【摘要】 以沙棘、昆仑雪菊为主要原料,研究了沙棘、雪菊保健饮料的制作工艺,并着重研究了复合酶解榨汁技术的工艺条件、双频超声波辅助浸提技术的工艺条件和饮料的调配配方,确定了饮料最佳的工艺参数。最佳的复合酶解榨汁工艺条件为:p H3.0、复合酶制剂添加量0.6%、酶解温度50℃、酶解时间2.5 h;最佳的双频超声浸提工艺条件为:超声复合频率为20 k Hz/50 k Hz,声强为0.7 W/cm2,超声浸提温度为55℃,浸提时间为1.5 h;最佳配方组合是:沙棘汁20%、雪菊浸提液30%、砂糖10.0%、柠檬酸0.3%。制得的产品风味独特,营养丰富。更多还原

【Abstract】 Sea buckthorn and coreopsis tinctoria flowers were used as raw material to study on the processing technique of sea buckthorn and coreopsis tinctoria flowers compound health beverage. The processing conditions of composite enzymatic hydrolysis, the technological conditions of two-frequency ultrasonic-assisted extraction and the compounding formula of beverage were emphasized specially. The suitable technical parameters were obtained: the optimum processing conditions of composite enzymatic hydrolysis was p H3.0, adding amount of enzyme 0.6 %, temperature 50 ℃, time 2.5 h; the optimum processing conditions of two-frequency ultrasonicassisted extraction was ultrasonic freguency 20 k Hz/50 k Hz,intensity 0.7 W/cm2, temperature 55 ℃, time 1.5 h;the optimum formula of beverage was sea buckthorn juice 20 %, coreopsis tinctoria flowers extracts 30 %, sugar10.0 %, citric acid 0.3 %. The product has unique flavor and rich nutrition.更多还原