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农学学报

农学学报 ›› 2012, Vol. 2 ›› Issue (3): 44-49.

• 农业工程 农业机械 生物技术 食品科学 • 上一篇    下一篇

莲心菊花保健饮料的研制

肖贵平   

  • 收稿日期:2011-12-19 修回日期:2012-01-15 出版日期:2012-03-20 发布日期:2012-03-20
  • 基金资助:

    福建省科技重大专项专题项目“建宁县特色农产品深加工技术创新示范”

Development of Health Beverage of Plumula nelumbinis and Chrysanthemum

  • Received:2011-12-19 Revised:2012-01-15 Online:2012-03-20 Published:2012-03-20

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摘要：

为有效开发和利用莲心、菊花植物资源，以莲心、菊花为主要原料，通过单因素及L9(34)正交试验，对莲心菊花保健饮料的配方及加工工艺进行了研究。结果表明影响饮料感官评价的主次因素顺序为：莲心用量＞蔗糖用量＞菊花用量＞柠檬酸用量；最佳基本配方为：莲心0.8%、菊花0.4%、蔗糖5.0%、柠檬酸0.08%；研制的莲心菊花保健饮料具有莲心、菊花特有的清香风味，色香味俱佳，且营养丰富，适合于工业化生产。

关键词: 速食小米粥, 速食小米粥, 冷冻干燥, 扫描电镜, 复水性质, 质构特性

Abstract:

For effective development and utilization of Plumula nelumbinis and Chrysanthemum, Plumula nelumbinis and Chrysanthemum were used as raw material. The ingredient and the processing technology of the health beverage was studied using single-factor and orthognal L9(34) design. Results showed the order of the primary factors on the sensory quality of the beverage was follows: Plumula nelumbinis dosage > sugar dosage > Chrysanthemum dosage > citric acid dosage. The optimum ingredient of health beverage found were: Plumula nelumbinis 0.8%, Chrysanthemum 0.4%, sugar 5.0%, and citric acid 0.08%. This beverage not only has good color, flavor and delicious taste, with a mild bitterness and the special aroma of Plumula nelumbinis and Chrysanthemum, but also has abundant nutrition, healthy function, and suitable for industrial production.

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