XIA Guang-hui,XU Jing,HE Wen-bing.Development of Zucchini Seed Functional Beverage[J].Northern Horticulture,2014,38(04):113-115.
角瓜籽仁功能性饮料的研制
- Title:
- Development of Zucchini Seed Functional Beverage
- 文章编号:
- 1001-0009(2014)04-0113-04
- Keywords:
- zucchini seed; Ginkgo bilobaL.; extract; functional beverages
- 分类号:
- S 642.6
- 文献标志码:
- A
- 摘要:
- 以角瓜籽仁、银杏叶提取物和L-谷氨酰胺为原料，采用正交实验设计，研究了角瓜籽仁功能性饮料的最佳配方。结果表明：添加9％木糖醇，170 mg/L的银杏叶提取物，0.39%的L-谷氨酰胺，0.002％乙基麦芽酚，0.16%的增稠剂和0.14%的乳化剂，60℃、25 MPa下均质2次，121℃下杀菌15 min即可制成角瓜籽仁功能性饮料；该饮料质量稳定，感官性状良好，含有黄酮和L-谷氨酰胺等功能性因子，具有预防心血管疾病和改善肠道功能的独特功能，适合人群广，市场前景广阔。
- Abstract:
- Taking the exuviated zucchini seed，Ginkgo bilobaL. extract and L-glutamine as raw materials，the formulation of the beverage was determined by orthogonal test.The zucchini seed functional beverage could be made by adding 9％ xylitol，170 mg/L Ginkgo biloba?extract，0.39% L-glutamine，0.002％ ethyl maltol，0.16% thickening agent and 0.14% emulsifier，and then homogenizing the beverage 2 times at 60℃，25 MPa，sterilized the beverage at 121℃ for 15 min.The quality of the zucchini seed functional beverage was stable and sensory characteristics of the beverage was better.The beverage contained the functional factor of flavone and L-glutamine，and could be used to prevent of cardiovascular disease and improve intestinal function.The beverage had a capacious market prospect，and could be drank by many crowds.
参考文献/References:
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备注/Memo
第一作者简介：夏光辉（1978-），男，吉林通化人，硕士，讲师，现主要从事农产品加工与贮藏等研究工作。