饮料工业
飲料工業
음료공업
BEVERAGE INDUSTRY
2014年
5期
11-18
,共8页
梁瑞锋%李丽红%李倩%王向东
樑瑞鋒%李麗紅%李倩%王嚮東
량서봉%리려홍%리천%왕향동
松花粉饮料%调配%工艺
鬆花粉飲料%調配%工藝
송화분음료%조배%공예
pine pollen beverage%blend%crafts
对松花粉饮料的调配与加工工艺进行研究,通过单因素实验及正交试验,确定松花粉在破壁50min时破壁率为96.2%,添加0.03%的β-环糊精时,包埋效果最好。根据正交试验得出其他原料的最佳添加量为:白砂糖添加量为3%,葡萄糖添加量为2.5%,柠檬酸添加量为0.21%,抗坏血酸添加量为1.5%,蜂蜜添加量为3%;当CMC添加量为0.18%,瓜尔豆胶为0.11%,黄原胶为0.13%时所研制的松花粉饮料最稳定,此时沉淀率为1.15%。制得的破壁松花粉饮料中含有黄酮404.932mg/100g。该饮料具有松花粉特殊的清香味,营养丰富,一种具有抗氧化、防衰老的新型保健饮料。
對鬆花粉飲料的調配與加工工藝進行研究,通過單因素實驗及正交試驗,確定鬆花粉在破壁50min時破壁率為96.2%,添加0.03%的β-環糊精時,包埋效果最好。根據正交試驗得齣其他原料的最佳添加量為:白砂糖添加量為3%,葡萄糖添加量為2.5%,檸檬痠添加量為0.21%,抗壞血痠添加量為1.5%,蜂蜜添加量為3%;噹CMC添加量為0.18%,瓜爾豆膠為0.11%,黃原膠為0.13%時所研製的鬆花粉飲料最穩定,此時沉澱率為1.15%。製得的破壁鬆花粉飲料中含有黃酮404.932mg/100g。該飲料具有鬆花粉特殊的清香味,營養豐富,一種具有抗氧化、防衰老的新型保健飲料。
대송화분음료적조배여가공공예진행연구,통과단인소실험급정교시험,학정송화분재파벽50min시파벽솔위96.2%,첨가0.03%적β-배호정시,포매효과최호。근거정교시험득출기타원료적최가첨가량위:백사당첨가량위3%,포도당첨가량위2.5%,저몽산첨가량위0.21%,항배혈산첨가량위1.5%,봉밀첨가량위3%;당CMC첨가량위0.18%,과이두효위0.11%,황원효위0.13%시소연제적송화분음료최은정,차시침정솔위1.15%。제득적파벽송화분음료중함유황동404.932mg/100g。해음료구유송화분특수적청향미,영양봉부,일충구유항양화、방쇠로적신형보건음료。
The present study was conducted on the technology of pine pollen beverage production based on single-factor and orthogonal experiments. The optimum production process for the beverage was determined:wall-breaking ratio 96.2% with 50min treatment, β-cyclodextrin 0.025%, white granulated sugar 3%, the glucose 2.5%, citric acid 0.21%,ascorbic acid 1.5%, and honey 3%.The pine pollen beverage was most stable with the precipitation rate of 1.15%when the CMC was 0.18%, the guar gum was 0.11% and the xanthan gum was 0.13%. The given pine pollen contained flavonoids 404.932mg/100g. The obtained beverage it was a kind of anti-oxidation, anti-aging of the new health drink which had a special scent of pine pollen with nutritious.