一种蒲公英饮料的研制

Development of A Dandelion Beverage

摘要:

通过对提取工艺中的物料比，浸提时间、浸提温度等因素进行考察，确定蒲公英水取工艺的最佳条件为：料液比1:30，浸提时间30 min，浸提温度80 ℃。通过单因素和响应面优化试验设计确定了蒲公英饮料的最佳配比为：每100 mL精滤蒲公英汁含有蜂蜜1.6 g、柠檬酸0.03 g、甜菊糖苷0.04 g。分析检测该蒲公英饮料成品的营养成分及其活性物质，结果表明：蒲公英饮料的pH值4.4、还原糖含量8.16 g/L、蛋白质含量10.4 mg/L；饮料中共含有17种游离氨基酸，其中有4种人体必需氨基酸；已知活性成分共有10种，酚酸类5种，类黄酮类5种。优化的蒲公英饮料提取工艺合理、可行，营养丰富，具有一定的保健功能。

Abstract:

By comparing the material ratio, extraction time and extraction temperature in the extraction process, the optimum conditions for the dandelion water extraction process were as follows: the ratio of material to liquid was 1:30, the extraction time was 30 min, and the extraction temperature was 80 ℃. The optimal composition of dandelion beverage was determined by single factor and response surface optimization test design: 1.6 g of honey, 0.03 g of citric acid and 0.04 g of stevioside per 100 mL of finely filtered dandelion juice. By analyzing and testing the nutrients and active substances of the finished dandelion beverage, the results show that the dandelion beverage has a pH of 4.4, a reducing sugar content of 8.16 g/L, and a protein content of 10.4 mg/L. The beverage contains 17 free amino acids, of which 4 essential amino acids; 10 known active ingredients, 5 phenolic acids, 5 flavonoids. The optimized dandelion beverage extraction process is reasonable, feasible, nutritious and has certain health care functions.