| 人参饮料加工工艺研究 |
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| 引用本文： | 尹德斌,雷明明,高远,郝春喜,许玉然.人参饮料加工工艺研究[J].饮料工业,2011,14(12):31-34. |
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| 作者姓名： | 尹德斌 雷明明 高远 郝春喜 许玉然 |
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| 作者单位： | 1. 吉林森工集团泉阳泉饮品有限公司,吉林长春,130021
2. 吉林农业大学食品科学与工程学院,吉林长春,130118 |
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| 摘 要： | 以人参为原料制作人参饮料。以人参皂甙含量为指标,确定了人参的最佳浸提工艺,并通过正交试验得到人参饮料配方。试验结果表明,人参最佳浸提条件为:浸提温度90℃、浸提时间60min、料液比1∶10;人参饮料的最佳配方为:人参浸提汁10%、白砂糖8%、食盐0.05%。以此工艺条件和配方制得的人参饮料滋味柔和,具有人参饮料特有的风味和色泽。
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| 关 键 词： | 人参 饮料 加工工艺 浸提 |
Study on processing technology of a ginseng beverage |
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| YIN De-bin
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LEI Ming-ming
,
GAO Yuan
,
HAO Chun-xi
,
XU Yu-ran.Study on processing technology of a ginseng beverage[J].Beverage Industry,2011,14(12):31-34. |
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| Authors: | YIN De-bin LEI Ming-ming GAO Yuan HAO Chun-xi XU Yu-ran |
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| Affiliation: | YIN De-bin1,LEI Ming-ming1,GAO Yuan2,HAO Chun-xi2,XU Yu-ran1 (1 Quanyangquan Soft Drink Co.,Ltd.,Jilin Forest Industry Group,Changchun 130021,Jilin,China,2 College of Food Science and Engineering,Jilin Agricultural University,Changchun 130118,China) |
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| Abstract: | Ginseng was used as the major raw material to make a beverage. With ginseng saponin content as the index, the optimal process of extracting ginseng was determined; and through orthogonal tests, the formula of the ginseng beverage was obtained. The results showed the optimal ginseng extraction process as 90℃, 60 min and solid-liquid ratio 1 ∶ 10, and the optimum formula of the ginseng beverage as ginseng extract 10%, sugar 8% and salt 0.05%,The beverage obtained was characterized by soft taste and the unique flavor and color of ginseng. |
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| Keywords: | ginseng beverage processing technology extraction |
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