CAJ | 학술논문

比较两种不同方法对大蒜SOD活性的影响，在较佳保存率的情况下以大蒜、枸杞、山楂为主要原料，采用正交试验，探索出最佳饮料配方和最佳工艺条件，开发出色、香、味俱佳的功能保健饮料。结果表明，选择合适的烫漂脱臭条件，可使SOD的损失率控制在30％以内，饮料最佳配方为每100 mL含2％无臭蒜汁，25％山楂汁，15％枸杞汁，4％白砂糖。开发出的饮料营养丰富、色泽宜人、风味独特，说明以大蒜为原料生产的系列保健饮料具有很大的市场开发价值。
비교량충불동방법대대산SOD활성적영향，재교가보존솔적정황하이대산、구기、산사위주요원료，채용정교시험，탐색출최가음료배방화최가공예조건，개발출색、향、미구가적공능보건음료。결과표명，선택합괄적탕표탈취조건，가사SOD적손실솔공제재30％이내，음료최가배방위매100 mL함2％무취산즙，25％산사즙，15％구기즙，4％백사당。개발출적음료영양봉부、색택의인、풍미독특，설명이대산위원료생산적계렬보건음료구유흔대적시장개발개치。
Comparison between the influence of two different methods on garlic SOD activity , in the better save rate of SOD circumstances , using garlic , medlar and hawthorn as the main materials and adding other complements.Based on the orthogonal experiment , and find out the best beverage formula and the optimum technological conditions for development well , sweet , flavour and taste function health drink.The results showed that to choose the proper heating conditions during the processing , the loss rate of SOD should be controlled within 30%.And drink the best formula for every 100 mL contain 2%odurless garlic juice , 25%hawthorn juice , 15%medlar juice , 4%sugar.Develop drinks rich nutrition, colour and lustre is pleasant , unique flavor , explain with garlic as raw material to produce a series of health drink has a large market development value.