粮油食品科技2016，Vol.24Issue(5)：57-61,5.
紫薯渣花色苷提取及其功能饮料的研究
Research on the extraction of anthocyanins from purple sweet potato residue and its functional beverage
摘要
Abstract
The optimum process of extracting anthocyanin was studied based on single factor experiment with purple sweet potato residue as raw material to study the color - protecting techniques. On the basis of this,the best combination of the beverage was prepared with the taste,color and flavor as indexes. The re-sult showed that the optimum condition for protecting color was 0. 05% citric acid. The optimum technique of extracting anthocyanin was 1. 0% citric acid with 50% ethanol as solvent,ratio of solid to liquid 1∶ 30, 75 ℃ water bathed for 1. 5 h,anthocyanin content in the extract was 0. 170 1 g/ 100 mL. The optimum for-mula of the beverage was that the extract of anthocyanins from purple sweet potato residue was 70 mL,the extract of Momordica grosvenori with relative sweetness of 22. 55 was 30 mL,sucrose 6 g/ 100 mL. It tastes a bit sweet and sour,with bright purple color and the light aroma of purple potato and Momordica grosveno-ri. The anthocyanin content in the product was 0. 219 4 g/ 100 mL,and the relative sweetness was 11. 76. The color and the taste of the beverage were stable during the shelf life test (equivalent to one year),and the microbiological index was in accordance with the national hygienic standard for beverage products.关键词
紫薯渣/花色苷/提取/罗汉果/饮料调配Key words
purple sweet potato residue/anthocyanin/extraction/Momordica grosvenori/beverage blending分类
轻工纺织引用本文复制引用
赵丰丽,蒋秀娟,吴奔,卢慧英,陈静..紫薯渣花色苷提取及其功能饮料的研究[J].粮油食品科技,2016,24(5):57-61,5.基金项目
利用紫薯加工副产物生产功能食品关键技术研发（桂科重14121001－4－3）；利用紫薯加工废料生产功能食品关键技术产业化研发 （）
