食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2014年
24期
103-108
,共6页
人参%枸杞%玉米糊精%Minitab设计%固体饮料%工艺
人參%枸杞%玉米糊精%Minitab設計%固體飲料%工藝
인삼%구기%옥미호정%Minitab설계%고체음료%공예
ginseng%wolfberry%amylodextrin%minitab design%solid beverage%prosess
以人参和枸杞为主要原料，以玉米糊精为助干剂，采用醇提、水提、真空浓缩、造粒、干燥加工工艺制作复合固体饮料。以感官得分为指标，通过单因素试验，Minitab因素筛选、结合正交实验设计对生产工艺进行优化。评价了人参膏：枸杞膏质量比质量比、玉米糊精添加量、葡萄糖添加量、乳糖添加量、柠檬酸添加量、蜂蜜添加量6个因素对固体饮料感官得分的影响。最终确定最优生产工艺为：人参膏：枸杞膏质量比质量比为1∶2.5、玉米糊精添加量2%、柠檬酸添加量0.2%、蜂蜜添加量5%。该产品具有良好的感官性状，是一种营养丰富，开发前景广阔的产品。
以人參和枸杞為主要原料，以玉米糊精為助榦劑，採用醇提、水提、真空濃縮、造粒、榦燥加工工藝製作複閤固體飲料。以感官得分為指標，通過單因素試驗，Minitab因素篩選、結閤正交實驗設計對生產工藝進行優化。評價瞭人參膏：枸杞膏質量比質量比、玉米糊精添加量、葡萄糖添加量、乳糖添加量、檸檬痠添加量、蜂蜜添加量6箇因素對固體飲料感官得分的影響。最終確定最優生產工藝為：人參膏：枸杞膏質量比質量比為1∶2.5、玉米糊精添加量2%、檸檬痠添加量0.2%、蜂蜜添加量5%。該產品具有良好的感官性狀，是一種營養豐富，開髮前景廣闊的產品。
이인삼화구기위주요원료，이옥미호정위조간제，채용순제、수제、진공농축、조립、간조가공공예제작복합고체음료。이감관득분위지표，통과단인소시험，Minitab인소사선、결합정교실험설계대생산공예진행우화。평개료인삼고：구기고질량비질량비、옥미호정첨가량、포도당첨가량、유당첨가량、저몽산첨가량、봉밀첨가량6개인소대고체음료감관득분적영향。최종학정최우생산공예위：인삼고：구기고질량비질량비위1∶2.5、옥미호정첨가량2%、저몽산첨가량0.2%、봉밀첨가량5%。해산품구유량호적감관성상，시일충영양봉부，개발전경엄활적산품。
In this paper, a new Solid bererage was processed through the alcohol extraction,water extraction, vacuum concentration, granulate, desiccation processing, using ginseng and wolfberry as the main raw material, amylodextrin as the drying aids.Judging with the sensory evaluation, through the single factor experiment,the Minitab factor screening, combined with the orthogonal test to the production process optimization experiment design. Evaluation of the effect of ginseng extract and wolfberry extract ratio, amylodextrin amount, glucose amount, lactose amount, citric acid amount, honey amount 6 factors on tofu sensory. To determine the optimal production technology for the ginseng and wolfberry extract extract ratio1∶2.5, amylodextrin amount 2%, citric acid amount 0.2%, honey amount 5%. The product has good sensory properties, is a nutrient rich, with broad prospects for development of products.
