| 花生乳中加入荷叶黄酮生产复合饮料的研究 |
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| 引用本文： | 陈仙粉,张长峰,高梦祥,吴光旭,方先尧.花生乳中加入荷叶黄酮生产复合饮料的研究[J].农产品加工．学刊,2006(1):28-30. |
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| 作者姓名： | 陈仙粉 张长峰 高梦祥 吴光旭 方先尧 |
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| 作者单位： | 长江大学,生命科学学院,湖北,荆州,434025 |
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| 基金项目： | 长江大学校科研和教改项目 |
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| 摘 要： | 采用正交试验设计确定荷叶中黄酮的最佳提取工艺,然后将提取出来的黄酮添加到花生乳中生产复合饮料。结果表明,荷叶黄酮最佳提取工艺参数为:固液比1∶50,提取温度90℃,乙醇体积分数为40%,提取时间2h;花生乳最佳制作工艺为:微波加热3m in后,在质量分数为0.5%的NaH CO3水溶液中浸泡6h;辅助物质的最佳配方为:7%食糖,0.10%羧甲基纤维素钠和0.05%黄原胶;最佳稳定剂配方为0.10%吐温80和0.06%单甘酯。
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| 关 键 词： | 花生乳 黄酮 复合饮料 |
| 文章编号： | 1671-9646（2006）01-0028-03 |
| 收稿时间： | 2006-01-04 |
| 修稿时间： | 2006年1月4日 |
Technology for Compound Beverage from Flavones in Lotus Leaves Added into Peanut Milk |
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| Chen Xianfen,Zhang Changfeng,Gao Mengxiang,Wu Guangxu,Fang Xianyao.Technology for Compound Beverage from Flavones in Lotus Leaves Added into Peanut Milk[J].Nongchanpin Jlagong.Xuekan,2006(1):28-30. |
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| Authors: | Chen Xianfen Zhang Changfeng Gao Mengxiang Wu Guangxu Fang Xianyao |
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| Abstract: | The extracting technology of flavones in lotus leaves with ethanol and the flavones were added into peanut milk in this paper. The results showed that,The optimum extraction condition was obtained as follows∶solid-liquid 1∶50,extracting temperature 90 ℃,ethanol concentration 40% and extracting time 2 h;The optimum production technology of peanut milk was that:microwave heated 3 min,dipped in solution of 0.5% NaHCO3 6 h,auxiliary ingredient was 7% sugar,0.10% CMC-Na和0.05% xanthic acid;the optimum stabilization reagent was that:0.10% tween-80 and 0.06% single glycerin lipids. |
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| Keywords: | peanut milk flavones compound beverage |
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