干姜大枣饮料提取工艺及矫味技术研究

干姜大枣饮料提取工艺及矫味技术研究袁博文摘要目的：本文旨在研究干姜大枣饮料酶解超声法提取工艺，并且通过矫味技术掩盖姜辛辣味，研制一款干姜大枣饮料。方法：本文以干姜和大枣为主要材料，优化酶解超声提取方法，通过正交实验确定最优提取工艺，选择壳聚糖作为澄清剂对果汁进行澄清处理，通过优化矫味剂配料比对辛辣味进行掩盖，依据相关饮料质量标准，证实该产品达到相关要求，具备生产价值。结果：最优提取工艺为姜枣比1：4，料液比1：12，酶解温度60℃，超声时间30min,在此工艺下6-姜酚含量为5.66mgg。壳聚糖作为澄清剂对饮料进行澄清处理，，6-姜酚保留率为92.9%，该澄清方法可行有效。最优配料比为甜菊糖苷0.10%，B-环糊精0.24%，冰糖6%，柠檬酸0.10%，辛辣味有效减少，所得饮料酸甜可口。结论：本文以干姜和大枣为原料，优化酶解超声提取方法，确定最优配料比对干姜辛辣味进行矫味，为未来开发功能性饮料及工业化生产提供理论依据。关键词千姜；大枣：提取工艺；矫味技术Study on The Extraction Process and Flavor CorrectionTechnology of Dried Ginger Jujube BeverageAbstract Objective:The purpose of this paper is to study the extraction process ofdried ginger and jujube beverage by enzymatic ultrasonication,and to develop a driedginger and jujube beverage by masking the pungent taste of ginger through correctiontechnology.Methods:In this paper,we used dried ginger and jujube as the mainmaterials,optimized the enzymatic ultrasonic extraction method,determined theoptimal extraction process through orthogonal experiments,selected chitosan as theclarifying agent to clarify the juice,and masked the pungent flavor by optimizing theorthodontic ingredient ratio,and confirmed that the product met the relevantrequirements and had production value according to the relevant beverage qualitystandards.Results:The optimal extraction process was 1:4 ginger-date ratio,1:12material-to-water ratio,60C enzymatic digestion temperature and 30 min ultrasonictime,and the content of 6-gingerol was 5.66 mg/g under this process.92.9%of 6-gingerol was retained by chitosan as clarifying agent,and the clarification methodwas feasible and effective.The optimal ingredient ratio was 0.10%stevioside,0.24%B-cyclodextrin,6%icing sugar and 0.10%citric acid,and the pungent taste waseffectively reduced and the resulting beverage was sweet and sour.Conclusion:In thispaper,we used dried ginger and jujube as raw materials,optimized the enzymaticultrasonic extraction method,and determined the optimal ingredient ratio to correctthe spicy taste of dried ginger,which provided theoretical basis for the futuredevelopment of functional beverages and industrial production.Key Words Dried ginger;Jujube;Beverage process;Flavor correction technology1.研究背景干姜为姜科植物姜的干燥根茎。冬季采挖，除去须根和泥沙，晒干或低温干燥山。干姜具有镇痛抗寒、提神、改善局部血液循环等功效。6-姜酚是所有姜酚中含量最高的成分四。6姜酚有着多种药用价值，例如抗氧化，抗肿瘤，改善局部血循环等34。干姜作为药食同源的传统食品，在保健食品行业运用广泛。大枣为鼠李科植物枣的干燥成熟果实。秋季果实成熟时采收，晒干。大枣可以通过调节肠道菌群来影响肠道健康阿。大枣有着缓解疲劳，增强抵抗力的功效，大枣多糖能够诱导肿瘤细胞调亡，可预防肿瘤四。大枣作为传统药食兼用资源，受到许多消费者的喜爱。干姜和大枣作为传统药食兼用资源，二者配伍在传统经方中运用广泛。干姜与大枣相得益彰，干姜有辛散燥烈的缺陷，大枣可以有效防止，大枣有甘缓壅滞的缺点，干姜也可以很好制约)。近年来姜枣茶也已成为大众熟知的健康茶饮。姜枣饮料多为家庭自制，一般通过煎煮法提取，有着有效成分提取率低，浑浊，能耗大等局限性：并且姜的辛辣味较重，一些消费者难以接受。本课题旨在研究干姜大枣饮料酶解超声法提取工艺，并且通过矫味技术掩盖姜辛辣味，研制一款干姜大枣饮料，把中国传统饮食疗法开发成更可口、更方便的工业产品，以适应人们对保健饮料的需要。2.材料与仪器2.1材料药材：大枣购自山西省吕梁市临县，经南京中医药大学段金廒教授鉴定为鼠李科植物枣Ziziphus jujuba Mil.的干燥成熟果实。干姜采自四川省乐山市沐川县，经南京中医药大学严辉副教授鉴定为姜科姜属植物根枣Zingiber officinalRosc.的干燥根茎。试剂：纤维素酶(SPE-017),果胶酶(FDY-2212)购自夏盛生物科技有限公司：阝环糊精、甜菊糖苷、柠檬酸、小苏打购自山东齐鲁生物科技有限公司：单晶冰糖购自广州市中广德盛茶业有限公司；6姜酚对照品(L0T:M21HB178860)、齐墩果酸对照品(L0T:J24HB174960)、白桦脂酸对照