摘要
以提高水液中的营养成分和风味为目的 ,用保温杯冲泡 ,加盖水浸提金银花试验 ,探讨了冲泡浸提时间A、冲泡水温度B和溶媒浓度C等 3个参数对水液中的氨基酸浓度、可溶性固形物含量和pH值的影响。分析表明 :冲泡水温度是阻碍金银花中的水溶性成分浸出的主要因素 ;冲泡浸提 5min ,水溶性成分大部分已浸出 ;增大溶媒浓度可提高冲泡浸提过程的推动力 ,加快水溶性成分浸出速度 ,但水液中的营养成分浓度或含量比例下降。通过均匀设计法优化的最佳冲泡浸提参数∶溶媒浓度为 15 5～ 18 7∶1,冲泡水温度为 77 5～ 95℃ ,浸提时间为 2 5～ 18 1min。
To improve the available nutrition and flavors of the Lonicera japonica leaching liquor,Lonicera japonica was infused,soaked with water in a covered cup and the effects of infusing with leaching time,infusing temperature and concentrations(water/ml:drying Lonicera japonica /g)on the amino acid content,the content of soluble solids and pH of the Lonicera japonica leaching liquor were studied.The result showed that the major factors affecting the available nutrition and flavors of Lonicera japonica leaching process was infusing temperature.The majority of soluble components was leached at designated temperature for 5 minutes.The concentrations and the impetus of Lonicera japonica leaching process was enhanced,the concentration or the content of available nutrition and flavors was decreased.After optimization with the uniform design,the results indicated that the optimized technological parameters were(15.5~18.7)∶1,of concentrations,(77.5~95) ℃ of infusing temperature,(2.5~18.1)min of infusing with leaching time and under those conditions the highest available nutrition and flavors of Lonicera japonica leaching liquor could be obtained.
出处
《食品与机械》
CSCD
2002年第6期7-9,共3页
Food and Machinery
关键词
金银花
冲泡浸提
因素分析
参数优化
功能饮料
Lonicera japonica Nutrient content Infused with leaching Factor analysis Parameter optimization
