摘要
以贡菊、荷叶为主要原料,以透光率、感官得分为指标,通过单因素实验,正交实验优化了贡菊荷叶复合汁的配比、白砂糖、柠檬酸、复合稳定剂的添加量,以及该饮料清除DPPH自由基的能力,确定了贡菊荷叶复合汁的配方和工艺参数。结果显示:贡菊荷叶最佳复合汁的配比为V(荷叶汁)∶V(贡菊汁)=2∶3,白砂糖的添加量为100 g/L,柠檬酸的添加量为1.0 g/L,复合稳定剂的添加量为2.0 g/L。该饮料具有较强的清除DPPH自由基能力,其IC50为22.20 m L。
The compound beverage was produced by using Chrysanthemum morifolium CV and lotus leaf as the raw materials. Light transmittance and sensory scores were evaluated as the criteria. The proportioning of Chrysanthemum morifolium CV and lotus leaf,the amount of white sugar,citric acid,stabilizing agent and the steering conditions were studied in this paper through the single factor test and orthogonal test,all of which determined the optimal technological parameter. The scavenging effect of the beverage on DPPH was studied.The result presented that the optimal proportioning of Chrysanthemum morifolium CV and lotus leaf was 3∶ 2,ρ（ white sugar） = 100 g /L,ρ（ citric acid） = 1. 0 g /L,ρ（ stabilizing agent） = 2. 0 g /L. Moreover,antioxidation experiments showed beverage of Chrysanthemum morifolium CV and lotus leaf had very strong scavenging capabilities for DPPH. With IC50 values of 22. 20 m L.
出处
《河北科技师范学院学报》
CAS
2015年第4期55-61,共7页
Journal of Hebei Normal University of Science & Technology
基金
安徽大学生创新创业计划项目(项目编号:AH2014103753122)
2013年黄山学院校级科研项目(项目编号:2013xkj002)
关键词
荷叶
贡菊
饮料
抗氧化性
lotus leaf
Chrysanthemum morifolium CV
beverage
