[目的]研究开发一种新型复合解酒保健饮品的制备工艺。[方法]以葛根、桑葚和蜂蜜为主要原料，利用正交试验确定葛根的超声提取条件和桑葚汁的酶法制备工艺参数，并从复合解酒饮料的风味、色泽、滋味和沉淀4个方面来构建模糊综合评判模型，获取复合解酒饮料的最佳配方。[结果]葛根汁的最佳提取条件为提取溶剂70％乙醇，提取温度50℃和超声时间20 min；桑葚汁最佳制取条件为果胶酶用量0．035％，pH 3．5，酶解温度50℃，超声时间20 min；葛根桑葚复合解酒饮料的最佳配方为复合原汁浓度35％（葛根∶桑葚∶蜂蜜为2∶2∶3）、白砂糖浓度10％、柠檬酸0．35％，按此比例调配所得的饮料酸甜可口，入口清爽，风味纯正，颜色红褐，香气浓郁，其理化指标和微生物指标均符合食用饮料的标准。[结论]研究可为生产开发解酒保健饮料提供参考。%Objective] A new kind of anti-alcohol functional compound beverage production technique was studied.[ Method] With Pueraria lobata, mulberry and honey as main raw materia1, the best ultrasonic condition and enzymatic preparation process parameters were determined by orthogonal test.The anti-alcohol functional compound beverage making from product taste , color,flavor and precipitation were investigated comprehensively by the use of a weight distribution method and a multiply operator method.[ Result]The best extraction condition of Pueraria lobate was extracted with 70% ethanol solution by ultrasonic method for 20min at 50 ℃.The optimum condition for the extraction of mulberry juice was adding 00.35% pectinase, adjusting pH 3.5, then using ultrasonic method for 20 min at enzyme solution temperature 50 ℃; The best recipe of anti-alcohol functional compound beverage was:composite juice 35% (radix puerariae∶mulberry∶honey 2∶2∶3), white granula-ted sugar 10%, citric acid 0.35%.According to the proportion, the beverage was featured by sweet and sour taste, imported fresh, genuine flavor, brown red color and rich smell.All of the physicochemical and microbial indexes of the products are in keeping with the national stand-ards.[ Conclusion] The study can provide a reference for developing hangover health drink.
展开▼
