包装与食品机械
包裝與食品機械
포장여식품궤계
Packaging and Food Machinery
2015年
5期
19-23
,共5页
向日葵叶%绿茶%绿原酸%复合%饮料%开发
嚮日葵葉%綠茶%綠原痠%複閤%飲料%開髮
향일규협%록다%록원산%복합%음료%개발
sunflower leaves%green tea%chlorogenic acid%compound%beverage%development
以超纯水为溶剂，以向日葵叶中绿原酸提取率为考察指标，从新鲜向日葵叶中提取绿原酸，研究颗粒度、料液比、浸提时间、提取温度对向日葵叶中绿原酸提取率的影响。试验结果表明：绿原酸最佳提取工艺：物料粒度100目、料液比1∶50、提取温度70℃、浸提时间20min。以最佳工艺提取得到的富含绿原酸向日葵叶汁和绿茶汁为主要原料，添加白砂糖、柠檬酸和食用香精等制备复合饮料，通过正交试验确定绿原酸复合饮料的最佳配方：富含绿原酸向日葵叶汁与绿茶汁的体积比为1∶2、白砂糖添加量为4％，柠檬酸添加量0．2％，食用香精添加量0．03％，此时，效果最佳，口感良好。
以超純水為溶劑，以嚮日葵葉中綠原痠提取率為攷察指標，從新鮮嚮日葵葉中提取綠原痠，研究顆粒度、料液比、浸提時間、提取溫度對嚮日葵葉中綠原痠提取率的影響。試驗結果錶明：綠原痠最佳提取工藝：物料粒度100目、料液比1∶50、提取溫度70℃、浸提時間20min。以最佳工藝提取得到的富含綠原痠嚮日葵葉汁和綠茶汁為主要原料，添加白砂糖、檸檬痠和食用香精等製備複閤飲料，通過正交試驗確定綠原痠複閤飲料的最佳配方：富含綠原痠嚮日葵葉汁與綠茶汁的體積比為1∶2、白砂糖添加量為4％，檸檬痠添加量0．2％，食用香精添加量0．03％，此時，效果最佳，口感良好。
이초순수위용제，이향일규협중록원산제취솔위고찰지표，종신선향일규협중제취록원산，연구과립도、료액비、침제시간、제취온도대향일규협중록원산제취솔적영향。시험결과표명：록원산최가제취공예：물료립도100목、료액비1∶50、제취온도70℃、침제시간20min。이최가공예제취득도적부함록원산향일규협즙화록다즙위주요원료，첨가백사당、저몽산화식용향정등제비복합음료，통과정교시험학정록원산복합음료적최가배방：부함록원산향일규협즙여록다즙적체적비위1∶2、백사당첨가량위4％，저몽산첨가량0．2％，식용향정첨가량0．03％，차시，효과최가，구감량호。
With ultra pure water as solvent,extraction of chlorogenic acid in sunflower leaves as the index, extraction of chlorogenic acid from the fresh sunflower leaves,study particle size and solid-liquid ratio,extrac-tion time,temperature effect on extraction rate of chlorogenic acid in sunflower leaves.The results show that:the optimum extraction of chlorogenic acid as :material particle size of 100 mesh,solid-liquid ratio 1 ∶50,ex-traction temperature 70 ℃,extraction time of 20 min.With the optimum extraction of chlorogenic acid sunflower leaf juice and green tea juice as the main raw material,adjuvant sugar,citric acid and edible flavor,etc.Prepara-tion of composite drink,through orthogonal test to determine the chlorogenic acid compound best prescription of drink is:contains rich chlorogenic acid sunflower leaf juice and green tea juice volume ratio of 1∶2,sugar content is 4%,citric acid 0.2% and 0.03% edible essence,at this point,the effect is best,taste good.
