山野菜鲜食饮料的工艺研究

Study on the Quality of Fresh Vegetable Beverage

摘要: 本研究利用长白山区的鲜桔梗、沙参、甘露子、菊芋为原料，根据国家软饮料标准规定研究其复合配方，研制适合大众口味的山野菜饮料，通过实验，在保证山野菜汁稳定性的前提下，最佳打浆配比是山野菜与水1:5打浆。经正交试验结果表明这四种山野菜复配饮料最佳配方为甘露子、桔梗、沙参、菊芋配比为2:2:1:1，糖酸比为50:1，其中白砂糖添加量为3%，柠檬酸为0.06%，复配出的产品呈橙红色，组织状态均匀稳定，流动性好，不分层，无沉淀，口感酸甜适口、细腻柔和、风味协调且具有山野菜的特殊风味。

Abstract: In the research, in order to develop a drink of wild vegetables suit for public taste, we take fresh Platycodon grandiflorum (Jacq.) DC., Radix glehniae, Stachys sieboldii miq. and Helianthus tuberosus L. of Changbai mountain as raw materials for a compound formula, in accordance with the standards of national soft drinks. Through the pre-experiment, under the premise of the stability of wild vegetables juice, the optimal ratio of the wild vegetables and water should be 1:5. The orthogonal results show that the optimal ratio of the four kinds of wild vegetables is 2:2:1:1, the ratio of sugar and acid is 50:1, the addition of white sugar is 3%, and citric acid is 0.06%. The color of final product is orange-red, the uniform of beverage is stable which also has good liquidity and no stratification, no precipitation, with a typical flavor of sweet and sour taste, which is delicate and soft, coordinated with wild vegetables.