清热绿豆饮料配方的优化及功能验证

食品科学 ›› 2006, Vol. 27 ›› Issue (4): 230-232.

清热绿豆饮料配方的优化及功能验证

杨应笑, 任发政

中国农业大学食品科学与营养工程学院；教育部、北京市功能乳品实验室

出版日期:2006-04-15 发布日期:2011-09-13

Optimization and Function of Mungbean Heat-relieving Drink Formula

Yang-Ying-Xiao, REN Fa-Zheng

1.College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; 2.Key Laboratory of Functional Dairy, Ministry of Education and Municipal Government of Beijing, Beijing 100083, China

Online:2006-04-15 Published:2011-09-13

摘要/Abstract

摘要： 以绿豆为主要原料,辅以荷叶、菊花、金银花等药食同源的中药研制清热保健饮料,采用动物实验对饮料的保健功能进行评价,同时对饮料的配方进行优化,最终优选出绿豆清热饮料配方。按照最佳工艺制备的绿豆浆,荷叶提取液,菊花提取液,金银花提取液,糖浆与水的体积比为30:2:1:1:4:12,采用此配方调配而成的饮料不仅营养丰富、风味独特,且经过动物实验验证其具有良好的清热、利尿作用。

关键词: 绿豆, 清热, 饮料, 配方, 功能评价

Abstract: A formula of heat-relieving drink combining mungbean with lotus leaf, chrysanthemum and honeysuckle, which were commonly considered as traditional Chinese medicine for both food and medicine, was made in this research. In order to optimize the formula and assay the function of the drink, the animal experiment was used. The results showed the optimum process was that: the volume ratio of the extracting solution of mungbean, lotus leaf, chrysanthemum and honeysuckle, in terms of the syrup and water was 30:2:1:1:4:12 respectively, it indicated that the drink made by this formula is not only nutritive and savory but also helpful for relieving heat and promoting urination.

Key words: mungbean, heat-relieving, drink, formula, functional evaluation

杨应笑, 任发政. 清热绿豆饮料配方的优化及功能验证[J]. 食品科学, 2006, 27(4): 230-232.

Yang-Ying-Xiao, REN Fa-Zheng. Optimization and Function of Mungbean Heat-relieving Drink Formula[J]. FOOD SCIENCE, 2006, 27(4): 230-232.

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