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阿胶-菊粉饮料制备工艺研究
史雪洁 刘胜一 徐兰兰 衣悦涛; 衣悦涛
2015
Source Publication海岸科学
Volume第2卷Issue:第1期Pages:54-59
Abstract以阿胶为主料,菊粉、果粉、甜味剂等为辅料,依次经过原料预处理、熬煮、过滤、杀菌后得到阿胶-菊粉饮 料。本文概述了阿胶-菊粉饮料的制备工艺流程和操作要点,研究了阿胶-菊粉饮料促进小鼠肠道蠕动的功能。研究结果表明:阿胶、菊粉、木糖醇、果粉、甜菊糖的添加量分别为1% ~2%、3% ~10%、3% ~5%、5% ~10%、0.005%,经过预处理、熬煮、过滤、杀菌后可制备风味俱佳,稳定性好的产品;通过小鼠小肠墨汁推进率实验证明该产品具有较好的促进肠道蠕动的效果。
Other AbstractThe Colla corri asini beverage was prepared by using the main ingredients of Colla corri asini through the accessories of inulin, fruit powder and edulcorant. After raw material pretreatment, boiling, filtering and sterilization in sequence, the Colla corri asini was prepared. The technology and main point of the operation were described detailediy, and the function that the beverage promoted small intestine motility in mice was studied. The results showed that the optimal formulation for this beverage with good tasty and properties was 1% ~2% of Colla corri asini, 3% ~10% of inulin, 3% ~5% of xylitol, 5% ~ 10% of fruit powder, 0.005% of stevioside. The beverage will be prepared after raw material pretreatment, boiling, filtering and sterilization in sequence. The experiment of ink propelling rates showed that this production can effectively promote intestinal peristalsis.
Keyword阿胶 菊粉 制备工艺
Funding Organization863 计划(2012AA021205-1)资助
WOS KeywordColla corri asini ; Inulin ; Preparation technology
Language中文
WOS Research Area资源生物与化学
Document Type期刊论文
Identifierhttp://ir.yic.ac.cn/handle/133337/23550
Collection《海岸科学》_海岸科学
Corresponding Author衣悦涛
Affiliation(1)中国科学院烟台海岸带研究所(2)中国科学院大学地球科学学院
Recommended Citation
GB/T 7714
史雪洁 刘胜一 徐兰兰 衣悦涛,衣悦涛. 阿胶-菊粉饮料制备工艺研究[J]. 海岸科学,2015,第2卷(第1期):54-59.
APA 史雪洁 刘胜一 徐兰兰 衣悦涛,&衣悦涛.(2015).阿胶-菊粉饮料制备工艺研究.海岸科学,第2卷(第1期),54-59.
MLA 史雪洁 刘胜一 徐兰兰 衣悦涛,et al."阿胶-菊粉饮料制备工艺研究".海岸科学 第2卷.第1期(2015):54-59.
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