生姜味固體飲料的研制

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摘要 以干姜為原料，研制開發(fā)一種生姜味固體飲料。通過正交試驗確定提取姜辣素的乙醇濃度、提取溫度、提取時間和料液比，并對固體飲料配方進行研究。結(jié)果表明，生姜味固體飲料的最佳配方為生姜濃縮液1.0%、白砂糖5.5%、麥芽糊精3.0%、三氯蔗糖0.003%，制備的飲料分散性好、生姜味醇厚。

關(guān)鍵詞 固體飲料;姜辣素;正交試驗;調(diào)配

中圖分類號 TS278  文獻標識碼 A

文章編號 0517-6611（2022）05-0164-02

doi：10.3969/j.issn.0517-6611.2022.05.041

開放科學(xué)（資源服務(wù)）標識碼（OSID）：

Development of Ginger-flavored Solid Beverage

PAN Wen-jie，CHEN Yu-jie，XIE Qing-feng

（College of Biological and Food Engineering， Anhui Polytechnic University， Wuhu， Anhui 241000）

Abstract A ginger-flavored solid beverage was developed by using dried ginger as main raw material. Orthogonal test was designed to determine the ethanol concentration， extraction temperature， extraction time and  material-liquid ratio for gingerol extraction，and the formula of solid beverage was studied. The results showed that the best formula of ginger-flavored solid beverage was ginger concentrate 1.0%， white granulated sugar 5.5%， maltodextrin 3.0% and sucralose 0.003% respectively.  This product had good dispersibility and mellow taste.

Key words Solid beverage;Gingerol;Orthogonal experiment;Preparation

作者簡介 潘文潔（1968—），女，安徽蕪湖人，副教授，碩士，從事食品營養(yǎng)與食品資源開發(fā)研究。（剩余3292字）