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Production of Sagittaria sagittifolia Beverage and Technological Condition Optimization

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【作者】 Lilan OUYe ZHUXin YUChun ZHANGPixian SHUI

【Author】 Lilan OU;Ye ZHU;Xin YU;Chun ZHANG;Pixian SHUI;School of Pharmacy,Southwest Medical University;

【机构】 School of Pharmacy,Southwest Medical University

【摘要】 [Objectives] To develop a kind of antioxidant health drink which could also regulate blood sugar.[Methods]With Sagittaria sagittifolia,hawthorn and liquorice as raw materials,the orthogonal test was done to determine the optimum preparation ratio of each raw material,optimum flavor modulation ratio and optimum stabilizer type and amount.[Results]Under the conditions of 0. 4% crude polysaccharide powder amount of Sagittaria sagittifolia,10. 0 m L hawthorn extract,2. 5 m L liquorice extract,7. 0% white sugar amount,0. 5% citric acid amount,0. 2% cyclodextrine amount,0. 05 g/L sodium alginate amount,0. 5 g/L xanthan gum amount,2. 0 g/L agar amount and 20 MPa homogenization,the beverage had optimum flavor and stability.[Conclusions]The health drink obtained under these technological conditions had delicate sweet taste and rich nutrition.

【基金】 Supported by Research Project of Sichuan Provincial Department of Education
【所属期刊栏目】 Processing of Traditional Chinese Medicine and Quality Control (2017年03期)
  • 【分类号】TS275.4
  • 【下载频次】14
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