雪菊-决明子-金银花复合保健凉茶饮料工艺研究-郭志芳

7、、53201420753-56FoodandNutritioninChina、、郭志芳，杨雯雯，傅航(漯河职业技术学院食品工程系，河南漯河462002)以雪菊、决明子、金银花为原料研究复合保健凉茶饮料的制备工艺，首先确定了雪菊的最佳浸提工艺为料水比1∶80、温度80℃、时间15min，再通过感官评价及正交试验确定了雪菊、决明子、金银花复合保健凉茶饮料的最佳配方为雪菊汁30%、决明子汁15%、金银花汁10%、白砂糖5%、水40%(百分比均为质量分数)。雪菊;决明子;金银花;凉茶饮料;工艺、、、、、、1-4。、、、。1982—。19.γ-J．2008296324-326.ProductionandTextureAnalysisofHighγ-aminobutyricAcid-enrichedFermentedMilkYANTian-wen1MANChao-xin2ＲENHuan1ZHAOYue-ming1CHAIYun-lei1JIANGYu-jun121KeyLabofDairyScienceMinistryofEducationCollegeofFoodScienceandEngineeringNortheastAgriculturalUniversityHarbin150030China2NationalＲesearchCenterofDairyEngineeringandTechnologyNortheastAgriculturalUniversityHarbin150086ChinaAbstractTheaimofthisstudywastoevaluatethetexturenutritionandsensorypropertiesofyogurtwhichwasfermentatedbyaddi-tionofdifferentconcentrationofL-sodiumglutamateL-MSGmixed-strainstarterandL.plantarumNDC75017starterinordertoaffordreferenceforproducingfermentedmilkcontainingGABA.Theresultsshowedthatwhenyogurtwasfermentedby75mmol/LL-sodiumgluta-mateL-MSG20μmol/Lpyridoxal5'-phosphatePLP2%inoculationconcentrationtheratiosofLb.plantarumLb.delbrueckiisubsp.bulgaricusandStreptococcusthermophilusat0.5∶0.5∶1.5and43℃incubationthebesttextureandsensorypropertiescouldbeob-tained.Theviscositywaterholdingcapacityfirmnesscoherenceandviscosityindexwere1466.5±1.0p·s71.7±3.2%77.3±1.7g48.1±1.2g146.8±0.9p·srespectively.ThemaximumGABAconcentrationinfermentedmilkwas46mg/100gbyHPLC.TheseresultsindicatedthatthebestoppropriateconcentrationadditionofL-sodiumglutamatewas75mmol/LLb.plantarumNDC75017Lb.delbrueckiisubsp.bulgaricusandStreptococcusthermophiluswereselectedasmixed-strainstarter.Keywordsγ-aminobutyricacidLactobacillusplantarumNDC75017yogurttexturalcharateristics(责任编辑刘宏)542011.1、、、、、、、、、。1.2JA2003ATZ10kgLDZX-40ⅡNanoGenizer苏州微流代理HH-2Ｒ502B2JYL-390PHS-3CpH。1.31.3.1工艺流程→→→→→→→↓→→→→→→→→→→→→↑→→→→→1.3.2操作要点15、、。。、。26①②170℃1h③140④205min140⑤10。37①②25030min③。48①、、②20MPa60—65℃③80—90℃10min④131℃4s35℃。1.3.3检验方法130、25、25、2010025、、。1。13025—3020—24、15—19＜152520—2515—1910—14＜1025、、20—25、、15—19、、10—14＜102015—2010—148—9＜87、、552NaOH9。310。22.12A＞B＞C＞＞。A2B2C21∶80、80℃、15min。95。2Aw/vB℃CminD111∶701701101762128021528031390320378421∶801238952231886231285731∶901328283213859332180K1234247246244K2262253249247K3247243248252k178.0082.3382.0081.33T=743k287.3384.3383.0082.33k382.3381.0082.6684.00Ｒ9.333.331.002.462.234D＞C＞A＞B＞＞＞。、、A2B3C1D430%、15%、10%、5%。96。3A%B%C%D%112015110121762121021523274313153203438441420425454745230123179622142907234137482432480934013418010324327811331238012342148013450142177144231278154324388164413478K1308312324308317K2323320321311312K3318326322319322K4321312303332318k177.0078.0081.0077.0079.25T=1270k280.7580.0080.2577.7578.00k379.5081.5080.5079.7580.50k480.2580.2575.7583.0079.50Ｒ3.753.505.256.002.5033.1、、。3.220℃＞10%0.05%—0.1%。3.3≤100/mL≤3/mL。413、5620、1∶80、80℃、15min。2、、4＞＞＞。、、30%、15%、10%、5%。3、、、、。◇1.J．2009124-25.2.J．20124710776-777.3.J．200428196-98.4.J．2007306744-748.5·.J．2007285287-289.6.J．2009305256-261.7.J．200122535-37.8.、、J．201349177103-106.9GB/T12456—2008.S．10GB4789—2010.S．TechnicalStudyonCompoundHealthyAntipyreticBeverageofCoreopsistinctoriaCassiaObtusifoliaSeedandLonicerajaponicaGUOZhi-fangYANGWen-wenFUHangLuoheVocationalTechnologyCollegeLuohe462000ChinaAbstractCoreopsistinctoriaCassiaobtusifoliaseedandLonicerajaponicawereusedasrawmaterialstostudythepreparationtech-nologyofthecompoundhealthyantipyreticbeverage.Firsttheoptimalprocesswasensuredassolid-liquidratioofCoreopsistinctoria1∶80temperature80℃andtheextractiontimes15min.Thenthebestformulaofthecompoundhealthyantipyreticbeveragewasobtainedbythesensoryevaluationandorthogonalexperimentwhichwere30%Coreopsistinctoriajuice15%Cassiaobtusifoliaseedjuice10%Lonicerajaponicajuice5%whitesugarand40%water.KeywordsCoreopsistinctoriaCassiaobtusifoliaseedLonicerajaponicaantipyreticbeveragetechnology(责任编辑刘宏)