Preparation technology optimizing of soybean sprouts oral liquid

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  • (Institute of Agricultural Products Processing, Henan Academy of Agricultural Sciences, Zhengzhou 450008, China)

Online published: 2018-07-05

Abstract

The soybean sprouts oral liquid is prepared by soybean sprouts rich in γ-amino butyric acid and flavone.Soybean sprout extraction process by ultrasonic was optimized through orthogonal tests on the basis of signal factor experiment.The result indicated that the optimal extracting conditions were: ultrasonic power, 540W; ultrasonic temperature, 65 ℃; extracting for 35 min, and the ratio of material to liquid 1∶30.The optimization of oral liquid formula was also carried out by orthogonal tests, and the optimum formula was: honey 2.5%, saccharose 8.0%, salt 0.1% and xanthan gum 1.5%.Under the above conditions, the oral liquid had a light yellow color, strong sprouts fragrance, delicious taste, good stability, and containing 0.58mg/mL γ-amino butyric acid and 0.36mg/mL total flavone.

Cite this article

ZHANG Kang-yi et al . Preparation technology optimizing of soybean sprouts oral liquid[J]. Food and Fermentation Industries, 2018 , 44(5) : 182 -186 . DOI: 10.13995/j.cnki.11-1802/ts.014685

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