生姜味固体饮料的研制

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摘要 以干姜为原料，研制开发一种生姜味固体饮料。通过正交试验确定提取姜辣素的乙醇浓度、提取温度、提取时间和料液比，并对固体饮料配方进行研究。结果表明，生姜味固体饮料的最佳配方为生姜浓缩液1.0%、白砂糖5.5%、麦芽糊精3.0%、三氯蔗糖0.003%，制备的饮料分散性好、生姜味醇厚。

关键词 固体饮料;姜辣素;正交试验;调配

中图分类号 TS278  文献标识码 A

文章编号 0517-6611（2022）05-0164-02

doi：10.3969/j.issn.0517-6611.2022.05.041

开放科学（资源服务）标识码（OSID）：

Development of Ginger-flavored Solid Beverage

PAN Wen-jie，CHEN Yu-jie，XIE Qing-feng

（College of Biological and Food Engineering， Anhui Polytechnic University， Wuhu， Anhui 241000）

Abstract A ginger-flavored solid beverage was developed by using dried ginger as main raw material. Orthogonal test was designed to determine the ethanol concentration， extraction temperature， extraction time and  material-liquid ratio for gingerol extraction，and the formula of solid beverage was studied. The results showed that the best formula of ginger-flavored solid beverage was ginger concentrate 1.0%， white granulated sugar 5.5%， maltodextrin 3.0% and sucralose 0.003% respectively.  This product had good dispersibility and mellow taste.

Key words Solid beverage;Gingerol;Orthogonal experiment;Preparation

作者简介 潘文洁（1968—），女，安徽芜湖人，副教授，硕士，从事食品营养与食品资源开发研究。（剩余3292字）