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投稿时间：2023-12-06
投稿时间：2023-12-06
中文摘要: 为研发一款新型霜桑叶类功能性饮料，该试验采用创新型共结晶方法使霜桑叶提取物微胶囊化，制备霜桑叶提取物共结晶粉末，采用单因素试验、正交试验优化工艺，以霜桑叶提取物为原料，搭配苹果浓缩物、蜂蜜、薄荷、甜叶菊、柠檬酸，开发霜桑叶提取物共结晶粉末功能性饮料。结果表明：最佳饮料生产工艺条件为苹果浓缩物添加量8.00 mL、蜂蜜添加量2.00 mL、薄荷添加量0.200 g、甜叶菊添加量0.500 g、柠檬酸添加量0.250 g、共结晶粉末添加量2.000 g。在此条件下，制得的饮料口感丰富、营养美味、酸甜可口，其总糖含量为4.28%，总酸含量为0.832%，VC含量为7.50 μg/g，可溶性固形物含量为4.40%。
Abstract:A crystallization method of microencapsulation was employed to prepare crystallized powder of frosted mulberry leaf extract as a new functional beverage. Single factor tests and an orthogonal design were employed to optimize the formula of this beverage， which was composed of co-crystallized powder of frosted mulberry leaf extract， apple concentrate， honey， mint， stevia， citric acid. The results showed that the optimal beverage formula was composed of 8.00 mL apple concentrate， 2.00 mL honey， 0.200 g mint， 0.500 g stevia，0.250 g citric acid， and 2.000 g co-crystallized powder. The beverage produced with this formula was nutritious and had a sweet and sour taste， with the total sugar content of 4.28%， total acid content of 0.832%， vitamin C content of 7.50 μg/g， and soluble solid content of 4.40%.
keywords: co-crystallized powder microencapsulation formula optimization with both medicinal and edible values sensory evaluation
文章编号：202507015 中图分类号： 文献标志码：
基金项目:齐鲁工业大学（山东省科学院） 食品科学与工程学部，山东 济南 250353
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