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菊米系列保健饮品的研制

发表时间:2008-04-30  浏览量:1668  下载量:745
全部作者: 何仲,仲山民
作者单位: 宁波大学生命科学与工程学院;浙江林学院农业与食品科学学院
摘 要: 本课题以菊米为主要原料,以金银花、枸杞、蔗糖、蜂蜜、柠檬酸为配料,采用正交试验设计,进行菊米复合保健饮料和菊米保健茶的研制。研制结果表明:菊米浸提的最佳工艺条件为菊米与水的固液比1∶50,浸提的最佳温度90℃,加热时间2 h;菊米复合保健饮料产品的最优配方为菊米汁、金银花汁、枸杞汁三者的比例3∶1∶1,三者合计占总量的25%、柠檬酸占0.3%、蜂蜜占3%、蔗糖占1.75%;菊米保健茶产品以菊米汁占总量的25%、柠檬酸占0.25%、蜂蜜占3%、蔗糖占1.75%的配方为最优。所得产品有望成为备受人们喜爱的新型保健产品。
关 键 词: 食品加工技术;菊米;金银花;枸杞;保健饮料
Title: The development of series of chrysanthemum rice healthy beverages
Author: HE Zhong, ZHONG Shanmin
Organization: Faculty of Life Science & Biotechnology, Ningbo University;School of agricultare and food science, Zhejiang Forestry University
Abstract: This topic used chrysanthemum rice as the main raw material, the honey suckle, Chinese matrimony-vine, sucrose, honey and citric acid as ingredient to carry on the development of series of compound chrysanthemum rice healthy drink and chrysanthemum rice healthy tea through orthogonal experiment design. The development result shows that the optimum condition of extraction of chrysanthemum rise is solid-liquid ratio is 1∶50, the temperature is 90℃ and the heating time is 2 h. The optimum formulation of compound Chrysanthemum rice healthy drink is that chrysanthemum rice water∶honey suckle juice∶Chinese matrimony-vine juice is 3∶1∶1, which accounts for 25%; citric acid reagent is 0.3%; honey 3% and sucrose 1.75%. The optimum formulation of chrysanthemum rice healthy tea is chrysanthemum rice water accounts for 25%; citric acid reagent is 0.3%; honey 3% and sucrose 1.75%. This product is prospected to be a new healthy drink for people.
Key words: food processing technology; chrysanthemum rice; honey suckle; Chinese matrimony-vine; healthy drink
发表期数: 2008年8月第8期
引用格式: 何仲,仲山民. 菊米系列保健饮品的研制[J]. 中国科技论文在线精品论文,2008,1(8):938-944.
 
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