FOOD SCIENCE ›› 2003, Vol. 24 ›› Issue (3): 73-76.
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XIAO Mei, LIU Biao, ZHAO Ren-Zheng
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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
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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