食品科学 ›› 2003, Vol. 24 ›› Issue (3): 73-76.
• 工艺技术 • 上一篇 下一篇
肖玫, 刘彪, 赵仁铮
出版日期:
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XIAO Mei, LIU Biao, ZHAO Ren-Zheng
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摘要: 在食品工业步入天然、高科技时代,蕺菜具有应用价值和良好前景犤1犦。本文用毛细管电泳法测定了蕺菜的9种矿物元素含量,对蕺菜饮料的生产工艺和配方进行了研究。通过正交试验及方差分析,确定出该饮料的最佳组合方式为A2B2C2D4E3,即澄清的蕺菜汁用量35%,蔗糖5%,蜂蜜2.2%,柠檬酸0.4%,柠檬酸钾0.3%,水为57.1%。通过小试,还确定出产品最适稳定剂配方为0.12%CMC和0.10%海藻酸钠复合使用。此外还简述蕺菜的营养价值和药用价值,这一切为蕺菜饮料的研制提供了科学依据。
关键词: 蕺菜, 矿物元素, 毛细管电泳法, 蕺菜汁, 加工工艺
Abstract: The Contents of mineral elements in Houttuynia Cordata Thunb were determ ined and the processing technique andtheoperating formula ofHouttuynia CordataThunbbeveragewerecarriedout.Throughorthogon al experiment and analysis variance,w e concluded that the optimum making -up beverage formula was A 2 B 2 C 2 D 4 E 3 ,that is,made up of 35%Houttuynia Co rdata Thunb clear juice,5%cane sugar,2.2%honey,0.4%citric acid,0.3%potassiumcitrate and 57.1%water.Through the exp eriment,the optimumstabilizer was found to be is 0.12%of CMC and 0.10%of algae -acid -sodium -natrium.Furthermore,this article also introduced nutritive and pharm acological functions of Houttuynia Cordata Thunb.
Key words: Houttuynia Cordata Thunb, mineral elements content, capillary zone electrophoresis(CZE), juice of Houttuynia Cordata Thunb, processing technology
肖玫, 刘彪, 赵仁铮. 蕺菜的矿物元素测定及其饮料的工艺研究[J]. 食品科学, 2003, 24(3): 73-76.
XIAO Mei, LIU Biao, ZHAO Ren-Zheng. Study on Assaying Minerals Contents in Houttuynia Cor-data Thunb and the Processing of Its Beverage[J]. FOOD SCIENCE, 2003, 24(3): 73-76.
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