宗宁，唐明明，孙汉巨，何述栋，李延红，张华，郜四羊，张强
（1 合肥工业大学食品与生物工程学院，安徽合肥230009；
2 安徽四平食品开发有限责任公司，安徽铜陵244000；
3 安徽功能性复合调味品重点实验室，安徽强旺调味食品有限公司，安徽界首236500）
摘要：本文以荷叶为主要原料，魔芋粉、蓝莓粉、玫瑰及低聚果糖为辅料，开发出一款具有清暑利湿、降脂减肥功效的荷叶复合固体饮料。首先，将荷叶预处理及干燥后，进行超微粉碎。研究了超微粉碎时间对荷叶粉体特性的影响，以粉末粒径、持水力、溶解性及黄酮溶出率为指标，优化最佳粉碎时间。结果表明：超微粉碎最佳时间为15min，粉体的平均粒径为18.19滋m，持水力为3.49g/g，溶解性为0.11g/g，且黄酮溶出率高达46.32滋g/g。在此基础上，以感官质量为指标，依次通过单因素和L9（34）正交试验，优化了原辅料的最佳配比，即：荷叶超微粉30%、魔芋粉15%、蓝莓粉25%、玫瑰粉20%及低聚果糖20%。
关键词：荷叶；超微粉碎；魔芋；固体饮料；工艺
Study on the Technology of Lotus Leaf Compound Solid Beverage
ZONG Ning，TANG Ming-ming，SUN Han-ju，HE Shu-dong，LI Yan-hong，ZHANG Hua，GAO Si-yang，
ZHANG Qiang
（1 School of Food and Biological Engineering，Hefei University of Technology，Hefei 230009，China
2 Anhui Siping Develop Limited Company，Tongling 240000，China)
3 Anhui Province Key Laboratory of Functional Compound Seasoning，Anhui Qiangwang Seasoning Food Co.，Ltd，
Jieshou 236500，China）
Abstract: In this paper，with lotus leaf asmain rawmaterial，konjac flour，blueberry powder，rose andfructo-oligosaccharides as auxiliary materials，a kind of lotus leaf compound solid beverage with the effects of clearing internal heat and damp, as well as hyperlipidemia and adiposity therapy，was developed. Firstly，after pretreatment and drying of lotus leaf，it was
treated by superfine grinding. Furthermore，the effects of superfine grinding time on the flour properties were investigated. The grinding time was optimized in term of particle size distribution，water holding capacity，water solubility and flavonoids solubility. The results showed that the optimal grinding time was 15min. Meanwhile，the medium particle size，water holding capacity，water solubility index，and flavonoids solubility were 18.19滋m，3.49g/g，0.11g/g，and 46.32 g/g，respectively. On this basis，the ratio of raw materials and auxiliary materials was optimized in turn in single factor tests and a L9（34）orthogonal test in term of sensory quality. The optimal formula was lotus leaf powders 30%，konjac powders
15%，blueberry powders 25%，rose powders 20%，and fructo-oligosaccharides 20%.
（2019年第22卷第1期）