唐人杰，黄 静，罗 丹^*，后鹏飞，游敬刚，史 辉^*

（四川省食品发酵工业研究设计院有限公司，四川成都 611130）

摘要：以玫瑰花蕊和牛乳为主要原料，研究玫瑰花蕊多酚最佳浸提工艺及乳饮料的配方。玫瑰花蕊多酚采用超声波辅助热水法浸提，通过正交实验，确定最佳浸提工艺参数为：料液比1∶60 g/mL，超声处理时间30 min，热水提取时间60 min，热水提取温度50 ℃。以玫瑰花蕊提取液和牛乳为主要原料，添加辅料，以感官评分为指标，通过响应面实验得到乳饮料最佳配方为玫瑰花蕊提取液与牛乳原料配比为1∶2，柠檬酸添加量为0.06%，木糖醇添加量为8.50%。按照该配方制作的乳饮料具有良好的品质，对DPPH·自由基和羟基自由基均具有一定清除能力。

关键词：玫瑰花蕊；牛乳；浸提；多酚；响应面实验；乳饮料

中图分类号：TS275.4   文献标识码：A   文章编号：1674-506X（2021）03-0068-0008

Study on the Extraction of Rose Stamen Polyphenols and the Formula of Milk Beverage

TANG Ren-jie, HUANG Jing, LUO Dan^*, HOU Peng-fei, YOU Jing-gang, SHI Hui^*

（Sichuan Food and Fermentation Industry Research & Design Institute Co., Ltd., Chengdu Sichuan 611130, China）

Abstract：The optimum extraction technology of polyphenols from rose stamen and milk and the formula of milk beverage were studied. The polyphenols were extracted by ultrasonic assisted hot water method, Through orthogonal experiment, the optimum extraction process parameters were determined as follows: solid-liquid ratio 1∶60 g/mL, ultrasonic treatment time 30 min, hot water extraction time 60 min, hot water extraction temperature 50 ℃. Taking rose stamen extract and milk as the main raw materials, adding auxiliary materials, taking sensory score as the index, through response surface analysis，the best formula of milk beverage was obtained as follows: the ratio of rose stamen extract and milk was 1∶2, citric acid was 0.06%，xylitol was 8.50%. According to the formula, the milk beverage has good quality and certain scavenging ability to DPPH · and hydroxyl radicals.

Keywords：rose stamen; milk; extraction; polyphenols; response surface experiment; milk beverage

doi：10.3969/j.issn.1674-506X.2021.03-011

收稿日期：2021-03-11

基金项目：壤塘县高原牦牛搅拌型酸奶关键技术研究（2020ZHFP0056）；乳制品及牛肉制品精深加工关键技术研究与产业化应用示范（2020YFN0153）

作者简介：唐人杰（1996-）女，硕士，助理工程师。研究方向：畜产品加工。

*通信作者

引用格式:唐人杰,黄静,罗丹,等.玫瑰花蕊多酚的提取及乳饮料的配方研究[J].食品与发酵科技,2021,57(3):68-75.