_干姜大枣饮料提取工艺及矫味技术研究.docxVIP

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干姜大枣饮料提取工艺及矫味技术研究

袁博文

摘要目的：本文旨在研究干姜大枣饮料酶解超声法提取工艺，并且通过矫味技术掩盖姜辛辣味，研制一款干姜大枣饮料。方法：本文以干姜和大枣为主要材料，优化酶解超声提取方法，通过正交实验确定最优提取工艺，选择壳聚糖作为澄清剂对果汁进行澄清处理，通过优化矫味剂配料比对辛辣味进行掩盖，依据相关饮料质量标准，证实该产品达到相关要求，具备生产价值。结果：最优提取工艺为姜枣比1:4，料液比1:12，酶解温度60℃，超声时间30min，在此工艺下6-姜酚含量为5.66mg/g。壳聚糖作为澄清剂对饮料进行澄清处理，，6-姜酚保留率为92.9%，该澄清方法可行有效。最优配料比为甜菊糖苷0.10%，β-环糊精0.24%，冰糖6%，柠檬酸0.10%，辛辣味有效减少，所得饮料酸甜可口。结论：本文以干姜和大枣为原料，优化酶解超声提取方法，确定最优配料比对干姜辛辣味进行矫味，为未来开发功能性饮料及工业化生产提供理论依据。

关键词干姜；大枣；提取工艺；矫味技术

StudyonTheExtractionProcessandFlavorCorrectionTechnologyofDriedGingerJujubeBeverage

AbstractObjective:Thepurposeofthispaperistostudytheextractionprocessofdriedgingerandjujubebeveragebyenzymaticultrasonication,andtodevelopadriedgingerandjujubebeveragebymaskingthepungenttasteofgingerthroughcorrectiontechnology.Methods:Inthispaper,weuseddriedgingerandjujubeasthemainmaterials,optimizedtheenzymaticultrasonicextractionmethod,determinedtheoptimalextractionprocessthroughorthogonalexperiments,selectedchitosanastheclarifyingagenttoclarifythejuice,andmaskedthepungentflavorbyoptimizingtheorthodonticingredientratio,andconfirmedthattheproductmettherelevantrequirementsandhadproductionvalueaccordingtotherelevantbeveragequalitystandards.Results:Theoptimalextractionprocesswas1:4ginger-dateratio,1:12material-to-waterratio,60℃enzymaticdigestiontemperatureand30minultrasonictime,andthecontentof6-gingerolwas5.66mg/gunderthisprocess.92.9%of6-gingerolwasretainedbychitosanasclarifyingagent,andtheclarificationmethodwasfeasibleandeffective.Theoptimalingredientratiowas0.10%stevioside,0.24%β-cyclodextrin,6%icingsugarand0.10%citricacid,andthepungenttastewaseffectivelyreducedandtheresultingbeveragewassweetandsour.Conclusion:Inthispaper,weuseddriedgingerandjujubeasrawmaterials,optimizedtheenzymaticultrasonicextractionmethod,anddeterminedthe