龙须菜番石榴复合饮料的研制

以干残次龙须菜和番石榴为原料制备复合饮料,正交实验确定最佳工艺条件.结果表明,酸水解保温浸提龙须菜多糖的最佳工艺条件为:加水量为湿重的15倍,醋酸量0.06℅,加热温度80℃,加热时间3 h;复合饮料最佳配方为:龙须菜汁与番石榴汁体积比3∶1,柠檬酸添加量0.03℅,甜味剂添加量5℅;小白鼠经口灌服剂量达10 g/(kg.bw),属无毒级,食用安全.饮料中龙须菜多糖含量1.65 mg/mL,Vc含量1.696μg/mL,营养丰富,口感良好,具较高的食用价值.

Preparation of Gracilaria Extract and Guava Compound Drink

Using dried inferior Gracilaria and fresh guava as the main materials, a compound beverage was developed. The optimum parameters were determined by orthogonal method. The results showed that the optimum technological conditions of extracted polysaccharides from Gracilaria with acid hydrolysis and heat-preserving method were determined as follows： the ratio of wet weight of Gracilaria to solvent 1 ： 15, acetic acid 0.06%, heating temperature 80 ℃, heating time 3h. The optimum formula of the compound beverage was determined as follows： the Gracilaria extract and guava juice in a ratio of 3 ： 1, citric acid 0.03% and sweetener 5%. The acute toxicity text was performed, and the result showed that the acute oral 〉 10g/（kg·bw）. It is non-poisonous and safe to be consumed. The compound beverage is nutritious, good in taste and has higher edible value.