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投稿时间：2015-07-08
投稿时间：2015-07-08
中文摘要: 采用热水浸提法对菊糖进行提取，通过正交试验确定了提取菊糖的最佳条件为：料水比 1 ∶ 25（g/g），温度 90 ℃， 提取时间 60 min，菊糖提取率为 79.98 %。以菊芋菊糖、山楂、菊花为主要原料，添加白砂糖、蜂蜜等辅料。针对其关键技 术进行了探讨，采用单因素和正交试验设计，以产品感官评价为指标，确定菊芋菊糖、山楂、菊花复合饮料的最佳工艺配 方。结果表明：山楂和菊花提取液比为 2 ∶ 3（mL/mL）、菊芋菊糖 2 %、白砂糖 4 %、蜂蜜 3 %、最佳稳定剂为 0.05 %海藻酸 钠和 0.1 %CMC-Na。该复合饮料具有营养、保健的功能，色泽、香味、口感俱佳。
Abstract:The hot water was used to extract inulin. Through orthogonal test the optimal conditions of extract inulin were:the ratio of sample to water was 1 ∶ 25 （g/g），temperature 90 ℃，time 60 min. Under these conditions， the extract ratio was 79.98 % . Inulin of jerusalem artichoke，hawthorn and chrysanthemum were used as the main materials，added white granulate sugar，honey and other accessories. A discussion was carried out on the key technologies，through single factor and orthogonal experimental design ，the sensory score was investigated an indicator to determine the optimum formula of the compound beverage. The results showed that the mixing proportion of hawthorn extract and chrysanthemum extract was 2 ∶ 3（mL/mL），inulin 2 %，white granulate sugar 4 %，honey 3 %，the best stabilizer was sodium alginate 0.05 % and CMC-Na 0.1 %. The compound beverage is nutritions and good for health，can be developed with good color， flavor and taste.
文章编号：201605016 中图分类号： 文献标志码：A
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