【摘要】 本文以杜仲、甘草、葛根3种药食同源中草药为原料,利用枣汁进行风味调配,研制一种具有红枣风味、营养健康的杜仲复合饮料。加入蔗糖、柠檬酸、甜菊糖苷和枣汁调配,结合模糊数学法进行感官评价,通过单因素实验和响应面优化实验并利用HS-SPME和GC/MS进行风味物质分析。结果表明:红枣杜仲复合饮料原料混和汁配比为杜仲:甘草:葛根=1(g):3(g):2(g),风味调配最佳配方为蔗糖6.49%、柠檬酸0.03%、甜菊糖苷0.0052‰、枣5.13%,在此条件下获得的综合得分值为85.12,与理论综合评分值86.53接近。结果共检测出5类27种挥发性风味物质。其中,异戊醛、反式-2-己烯醛、2-庚酮、1-辛烯-3-醇、正辛醛、苯乙酮、壬醛、香叶基丙酮等挥发性风味物质促进了红枣杜仲复合饮料良好风味的形成。饮料经配方优化后,口感柔和且具有浓郁枣香风味,符合食品卫生标准,可用于实际工业化生产。更多还原

【Abstract】 In this study,the new kind of compound beverage with red jujube flavor and rich nutrition was developed by using Eucommia ulmoides and Glycyrrhiza uralensis Fisch as well as Radix Puerariae as raw material.And citric acid,stevioside and red jujube were added to liquid. Response surface methodology and fuzzy mathematics were used to optimize the compound beverage,HS-SPME and GC/MS was used for flavor analysis.The results showed that optimal formula were: Eucommia ulmoides∶ Glycyrrhiza uralensis Fisch∶ Radix puerariae = 1( g) ∶ 3( g) ∶ 2( g),sugar 6.49%,citric acid 0.03%,stevioside 0.0052‰,red jujube 5.13%.The actual measured value was 85.12 which was consistent with the model predicted value was 86.53.Results showed that 27 volatile flavor compounds belonging to 5 categories were identified and 1-Octen-3-ol,3-methyl-Butanal,trans-2-Hexenal,Octanal,2-Heptanone,Acetophenone,Nonanal,5,9-Undecadien-2-one were the main aroma components of Chinese compound beverages.After the optimization of the formula,the beverage with flavor of jujube conforms to the food hygiene standards and it can be used in industrial production.更多还原