Development of Low-sugar and Antioxidant Beverage with Purslane Portulaca oleracea L.
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摘要: 为探讨红色低糖马齿苋抗氧化饮料的制备工艺，分别以浸提液色泽、浸提液抗氧化活性、饮料喜好度为指标，对马齿苋饮料制作过程中的马齿苋干制前微波处理、干马齿苋浸提、饮料调配的3个关键步骤进行研究，结果表明：微波处理是马齿苋饮料护色的关键技术，其优化参数为装载量30 g、时间2.5 min、功率700 W；经正交试验优化，马齿苋浸提最优工艺参数为料液比1：50（g·mL-1）、浸提时间2.5 h、浸提温度80℃；喜好度最高的配方为柠檬酸1.0 g·kg-1、蔗糖30 g·kg-1、甜菊糖0.3 g·kg-1。试验制得色泽和风味俱佳的低糖马齿苋功能性饮料。Abstract: The development of low-sugar and antioxidant beverage of purslane with red color was explored in this study. Taking the color of the extract, the antioxidant activity of the extract and the preference of the beverage as the indicators, three key steps in the beverage preparation process was studied respectively, including the microwave treatment to purslane before drying, dry purslane extraction and beverage blending. The results show that:microwave treatment was the key process for color protection of purslane beverages. The optimized parameters were loading capacity 30 g, time 2.5 min, power 700 W. Orthogonal optimization of the optimal process parameters of purslane extraction were the ratio of material to liquid 1:50 (g·mL-1), extraction time 2.5h, extraction temperature 80℃.The formula with the highest preference was citric acid 1.0 g·kg-1, sucrose 30 g·kg-1 and stevia 0.3 g·kg-1. A low-sugar purslane functional drink with excellent color and flavor was made.
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Key words:
- purslane /
- beverage /
- microwave /
- antioxidant
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图 1 浸提温度对马齿苋浸提液抗氧化活性的影响
Figure 1. Effect of temperature on antioxidant activity of purslane extract
图 2 浸提时间对马齿苋浸提液抗氧化活性的影响
Figure 2. Effect of time on antioxidant activity of purslane extract
图 3 料液比对马齿苋浸提液抗氧化活性的影响
Figure 3. Effect of solid-liquid ratio on antioxidant activity of purslane extract
表 1 正交试验的因素水平
Table 1. Orthogonal factor level table
因素水平 料液比/(g·mL-1) 温度/℃ 时间/h 1 1:40 50 2.0 2 1:50 65 2.5 3 1:60 80 3.0 
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表 2 感官评价评分标准
Table 2. Sensory evaluation criteria
极不喜欢 非常不喜欢 不喜欢 略不喜欢 中等 略喜欢 喜欢 非常喜欢 极喜欢 1 2 3 4 5 6 7 8 9
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表 3 装载量对马齿苋饮料色泽的影响
Table 3. Effect of Load capacity on the color of purslane beverage
装载量/g 10 30 50 色泽 黄棕色 橘红色 红棕色
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表 4 微波功率对马齿苋饮料色泽的影响
Table 4. Effect of microwave power on the color of purslane beverage
微波功率/W 140 420 700 色泽 棕色 橘红色 红色
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表 5 微波时间对马齿苋饮料色泽的影响
Table 5. Effect of microwave time on the color of purslane beverage
微波时间/min 2.0 2.5 3.0 色泽 红棕色 红色 红色
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表 6 微波处理对马齿苋饮料感官品质的影响
Table 6. Effect of microwave treatment on sensory quality of purslane beverage
处理 色泽 气味 口感 微波 澄清，红色 有茶香，有生味 较酸，略有涩味 空白 澄清，黄棕色 茶香较淡，生味较重 微酸，略有涩味
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表 7 马齿苋抗氧化成分提取正交试验结果
Table 7. Results of orthogonal test of extraction of antioxidant components from purslane
试验号 A料液比/(g·mL-1) B温度/℃ C时间/h D空列 DPPH·清除率/% 1 1 1 1 1 18.58 2 1 2 2 2 24.01 3 1 3 3 3 26.06 4 2 1 2 3 19.61 5 2 2 3 1 24.64 6 2 3 1 2 26.06 7 3 1 3 2 16.20 8 3 2 1 3 16.60 9 3 3 2 1 20.89 k1 22.883 18.130 20.413 21.370 k2 23.437 21.750 21.503 22.090 k3 17.897 24.337 22.300 20.757 极差 5.510 6.207 1.887 1.333
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表 8 方差分析结果
Table 8. Analysis of variance
变异来源 平方和 自由度 均方 F P A料液比 55.8646 2 27.9323 20.9046 0.0457* B温度 58.3180 2 29.1590 21.8227 0.0438* C时间 5.3823 2 2.6911 2.0141 0.3318 D空列 2.6724 2 1.3362 误差 2.6724 2 1.3362
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表 9 马齿苋饮料配方感官评价结果
Table 9. Sensory evaluation results of purslane beverage formula
试验号 柠檬酸/(g·kg-1) 蔗糖/(g·kg-1) 甜菊糖/(g·kg-1) 平均得分 1 0.5 20 0.1 4.50 2 0.5 30 0.2 5.75 3 0.5 40 0.3 5.50 4 1.0 20 0.2 5.75 5 1.0 30 0.3 7.00 6 1.0 40 0.1 5.00 7 1.5 20 0.3 5.00 8 1.5 30 0.1 5.50 9 1.5 40 0.2 6.00
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