复合黄精饮料的配方及工艺优化

以黄精、麦芽、陈皮、薄荷为原料,开发一种复合黄精饮料。以黄精多糖含量为指标,采用单因素试验和L₉(3⁴)正交试验对黄精的提取工艺进行优化;通过单因素分析,探讨黄精麦芽复合汁、木糖醇、陈皮汁和薄荷汁添加量对产品感官品质的影响,并以色泽、滋味、香气、组织形态为评价因素,结合利用L₉(3⁴)正交试验设计,以模糊数学感官评价法优化了复合黄精饮料黄精麦芽复合汁、木糖醇、陈皮汁和薄荷汁的配比。结果表明:黄精最佳提取工艺为:料液比1︰20(g/mL),提取时间2 h,提取次数2次;复合黄精饮料的最佳配方为:黄精麦芽复合汁添加量20%,木糖醇添加量6.5%,陈皮汁12%,薄荷汁10%。在此配方下制得的饮料具有独特的黄精风味,口感清凉,营养丰富。此次试验为复合黄精饮料研制提供理论基础和科学依据。

Formulation and Process Optimization of Compound Polygonati Rhizoma Beverage

In order to develop the compound Polygonati Rhizoma beverage within Polygonati Rhizoma,Hordei Fructus Germinatus,Pericarpium Citri Reticulatae and Menthae Haplocalycis Herba.The extraction process of Polygonati Rhizoma was optimized by single factor test and orthogonal test.This article studied the effect on sensory quality of product with single factor analysis,in the meantime,with color,taste,fragrance and form as sensory evaluation factor.Orthogonal design and fuzzy mathematical evaluation method were applied together to obtain better formula of compound Polygonati Rhizoma beverage within juice of Polygonati Rhizoma and Hordei Fructus Germinatus,Pericarpium Citri Reticulatae,and Menthae Haplocalycis Herba.The experimental results indicated that the extraction process of Polygonati Rhizoma beverage was as following:solid-liquid ratio 1︰20(g/mL),extraction time 2 h and extraction times 2 times,and the best formula of compound Polygonati Rhizoma beverage was 20%of Polygonati Rhizoma and Hordei Fructus Germinatus juice,6.5%of xylitol,12%of Pericarpium Citri Reticulatae juice and 10%of Menthae Haplocalycis Herba juice,which could be best sensory quality with the unique Polygonati Rhizoma flavor,cool taste and rich nutrition.This study provided a theoretical basis and scientific basis for the development of compound Polygonati Rhizoma beverage.