CAJ | 학술논문

以罗汉果、毛酸浆宿萼、菊花为原料，研制出一种清咽利嗓低糖悬浮复合茶饮料，针对其关键技术进行了探讨，采用单因素实验及正交试验确定最佳工艺，结果表明，罗汉果最佳浸提条件为：料液比1∶50、80℃、50min；罗汉果汁、毛酸浆宿萼汁、菊花汁混合配比使用量分别是63%、27%、10%。毛酸浆宿萼浸提汁最佳苦味掩盖剂为食盐，添加量为0.05%；最佳悬浮稳定剂配比为黄原胶0.4mg/mL、琼脂0.4mg/mL、海藻酸钠0.8mg/mL；最佳花瓣添加量为1%。
이라한과、모산장숙악、국화위원료，연제출일충청인리상저당현부복합다음료，침대기관건기술진행료탐토，채용단인소실험급정교시험학정최가공예，결과표명，라한과최가침제조건위：료액비1∶50、80℃、50min；라한과즙、모산장숙악즙、국화즙혼합배비사용량분별시63%、27%、10%。모산장숙악침제즙최가고미엄개제위식염，첨가량위0.05%；최가현부은정제배비위황원효0.4mg/mL、경지0.4mg/mL、해조산납0.8mg/mL；최가화판첨가량위1%。
A compound low-sugar suspended drink, expected to protect the throat, was made from Momordica grosvenorii, Physalis pubescenss and chrysanthemum as the main raw materials. A discussion was carried out on the key technologies, and single-factor and orthogonal experiments made to determine the optimal process. The results showed that the optimum extraction conditions for Momordica grosvenorii included solid-liquid ratio 1∶50, 80℃ and 50min;and the proportions of Momordica grosvenorii extract, Physalis pubescenss extract and chrysanthemum juice were 63%, 27% and 10%, respectively. The bitterness of Physalis pubescenss extract could be best masked with 0.05% salt. The optimal suspension stabilizer was composed of 0.4mg/mL xanthan gum, 0.4mg/mL agar and 0.8mg/mL sodium alginate, and the optimum dosage of petals was 1.0%.