Author(s): XU Huaide, ZHANG Kangjian, YANG Weixia, DONG Juane
Pages: 146-148,157
Year: 2003 Issue:  6
Journal: JOURNAL OF NORTHWEST SCI-TECH UNIVERSITY OF AGRICULTURE AND FORESTRY(NATURAL SCIENCE EDITION)
Keyword:  杜仲叶; 有效成分; 固体饮料; 加工技术;
Abstract: 以杜仲叶为原料,经提取、澄清、减压浓缩、干燥制得杜仲纯粉,再配以其他原料而得杜仲固体饮料.研究表明,澄清杜仲汁浓缩温度为60℃,杜仲原汁浓缩温度为70℃时,得到的杜仲浓缩汁有效成分含量较高.采用60℃真空干燥,杜仲纯粉中含总黄酮60.84 g/kg,桃叶珊瑚苷50.34 g/kg,绿原酸70.12 g/kg.杜仲固体饮料的配方为杜仲粉:(蔗糖粉+葡萄糖粉):麦芽糊精:奶粉:基料＝7:20:10:16:1.4时,产品溶解性和口味良好.