地榆槐米蜜饮加工工艺研究

对地榆槐米蜜饮加工工艺进行了研究。探讨了槐米提取液添加量,地榆提取液添加量,冬瓜皮、槐角、山楂肉、何首乌、乌龙茶混合提取液添加量及蜂蜜添加量等工艺参数对产品品质的影响,确定了生产地榆槐米蜜饮基本的加工工艺。通过设计单因素试验、正交试验和感官评定得出地榆槐米蜜饮的最佳配比为槐米提取液添加量16%,地榆提取液添加量13%,混合提取液添加量7%,蜂蜜添加量2.0%。

Study on Processing Technology of Sanguisorba and Sophora japonica Honey Drink

This paper was studied on processing technology of Sanguisorba and Sophora japonica honey drink. The effects of the technological parameters of Sanguisorba addition,Sanguisorba extract addition,the addition of the mixed extract of Wax Gourd skin,Locust horn,Hawthorn meat,Polygonum multiflorum and Oolong tea extract and honey addition on the product quality were discussed. The basic processing technology of producing Sanguisorba and Sophora japonica honey drink was determined. Through the design of single factor test,orthogonal test and sensory evaluation,the best ratio of Sanguisorba and Sophora japonica honey drink was 16% of Sophora japonica extract,13% of Sanguisorba officinalis extract,7% of mixed extract and 2.0% of honey.