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投稿时间：2023-09-04
投稿时间：2023-09-04
中文摘要: 以柴达木盆地新鲜肉苁蓉为原料，采用单因素试验研究肉苁蓉原浆添加量、枸杞原浆添加量、黄果梨原浆添加量、白砂糖添加量对口服液感官评分的影响。以感官评分为评价标准，对肉苁蓉原浆口服液的制备工艺进行响应面试验优化，同时检测产品的理化指标和微生物指标。结果表明：制备肉苁蓉原浆口服液的最佳工艺条件为黄果梨原浆添加量20%、枸杞原浆添加量19%、肉苁蓉原浆添加量14%、白砂糖添加量9%。在该制备工艺条件下，肉苁蓉原浆口服液pH4.37、可溶性固形物含量16%、离心沉淀率5.92%、总酸含量4.69 g/L、还原糖含量32.10 g/L、总糖含量50.10 g/L、多酚含量99.97 mg/L、黄酮含量0.21 mg/100 g、松果菊苷含量0.05 g/L、毛蕊花糖苷含量0.01 g/L，且大肠杆菌和菌落总数符合GB 7101—2022《食品安全国家标准饮料》，得到一款具有肉苁蓉独特风味的复合口服液。
Abstract:A single factor experiment was conducted to explore the effects of the addition amounts of?Cistanche（from Qaidam Basin）pulp protoplasm addition level，wolfberry（Lycium?barbarum）protoplasm addition level，Pyrus?bretschneideri?Rehd. fruits protoplasm addition level，and sugar addition level on the sensory score of?Cistanche?protoplasm oral liquid. Response surface tests were conducted to optimize the preparation process of?Cistanche?protoplasm oral liquid with the sensory score as the evaluation criterion. Meanwhile，the physicochemical and microbial indicators of the product were determined. The preparation conditions of?Cistanche?oral liquid were optimized as follows：20%?Pyrus?bretschneideri?fruits protoplasm addition level，19% wolfberry protoplasm addition level，14%?Cistanche?protoplasm addition level，and 9% sugar addition level.The product prepared with the conditions above had pH 4.37，soluble solids of 16%，and centrifugal precipitation rate of 5.92%. Meanwhile，the content of total acids，reducing sugar，total sugar，polyphenols，flavonoids，echinacoside，and verbascoside in the oral liquid was 4.69，32.10，50.10 g/L，99.97 mg/L，0.21 mg/100 g，0.05 g/L，and 0.01 g/L，respectively. Moreover，the counts of?Escherichia?coli?and total colonies met the requirements of GB 7101—2022 the national standard. In conclusion，a compound oral liquid with the unique flavor of?Cistanche?was obtained.
文章编号：202419018 中图分类号： 文献标志码：
基金项目:海西州科技计划项目（2022-YZ-H04）
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