in burdock health drink, and combining microwave, ultrasonic, papain processing intented to make the active ingredients maximum stripping, such as burdock inulin. The health beverage proportions were optimized by orthogonal:burdock fluid 40 mL/100 mL, xanthan gum 0.25%, acesulfame 0.03%and citric acid 0.10%. The beverage was milk white and with special burdock scent and it contained no sugar , rich in burdock inulin and other anti diabetes care ingredients, suitable for healthy people also suitable for people with diabetes. The beverage had broad market prospects, and the development of burdock health drinks had very important implications for regional agricultural and peasant incomes.
NETL
NSTL
万方数据
维普
