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中国精品科技期刊2020
陈尧楠,董露露,衡依然,等. 酸枣仁配方饮品的制备工艺优化及成分分析[J]. 食品工业科技,2025,46(15):1−10. doi: 10.13386/j.issn1002-0306.2024090267.
引用本文: 陈尧楠,董露露,衡依然,等. 酸枣仁配方饮品的制备工艺优化及成分分析[J]. 食品工业科技,2025,46(15):1−10. doi: 10.13386/j.issn1002-0306.2024090267.
CHEN Yaonan, DONG Lulu, HENG Yiran, et al. Optimization of Preparation Technology and Component Analysis of Ziziphi spinosae semen Formula Beverage[J]. Science and Technology of Food Industry, 2025, 46(15): 1−10. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024090267.
Citation: CHEN Yaonan, DONG Lulu, HENG Yiran, et al. Optimization of Preparation Technology and Component Analysis of Ziziphi spinosae semen Formula Beverage[J]. Science and Technology of Food Industry, 2025, 46(15): 1−10. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024090267.

酸枣仁配方饮品的制备工艺优化及成分分析

Optimization of Preparation Technology and Component Analysis of Ziziphi spinosae semen Formula Beverage

  • 摘要: 为深度挖掘酸枣仁的营养价值,通过优化酸枣仁配方饮品的制备工艺,并对优化后的配方饮品进行成分分析,以提高饮品的品质和功能性。以感官评分为标准,采用单因素实验及响应面试验优化酸枣仁饮品工艺配方,采用高效液相色谱法测定酸枣仁配方饮品中助眠类有效成分及脂肪酸类成分,凯氏定氮法测定粗蛋白含量,氨基酸自动分析仪测定氨基酸含量。结果表明:酸枣仁配方饮品最佳配方为220 ℃温度下炒制酸枣仁26 min,按照1.2:1:1质量比添加乳粉、冻干粉、植脂末。酸枣仁饮品中乌药碱、木兰花碱、维采宁Ⅱ、斯皮诺素、6‴-阿魏酰斯皮诺素、酸枣仁皂苷A、酸枣仁皂苷B等7种助眠类有效成分总含量为2.838 mg/g。脂肪酸总量为19.961 mg/g,蛋白质含量10.2%。共检出氨基酸种类18种,总含量5.904 g/100 g,以氨基酸评分、化学评分为标准,第一限制性氨基酸均为色氨酸。所开发的酸枣仁饮品冲调后颜色呈深棕色,有酸枣仁独特的风味,营养成分丰富,且具有多种助眠类有效成分,进一步丰富了酸枣仁冲调饮品的商品形式,有利于促进以酸枣仁为基础的大健康产业发展。

     

    Abstract: To explore the nutritional value of Ziziphi spinosae semen (ZSS), the preparation process of a ZSS formula beverage was optimized, and a component analysis of the optimized formula was conducted to enhance the quality and functionality of the beverage. Employing sensory score as the benchmark, a combination of single-factor testing and response surface methodology was utilized to refine the formulation of the ZSS beverage. High-performance liquid chromatography (HPLC) was applied to quantify the active sleep-aid components and fatty acids in the ZSS formula beverage. The crude protein was determined using the Kjeldahl nitrogen determination method, while the amino acid content was analyzed with an automatic amino acid analyzer. The results indicated that the optimal formula entailed roasting ZSS at 220 ℃ for 26 minutes, followed by the addition of milk powder, freeze-dried powder, and vegetable fat powder in a ratio of 1.2:1:1. The combined content of seven key sleep-promoting active ingredients in the ZSS beverage, including coclaurine, magnoflorine, vicenin II, spinosin, 6‴-feruloylspinosin, jujuboside A, and jujuboside B, was determined to be 2.838 mg/g. The total fatty acid content was recorded at 19.961 mg/g, with a protein content of 10.2%. A total of 18 amino acids were identified, with a collective concentration of 5.904 g/100 g. Based on both amino acid scoring and chemical scoring, tryptophan emerged as the first limiting amino acid. The ZSS beverage developed in this study displayed a rich, dark brown hue post-blending, imbued with the distinctive aroma of ZSS. It was nutritionally dense and contained various sleep-enhancing components, thereby expanding the market offerings of ZSS blended beverages. Novel product had the potential to drive progress in the health sector focused on ZSS, contributing to advancements in the industry.

     

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