【摘要】 以葛根为原料 ,采用正交设计等方法 ,对浸提及澄清等工艺过程作了详细研究。结果表明 :加 0 .0 5% (质量分数 ) VC可以起到较好的护色作用 ;浸提的最佳工艺条件为 :p H8.0 ,浸提温度 80℃ ,浸提时间 2 h;最适酶解条件为 :加酶量 1 .2 mg/ g干葛 ,酶解温度60℃ ,p H5.0 ,酶解时间 3 0 min;加 0 .1 5% (质量分数 ) CMC-Na对产品稳定性有较大作用。产品中总黄酮含量可达 0 .1 % (质量分数 )。更多还原

【Abstract】 The technology of extraction and clarification were studied by using orthogonal design with pueraria radix.The result show that the color can be better by adding 0.05%VC.The optimum extraction were pH 8.0,temperature 80℃,time 2h. The best enzyme hydrolysis conditions were the amount of enzyme 1.2mg/g pueraria radix, temperature 60℃,pH5.0,time 30min .The stability can be better by adding 0.15%CMC-Na.The flavonoid in the beverage were 0.1%.更多还原