槐米蜂蜜保健饮料的研制

以槐米为主要原料,研究了槐米蜂蜜保健饮料的加工工艺条件,具体对槐米汁的浸提条件、槐米蜂蜜保健饮料的最佳配方进行了初步的研究.结果表明,以槐米为原料,料液比为1:60,温度为70℃,小苏打添加量为0.05%,浸提20min时,总黄酮化合物(以芦丁计)浸提效果最佳.根据感官评定试验及因子对比法可知,取50%槐米浸提液,加入10%蜂蜜、15%薄荷汁、0.05%柠檬酸、0.015%花茶香精进行调配,可制得风味独特、营养丰富的保健饮料.

Development of Sophora japonica L. and Honey Healthy Compound Beverage

In this paper the processing technology of healthy beverage from Sophora japonica L and honey was studied. The optimal extract condition of Sophora japonica L juice and optimum formula of healthy beverage were obtained through orthog-onal test. The results showed that the extraction conditions of general flavonoid from Sophora japonica L were as follows: the solid-liquid ratio between Sophora japonica L material and water was 1:60, extraction temperature was 70℃ extraction time was 20 min, and adding 0.05% Sodium bicarbonate. By the sensory evaluation and factors comparative method, nutritive beverage with unique flavor could be obtained if 50% extract of Sophora japonica L,10% honey, 15% extract of mint, 0.05% citric acid and 0.015% essence of scented tea were blended.