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《Farm Products Processing》 2018-01
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Extraction of Polysaccharide from the Dandelion Root and Development of its Beverage

ZHANG Jing;WEN Nuan;LIU Yangyang;WENG Rui;TAN Zhenhong;CHEN Jingquan;XU Shulai;Food Engineering College,Harbin University of Commerce;Food Science and Engineering Key Lab of Heilongjiang Province;Hailun Yetai Food Processing Co.,Ltd.;  
In this study,the dandelion root was the main raw material,the polysaccharides was extracted from dandelion root by traditional hot water extraction method,the optimal extracting parameters of polysaccharides were determined through single factor and orthogonal experiments:the ratio of material to liquid 1∶40(g∶mL),extraction temperature 80 ℃,extraction time 3 h,extraction times 2 times,and polysaccharide yield 8.945%. Then,the prepared polysaccharide extraction solution was used as the original liquid of the dandelion beverage,supplemented by citric acid,stevioside,etc,to develop dandelion polysaccharide beverage. The best formula of the beverage was obtained by sensory evaluation:Dandelion original liquid 64%,the dandelion root polysaccharide added amount 3.04%,the content of citric acid 0.08%,the amount of stevioside 2.5%,as this formulation, dandelion beverage taste unique, clear and transparent, nutrient-rich, the content of dandelion root polysaccharide was 5.18%. This study provided the useful reference for the development and comprehensive utilization of the dandelion.
【Fund】: 国家级大学生创新创业项目横向课题“蒲公英系列食品开发”(201610240002)
【CateGory Index】: TS275.4
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