枇杷叶植物饮料悬浮稳定性和口味的优化

Optimization of the suspension and organoleptic properties of loquat leaf drink

摘要: 引用流变学原理改善枇杷叶植物饮料悬浮稳定性，以正交试验方案优化了辅料配方，制成口味优良的饮料。结果表明：澄清的枇杷叶水提液是一个复杂的多分散相系统，所含粒子颗粒(固相)大小、分散相介质(液相)粘度以及固液两相间的密度差是影响悬浮稳定性的主要因素，依Stokes定律进行改良可有效提高稳定性。枇杷叶植物饮料的口味配方为澄清的枇杷叶水提液用量70%，蔗糖6%，蜂蜜2.4%，柠檬酸0.4%，复合稠化剂0.15%，产品中含黄酮类化合物0.858～0.987 mg/L，氨基酸108～115 mg/L，可溶性糖210～230 mg/L。

Abstract: Based on rheological principle, the drink formulation was optimized through orthogonal experiment. Results show that the stability of the multi-phase dispersed system of loquat drink was affected by the particle size of dispersed solid phase, the viscosity of dispersing liquid phase and density difference between the two phases. Thus, the suspension could be marked by maintained through the manipulation of these factors. Loquat leaf drink consisting of 70% leaf's water-extract, 6% sugar, 2.4% honey, 0.4% citric acid, and 0.15% composite thickener is most acceptable as judged by a sensory part. The concentration of flavonoids in the drink is 0.858～0.987 mg/L, amino acid is 108～115 mg/L, and soluble sugar is 210～230 mg/L.