Quan Chunmei, Cao Shuai, Li Jinfu, Ma Shengwei
College of Pharmacy, Bozhou Vocational and Technical College, Bozhou, 236800 Anhui Province People's Republic of China.
Traditional Chinese Medicine, Bozhou University, Bozhou, 236800 Anhui Province People's Republic of China.
J Food Sci Technol. 2024 Sep;61(9):1675-1685. doi: 10.1007/s13197-024-05937-x. Epub 2024 Feb 7.
In traditional Chinese medicine, Puerariae Flos and Chrysanthemum are widely utilized in herbal teas for hangover relief and heat-clearing detoxification. In this study, a new drink has been developed, employing these two flowers as primary raw materials. The objective of this study was to optimize the optimal formula, extraction process, and preparation method for the drink. The optimization of the formula and extraction process was guided by the utilization of the total flavonoids content in the water decoction of the two flowers as an indicator. Based on the sensory evaluation criteria, including color, smell, taste, and state of the drink, the water decoction addition, honey addition, and citric acid addition were optimized by single-factor experiments and orthogonal experiments. The best formula and extraction process was 10 g of Puerariae Flos, 10 g of Chrysanthemum, 48 min of decocting time, and 615 mL of water. The optimal preparation process consisted of 30% water decoction, 8% honey, and 0.025% citric acid. Subsequently, a golden yellow, transparent, and stable liquid was produced, possessing a sweet taste along with the distinctive aroma and flavor of Puerariae Flos and Chrysanthemum.
The online version contains supplementary material available at 10.1007/s13197-024-05937-x.
在传统中医中，葛花和菊花被广泛用于凉茶中以解酒和清热排毒。在本研究中，开发了一种新饮品，以这两种花作为主要原料。本研究的目的是优化该饮品的最佳配方、提取工艺和制备方法。以两种花水煎液中总黄酮含量为指标，对配方和提取工艺进行优化。基于饮品的颜色、气味、口感和状态等感官评价标准，通过单因素实验和正交实验对水煎液添加量、蜂蜜添加量和柠檬酸添加量进行优化。最佳配方和提取工艺为葛花10 g、菊花10 g、煎煮时间48 min、加水量615 mL。最佳制备工艺为30%水煎液、8%蜂蜜和0.025%柠檬酸。随后，制得一种金黄色、透明且稳定的液体，具有甜味以及葛花和菊花独特的香气和风味。
在线版本包含可在10.1007/s13197-024-05937-x获取的补充材料。
