【摘要】 以蒲公英根为原料,采用热水浸提法提取蒲公英根多糖,通过单因素试验及正交试验确定了蒲公英根多糖提取的最优工艺参数为料液比1∶40(g∶mL),提取温度80℃,提取时间3 h,提取次数2次,在此提取条件下,其多糖得率为8.945%。另制备多糖提取液作为蒲公英根多糖饮料的原液,强化添加蒲公英多糖,再辅以柠檬酸、甜菊糖等,复配研制蒲公英多糖饮料,通过感官评价得出饮料的最佳配方为蒲公英原液64%,蒲公英多糖添加量3.04%,柠檬酸添加量0.08%,甜菊糖添加量2.5%,以此配方研制的蒲公英饮料口味独特、澄清透明、营养丰富,蒲公英多糖含量为5.18%,为蒲公英的深加工及综合利用提供了有益的参考。更多还原

【Abstract】 In this study,the dandelion root was the main raw material,the polysaccharides was extracted from dandelion root by traditional hot water extraction method,the optimal extracting parameters of polysaccharides were determined through single factor and orthogonal experiments:the ratio of material to liquid 1∶40(g∶mL),extraction temperature 80 ℃,extraction time 3 h,extraction times 2 times,and polysaccharide yield 8.945%. Then,the prepared polysaccharide extraction solution was used as the original liquid of the dandelion beverage,supplemented by citric acid,stevioside,etc,to develop dandelion polysaccharide beverage. The best formula of the beverage was obtained by sensory evaluation:Dandelion original liquid 64%,the dandelion root polysaccharide added amount 3.04%,the content of citric acid 0.08%,the amount of stevioside 2.5%,as this formulation, dandelion beverage taste unique, clear and transparent, nutrient-rich, the content of dandelion root polysaccharide was 5.18%. This study provided the useful reference for the development and comprehensive utilization of the dandelion.更多还原