CAJ | 학술논문

以牛蒡根为原料，最大限度的保留营养成分为目标研制牛蒡保健饮料，并融合超声波、微波、木瓜蛋白酶处理技术，使牛蒡菊糖等保健活性成分最大限度溶出。通过正交试验确定了保健饮料成分的优化配比为牛蒡液40 mL/100 mL饮料，黄原胶0.25%，安赛蜜0.03%，柠檬酸0.10%，得到乳白色、具有牛蒡特有清香气味的饮料，由于饮料中不含有蔗糖，并含有牛蒡菊糖等抗糖尿病的保健成分，适合健康人群及糖尿病人群，具有广阔的市场前景，并且，牛蒡保健饮料的开发生产对地区农业发展和农民增收有非常重要的意义。
이우방근위원료，최대한도적보류영양성분위목표연제우방보건음료，병융합초성파、미파、목과단백매처리기술，사우방국당등보건활성성분최대한도용출。통과정교시험학정료보건음료성분적우화배비위우방액40 mL/100 mL음료，황원효0.25%，안새밀0.03%，저몽산0.10%，득도유백색、구유우방특유청향기미적음료，유우음료중불함유자당，병함유우방국당등항당뇨병적보건성분，괄합건강인군급당뇨병인군，구유엄활적시장전경，병차，우방보건음료적개발생산대지구농업발전화농민증수유비상중요적의의。
The experiments used burdock roots as raw material , aimd for maximize keeping nutrients in burdock health drink, and combining microwave, ultrasonic, papain processing intented to make the active ingredients maximum stripping, such as burdock inulin. The health beverage proportions were optimized by orthogonal:burdock fluid 40 mL/100 mL, xanthan gum 0.25%, acesulfame 0.03%and citric acid 0.10%. The beverage was milk white and with special burdock scent and it contained no sugar , rich in burdock inulin and other anti diabetes care ingredients, suitable for healthy people also suitable for people with diabetes. The beverage had broad market prospects, and the development of burdock health drinks had very important implications for regional agricultural and peasant incomes.