黄精枸杞固体饮料的制备工艺研究

Research on the preparation process of Polygonatum sibiricum-Lycium barbarum solid beverage

中文关键词:  黄精  枸杞子  多糖  固体饮料  制备工艺

英文关键词:Polygonatum sibiricum  Lycium barbarum  polysaccharides  solid beverage  preparation process

中文摘要:

      目的 以黄精、枸杞子为主要原料, 研制黄精枸杞固体饮料。方法 以多糖为指标, 采用超声法提取总多糖, 通过单因素及正交实验确定黄精、枸杞子原料的提取工艺, 将提取液浓缩后利用湿法制粒并干燥获得提取物, 以颗粒性状评分为指标, 通过单因素和正交实验研究主要原、辅料的不同添加量对提取物颗粒性状的影响。添加蔗糖粉、DL-苹果酸和β-环状糊精等辅料, 再以感官评分为指标, 利用单因素和正交实验确定黄精枸杞固体饮料调配的最佳配方, 最终得到最佳制备工艺。结果 最佳制备工艺条件为: 黄精和枸杞子(药材比例4:1, m:m) 70 g, 加入80 ℃纯净水超声提取30 min, 液料比30:1 (V:m), 超声功率250 W, 将提取液浓缩至每1 mL相当于原药材1 g的稠膏。取提取液稠膏70 mL, 加入95%乙醇15 mL、麦芽糊精250 g, 采用湿法制粒, 颗粒60 ℃干燥4 h, 取提取物颗粒20 g, 加入DL-苹果酸0.2%, 蔗糖粉5 g (25%), β-环状糊精0.06%, 混匀后分装成25 g/袋(12袋)。该制备工艺下进行验证实验, 多糖平均提取率为10.633%, 相对标准偏差(relative standard deviation, RSD)为0.235%; 颗粒评价平均得分为87.200分, RSD为0.344%; 感官评价平均得分为86.133分, RSD为0.408%。结论 整个制备工艺重复性高、稳定性好, 该工艺制备的固体饮料冲泡后颜色均匀、酸甜可口并且伴有黄精、枸杞子的清香, 是一款具有较高营养价值的功能性产品。

英文摘要:

      Objective To develop a solid beverage with Polygonatum sibiricum-Lycium barbarum as the main raw materials. Methods Using polysaccharides as the indicator, the total polysaccharides were extracted using the ultrasonic method. The extraction process of Polygonatum sibiricum and Lycium barbarum was determined through single-factor and orthogonal tests. The extract was concentrated, and the extract powder was obtained using wet granulation and drying. The appearance and quality of the granules were assessed as the evaluation indicator, and the effects of different amounts of main raw materials and excipients on the granule characteristics were studied through single-factor and orthogonal tests. Excipients such as sucrose powder, DL-malic acid and β-cyclodextrin were added. Using sensory evaluation as the indicator, the optimal formulation for Polygonatum sibiricum-Lycium barbarum solid beverage was determined through single-factor and orthogonal tests, ultimately obtaining the optimal preparation process. Results The optimal extraction conditions were as follows: Took Polygonatum sibiricum and Lycium barbarum medicinal materials 70 g with the ratio of 4:1 (m:m), then added 80 ℃ purified water. With an extraction time of 30 minutes, a liquid-to-material ratio of 30:1 (V:m), and an ultrasonic power of 250 W. The extract was concentrated to a thick paste, each 1 mL of which was equivalent to 1 g of the crude drug. The 70 mL extract paste was taken, and 15 mL of 95% ethanol and 250 g of maltodextrin were added. The mixture was granulated using the wet granulation method, and the granules were dried at 60 ℃ for 4 hours, 20 g extract particles were taken. The final extract granules were mixed with 0.2% DL-malic acid, 5 g (25%) sucrose powder, and 0.06% β-cyclodextrin, then divided and packed into 12 bags, each containing 25 g. Under this preparation process, the validation test was conducted. The average extraction rate of polysaccharides was 10.633%, with a relative standard deviation (RSD) of 0.235%. The average score for granule evaluation was 87.200, with an RSD of 0.344%. The average score for sensory evaluation was 86.133, with an RSD of 0.408%. Conclusion The entire preparation process demonstrates high repeatability and excellent stability. The solid beverage prepared by this process, when brewed, exhibits a uniform color, a sweet and sour taste, and a refreshing aroma of Polygonatum sibiricum and Lycium barbarum. It is a highly nutritious functional product.