罗汉果饮料的研制研究

目的研制罗汉果保健饮料。方法以中药罗汉果为主要原料,将粉碎后的罗汉果经浸提等处理后,加入辅料进行调味。在单因素试验的基础上通过正交试验探索罗汉果饮料的配方,以感官评定为指标,通过正交试验和方差分析对饮料的配方和稳定性进行研究。结果最佳配方为:罗汉果与水的配比为1:200(m:V),柠檬酸添加量为0.04%,白砂糖添加量为0.05%;稳定剂及其添加量为海藻酸钠0.024%、黄原胶0.028%、CMC-Na0.028%。结论该饮料甜中带酸,色泽纯正,气味清香。

Development of Siraitia grosvenorii beverage

Objective To develop health beverage of Siraitia grosvenorii. Methods Taking Siraitia grosvenorii as raw material, the crushed fruit of Siraitia grosvenorii was treated with excipients and seasoned after grinding. On the basis of single factor test, the formula of the beverage was explored by orthogonal experiment. The formula and stability of the beverage were studied by orthogonal experiment and variance analysis. Results The best formula were as follows: the ratio of Siraitia grosvenorii to water was 1:200(m:V), the amount of citric acid was 0.04%, and the amount of white sugar was 0.05%. The stabilizer and its addition amount were as follows: sodium alginate was 0.024%, xanthan gum was 0.028% and CMC-Na was 0.028%. Conclusion The drink is sweet and acid, with pure color and is fragrant in odor.