药食同源中药当归饮品的提取工艺研究OA

As an important national policy orientation,the concept of"food and medicine homology"is highly consistent with people's growing demand for health preservation,with its core idea of"preventive treatment of disease".Taking sensory evaluation and the relative density of the extraction liquid as the investigation indicators,the industrial extraction process of Angelica sinensis for single drink was studied under conditions such as the ratio of material to liquid,extraction time and extraction temperature.The results showed that the Angelica sinensis slices were soaked in the liquid at a ratio of material to liquid of 1 to10 for 2 hours,and then the extracted liquid was obtained by immersing and extracting in a water bath pan at constant temperature of 40℃for 2.5 hours.The extracted liquid had a slightly sweet taste with the sweet flavor of Angelica sinensis but no spicy taste,a slightly yellow and clear color without sediment,and a high sensory score,making it suitable for use as a beverage.This process is simple and easy to industrialize.