【摘要】 研究了以甘草、金银花、菊花、仙草和夏枯草为主要原料经加工处理制成功能饮料的工艺,以甘草总糖为指标探讨了最佳浸提条件为:固液比为1∶15,70℃,60 min,两次浸提;各中草药浸提物按金银花0.6 g/L、菊花0.5 g/L、甘草0.9 g/L、仙草0.5 g/L、夏枯草1.5 g/L的配比,配成的原料汁口感较佳;在此基础上用食盐0.20 g/L、砂糖90.0 g/L、β环状糊精0.40 g/L和少量香精进行风味调和,再经过合理加工工艺处理,最终研制成色、香、味、形、稳定性均佳的新型功能饮料,并制定了产品质量指标,为市场开发提供了技术依据。更多还原

【Abstract】 Process on making functional beverage,which uses Glycyrrhiza,Honeysuckle,Chrysanthemum,Elixit and Self-heal as the main raw material,was studied at length in this paper.Orthogonal experiments were introduced to determine the best prescription of the raw materials.It was found that the best extracting conditions of total saccharides from Glycyrrhiza was,70 ℃,the solid-liquid ratio 1∶15 and 70 min for twice.The best taste of the raw beverage was obtained under following prescription: Honeysuckle 0.6 g/L,Chrysanthemum 0.5 g/L,Glycyrrhiza 0.9 g/L,Elixit 0.5 g/L,Self-heal 1.5 g/L.Combing with salt 0.20 g/L,sugar 90.0 g/L,β-CD 0.40 g/L,as well as some flavor,the new kind of functional beverage was developed through appropriate processing.This quantitative study provides an important basis for future mass-production.更多还原