摘要
以生晒参和黑参为主要原料,配以辅料木糖醇和麦芽糊精,通过湿法制粒技术制成生晒参黑参固体饮料。以感官评分为评价指标,采用单因素、正交试验方法优化固体饮料配方,并对其理化和微生物指标进行检测。结果表明:生晒参黑参固体饮料的最佳配方为生晒参提取物添加量为15%,黑参提取物添加量为10%,木糖醇添加量为60%,麦芽糊精添加量为15%,此时得到的固体饮料甜度适中,溶解性好,感官评分高;理化和微生物指标均符合GB 7101《固体饮料卫生标准》规定。本研究的生晒参黑参固体饮料制备工艺简单、可操作性强,各项指标均良好,为人参食品的开发与生产提供了参考依据。
With the raw material of the white ginseng and black ginseng,supplemented by xylitol and maltodextrin,solid beverage of the white ginseng and black ginseng was made by wet granulation technology.Taking sensory score as evaluation index,the formula of solid beverage was optimized by single factor and orthogonal test,and its physicochemical and microbiological indexes were detected.The results showed that the best formula of the solid drink was 15 % of the added amount of white ginseng extract,10 % of the added amount of black ginseng extract,60 % of the added amount of xylitol and 15 % of the added amount of maltodextrin.At this time,the solid drink had moderate sweetness,good solubility and high sensory score.The physical,chemical and microbiological indexes were in accordance with the GB 7101 health standard for solid drinks.In this study,the preparation technology of the solid beverage of the white ginseng and black ginseng is simple,easy to operate,and all the indexes are good,which provides a reference for the development and production of ginseng food.
作者
岳乐乐
徐芳菲
李蕾
张益恺
白钰
王影
曹志强
YUE Le-le;XU Fang-fei;LI Lei;ZHANG Yi-kai;BAI Yu;WANG Ying;CAO Zhi-qiang(Jilin Ginseng Reserch Institute,Tonghua Jilin,134001,China)
出处
《人参研究》
2020年第4期31-35,共5页
Ginseng Research
关键词
生晒参
黑参
固体饮料
White Ginseng
Black Ginseng
Solid Drink
