[1]李勇,吴浩一,时培宁,等.黄花菜饮料的配方及加工工艺研究[J].徐州工程学院学报(自然科学版),2019,(03):48-53.
 LI Yong,WU Haoyi,SHI Peining,et al.Study on the Formulation and Processing Technology of Daylily Beverage[J].Journal of Xuzhou Institute of Technology(Natural Sciences Edition),2019,(03):48-53.
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黄花菜饮料的配方及加工工艺研究()
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《徐州工程学院学报》(自然科学版)[ISSN:1674-358X/CN:32-1789/N]

卷:
期数:
2019年03期
页码:
48-53
栏目:
教授论坛
出版日期:
2019-09-15

文章信息/Info

Title:
Study on the Formulation and Processing Technology of Daylily Beverage
文章编号:
1674-358X(2019)03-0048-06
作者:
李勇吴浩一时培宁施双双刘雨
(徐州工程学院 食品工程学院,江苏 徐州221018)
Author(s):
LI YongWU HaoyiSHI PeiningSHI ShuangshuangLIU YU
(College of Food Engineering,Xuzhou Institute of Technology,Xuzhou 221018,China)
关键词:
黄花菜 饮料 组分 稳定剂 秋水仙碱 感官评价 护色工艺
Keywords:
daylily beverage component stabilizer colchicine sensory evaluation color protection process
分类号:
TS275.5
文献标志码:
A
摘要:
黄花菜具有药用和营养保健功能,目前市场上还未见黄花菜饮料产品.该文以市售新鲜 黄花菜为原料,采用单因素设计方法,研究护色工艺参数和产品稳定性; 采用正交试验方法, 优化产品配方与复合稳定剂配方; 采用高效液相色谱法,对黄花菜秋水仙碱含量进行测定.研 究结果表明:经热烫处理后的黄花菜中秋水仙碱含量为0.000 629 mg/g,远低于引起人体中毒 的含量值; 最好的护色工艺为打浆前添加0.1%柠檬酸和0.2%抗坏血酸,进行护色处理; 产品 最佳配方(质量分数)为黄花菜8%、柠檬酸0.18%、白砂糖10%、橙汁4%; 最佳复合稳定剂组合 配方(质量分数)为琼脂0.15%、柠檬酸钠0.06%、黄原胶0.06%、CMC 0.06%.实验制作出均匀 稳定、色泽鲜黄、酸甜得当、清爽柔滑、黄花菜香味浓郁的黄花菜饮料产品.
Abstract:
Daylily has medicinal and nutraceutical functions.Currently,no daylily beverage products have been found on the market.The paper uses commercially available fresh daylily as raw material,adopts single factor design method to study color protection process parameters and product stability; orthogonal test method is used to optimize product formula and composite stabilizer formulation; high performance liquid chromatography was used to determine colchicine content.The results showed that the colchicine content of daylily after blanching treatment is 0.000 629 mg/g,which is lower than the content of causing human poisoning; the best color protection technology was adding 0.1% citric acid and 0.2% ascorbic acid before beating to protect the color; product best formula(mass fraction)is 8% of daylily,0.18% citric acid,10% white sugar,4% orange juice; the best composite stabilizer combination formula (mass fraction)is agar 0.15%,sodium citrate 0.06%,xanthan gum 0.06%,CMC 0.06%.The daylily beverage produced by the experiment is fresh and smooth with bright yellow color,sweet and sour taste,and rich aroma of daylily.

参考文献/References:

[1] 张西露,粟建文,叶英林.祁东县黄花菜产业发展现状及对策分析[J].湖南农业科 学,2013(15):148-151.
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[4] 戢得蓉,杨芳,杨雯珺.黄花菜贮藏及深加工技术研究进展[J].食品与发酵科 技,2016(2):48-51.
[5] 唐道邦,夏延斌,张滨,等.黄花菜的食用价值及开发利用[J].中国食物与营 养,2003(8):23-24.
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备注/Memo

备注/Memo:
收稿日期:2018-11-10 基金项目:[ZK(]江苏省科技计划项目(SZ-XZ2017019); 徐州市重点研发计划项目(KC17052) 作者简介:李勇(1962-),男,教授,主要从事果蔬加工技术研究.
更新日期/Last Update: 2019-09-15