|Table of Contents|

Study on the Processing Technology of the Bamboo-leaf Solid Beverage(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2014年01期
Page:
116-119
Research Field:
Publishing date:

Info

Title:
Study on the Processing Technology of the Bamboo-leaf Solid Beverage
Author(s):
LIU Sheng; CHEN Xiao-yan; SUN Han-ju; WANG Chuan-hua; WANG Jin-yue
School of Biotechnology and Food Engineering,Hefei University of Technology,Hefei,Anhui 230009
Keywords:
bamboo-leaf; ultrafine; puffing; solid beverage
PACS:
TS 275.4
DOI:
-
Abstract:
Taking the bamboo-leaf ultrafine powder as main raw material,black rice,gordon euryale seed,Rhizoma dioscoreae and small yellow rice as the accessories,with sensory score as an evaluation index,the additions of the ultrafine powder of bamboo-leaf,black rice,gordon euryale seed,Rhizoma dioscoreae,small yellow rice,citric acid and white sugar were determined through single factor experiments.On this basis,L9(34) orthogonal experiment was used to determine the best recipe.The results showed that the best recipe of bamboo-leaf solid beverage was bamboo-leaf ultrafine 3.0%,black rice 1.5%,gordon euryale seed 1.2%,Rhizoma dioscoreae 1.4%,small yellow rice 1.0%,citric acid 0.20%,white sugar 4%,maltodextrin 4%.The results of this study provided a theoretical basis for industrial production of a series of bamboo shoot powders.

References:

[1] 邬云霞.淡竹叶化学成分及质量分析研究[D].南京:南京中医药大学,2009.

[2] Wu D,Chen J Y,Lu B Y,et al.Application of near infrared spectroscopy for the rapid determination of antioxidant activity of bamboo leaf extract[J].Food Chemistry,2012,35(4):2147-2156.

[3] Frias M,Savastano H,Villar E,et al.Characterization and properties of blended cement matrices containing activated bamboo leaf wastes[J].Cement and concrete composites,2012,34(9):1019-1023.

[4] 张雪,张一鸣.竹叶功能性饮料工艺的优化研究[J].郑州牧业工程高等专科学校学报,2006,26(3):3-4.

[5] 焦晶晶.竹叶特征性黄酮类化合物研究-单体制备、抗氧活性及其血管保护作用研究[D].杭州:浙江大学,2008.

[6] Li F Y,Yu G G,Chen J Z,et al.Status of studies on analysis of main chemical components and biological activity of bamboo leaves[J].Jiangxi Forestry Sci Technol,2006（4）:34-36.

[7] 王志坤,李妃,林新春,等.超声波法提取苦竹叶多糖的工艺研究[J].食品工业科技,2011（8）:236-241.

[8] 龚金炎,吴晓琴,夏道宗,等.RP-HPLC法测定竹叶提取物种黄酮类和酚酸类成分[J].中草药,2010,41(1):63-65.

[9] 石雪,张海涛,邢晓平,等.毛细管电泳-电化学检测法分析竹叶及竹叶茶中的活性成分[J].分析科学学报,2009,25(2):143-147.

[10]区子弁,王琴.超微粉碎技术及其设备在粮油加工中的应用[J].广东农业科学,2010,37(7):192-194.

[11]谢瑞红,王顺喜,谢建新,等.超微粉碎技术的应用现状与发展趋势[J].中国粉体技术,2009,15(3):64-67.

[12]谢焕雄,王海鸥.我国膨化食品加工技术概况与发展[J].农产品加工(学刊),2006(9):40-42.

[13]王琦,殷建忠,张雪辉,等.荷叶固体饮料的研制[J].现代食品科技,2011,27(5):553-554.

[14]孙汉巨,高韩玉,钟昔阳.覆盆子功能饮料加工工艺的研究[J].食品科学,2005,26(8):131-134.

[15]孙汉巨,姜绍通,高韩玉.茶瓜子加工工艺的研究[J].安徽农业科学,2005,3(12):2352-2353.

[16]李云雁.试验设计与数据处理[M].2版.北京:化学工业出版社,2008.

[17]中华人民共和国卫生部.食品安全国家标准食品中水分的测定[S].中国标准出版社,2006.

[18]王柏琴.罐头食品的检验方法[S].中国标准出版社,2006.

[19]张志斌,王身连.化学试剂酸度和碱度测定通用方法[S].中国标准出版社,2008.

[20]潘丽军,陈锦权.试验设计与数据处理[M].南京:东南大学出版社,2008.


Memo

Memo:
-
Last Update: 2014-08-08