荸荠功能饮料的工艺研究.docVIP

荸荠功能饮料的工艺研究 摘要::50、浸提时间3h。随着在饮料中添加的黄酮提取液的增多，抗氧化活性也增强；一般在600mL荸荠汁含有0.051mg黄酮。影响荸荠饮料的稳定性因素的主次顺序是：明胶阿拉伯胶魔芋胶；最佳条件是：明胶15‰、阿拉伯胶5‰、魔芋胶3‰。调味并通过感官评价得出最优口感条件是：蜂蜜0.5%，柠檬酸0.05%，白砂糖0.5%。这样便可以获得营养丰富、风味好，具有保健作用的荸荠饮料。 关键词： 荸荠； 饮料； 工艺； 配方； 稳定性 Processing Technology of Functional Chufa Beverage Abstract: This paper studied a kind of antioxidant chufa beverage process. The results showed that the main factor in primary and secondary order was temperaturepHenzyme concentration; The best conditions were temperature 80℃、enzyme concentration 2.0 ml、pH=7. Extraction of falconoid from chufa beverage leather key factors in the primary and secondary order was ethanol concentration extraction temperature extraction time liquid ratio. The best conditions were 80% ethanol concentration, extraction temperature 70 ℃, liquid ratio 1:50, extraction time 3h. The more falconoid extract were added in the chufa beverage, antioxidant activity were also increased. In the 600mL chufa beverage, it could be 0.051mg falconoid in it . Factors that affected the stability of chufa beverage primary and secondary order were gelatin gum Arabic konjac gum; the best conditions were 15 ‰gelatin, 5 ‰gum Arabic, 3 ‰ konjac gum. The best taste of conditions were 0.5%honey, 0.05%citric acid, 0.5%sugar.Thus a kind of sanitarian drink with high nutritional value and nice taste could be obtained. Key Words: chufa； beverage； technology； formula； stability 目 录 1引言………………………………………………………………………………1 1.1荸荠的营养价值与保健作用…………………………………………