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.
