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投稿时间：2020-06-22
投稿时间：2020-06-22
中文摘要: 为创新玉米须和牛蒡的高附加值利用途径，通过单因素试验和正交试验，以吸光度为指标，确定玉米须浸提液和牛蒡浸提液的最佳制备工艺，并以感官品质为指标，优化玉米须牛蒡复合饮料的加工工艺。试验结果表明，玉米须浸提液最佳制备条件为料液比1∶50（g/mL），浸提时间80 min，浸提温度80℃，pH 7.0；牛蒡浸提液最佳制备条件为料液比1∶50（g/mL），浸提时间70 min，浸提温度60℃，pH值为6.5。玉米须牛蒡复合饮料的最佳工艺为牛蒡浸提液和玉米须浸提液体积比3∶7，柠檬酸添加量0.10%，白砂糖添加量8%，壳聚糖固定化复合酶添加量2.8%。壳聚糖固定化复合酶对饮料感官品质无不利影响，澄清效果较好，可反复使用，操作稳定性较好，可用于降低工业化生产成本。
Abstract:The innovative approach of utilizing corn silk and burdock with high additional value was studied.With single-factor experiment and orthogonal experiment，using absorbance as index，the optimum extracting conditions of corn silk and burdock were determined.While using sensory quality as index，the processing technology of corn silk and burdock compound beverage was optimized.The results showed that the optimum extracting conditions of corn silk were 1∶50 （g/mL）of liquid-solid ratio，80 minutes of extraction time，80℃of extraction temperature，and 7.0 of pH value.The optimum extracting conditions of burdock were 1 ∶50（g/mL）of liquid-solid ratio，70 minutes of extraction time，60℃ of extraction temperature，and 6.5 of pH value.The best processing of corn silk and burdock compound beverage was compound of juice of burdock and corn silk 3 ∶7，0.10% citric acid，8% sugar，2.8% chitosan immobilized complex enzyme.Chitosan immobilized complex enzyme had no disadvantage to sensory quality，and had a good clarification effect of beverage with superior operational stability，which could use for reducing cost for industrial production.
keywords: corn silk burdock compound beverage chitosan immobilized complex enzyme processing technology
文章编号：202021022 中图分类号： 文献标志码：
基金项目:徐州工业职业技术学院校级科研项目（XGY2019A003）；徐州工业职业技术学院产业研发项目（KJCCYYF2019092306）；江苏省大学生创新创业训练计划项目（201913107016Y）
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