现代食品科技2012，Vol.28Issue(12)：1739-1742,4.
紫薯原花青素复合功能性饮料的研制
The Development of Compound Functional Beverage with Proanthocyanidins in Purple Sweet Potato
摘要
Abstract
Purple sweet potato is a kind of sweet potato, with high edible and medicinal value. It not only has all the nutrients of the other sweet potato, but also has abundant selenium and proanthocyanidins, so possessing a strong health care function and the development and application of value. Compared proanthocyanidins with other reducing substances, its function of antioxidant and anti-aging are better. It is a non-toxic, harmless, natural pigment with anti-aging functions. This study was designed to use the purple sweet potato as the main raw material, with citric acid, xylitol, sodium benzoate, and other accessories, after selection formula based on single-factor tests, and preparation technology was optimized, eventually, compound function drink that is of good antioxidant health care is developed. The results showed that die optimum formula was that 5.0 g of purple sweet potato extract, 6.0 g of xylitol, citric acid 0.20 g and 3.5 mg sodium benzoate in 200 mL beverage. Proanthocyanidins in this drink was 2.2 mg/mL. The drinks taste good, and had a moderate acidity and sweet The study had good prospects for development.关键词
紫薯/原花青素/功能性饮料/抗氧化Key words
purple sweet potato/ proanthocyanidins/ function drink/ anti-oxidation引用本文复制引用
吴骏,夏道宗,吴晓敏,徐丽萍..紫薯原花青素复合功能性饮料的研制[J].现代食品科技,2012,28(12):1739-1742,4.基金项目
浙江省中医药科学研究基金计划(2012ZA026) （2012ZA026）
浙江省教育厅科研项目(Y201016348) （Y201016348）
浙江中医药大学学生发展性资助项目(2012018、2012019、2012020) （2012018、2012019、2012020）
