基于芦苇为原料的食品加工策略初探

Preliminary Exploration of Food Processing Based Reed Leaves as Raw Materials

摘要: 以盐城地区丰富的芦苇叶为材料，研究开发出绿色天然的芦苇叶饮品，丰富饮料产品的市场，同时使盐城湿地滩涂的芦苇得到更加高效的利用。本试验以芦苇叶为原料，提取叶汁，研究白砂糖、柠檬酸、抗坏血酸等成分的添加剂量对芦苇叶澄清饮料品质的影响，并探讨不同生产工艺及配方设计对芦苇叶颗粒饮料生产品质的影响。结果表明，芦苇叶澄清饮料的最佳配方为：白砂糖18%、柠檬酸0.2%、芦苇叶原汁18%、抗坏血酸0.1%。芦苇叶颗粒饮料的最佳配方比例是芦苇叶澄清饮料浓缩液:糖粉:麦芽糊精=1:2:1.5。以芦苇叶为原料经过不同加工工艺制成的澄清饮料与颗粒饮料，拥有独特的风味口感且营养丰富，应用发展前景十分广阔。

Abstract: In this experiment, we use reed leaves as raw material and extract leaf juice to research the effects of white sugar, citric acid, ascorbic acid and other ingredients for the reed leaves clarify drinks. Then we explore the effects of different production processes and formulation for the production quality of reed leaves granule drinks. The results show that the best formula of reed leaves clarify drinks is white sugar 18%, citric acid 0.2%, 18% reed leaf juice, ascorbic acid 0.1%. The best recipe proportion of reed leaves granule drinks is reed leaves clarify drinks concentrates:sugar:mal- todextrin = 1:2:1.5. The reed leaves clarify drinks and reed leaves granule drinks what is reed leaves through different process to made have a unique taste and nutritious, and their prospects of application development are wide.