摘要
研究罗布麻功能茶饮料制备的最佳工艺参数和产品配方。以罗布麻叶为主要原料,制备罗布麻叶提取液。分析讨论不同的浸提温度、浸提时间、茶水比例、p H对茶汤颜色的影响,通过正交试验及外观感官评价,确定最佳浸提参数。以罗布麻叶提取液、蔗糖、柠檬酸为因素,通过正交试验进行配方优化,确定罗布麻功能茶饮料的最佳工艺配方。结果表明,罗布麻叶提取工艺最佳浸提条件为浸提温度85℃、浸提时间10 min,茶水比例1∶80 (g/m L)。以1 L茶饮料计,最佳配方为罗布麻叶提取液50 mL、蔗糖60 g、50%柠檬酸用量2 mL、维生素C 100 mg、山梨酸钾0.03 g。制成的茶饮料呈黄绿色、色泽鲜明,具有罗布麻特有滋味和清香味,并具一定保健作用。试验结果为罗布麻功能茶饮料产业化的生产加工提供理论依据。
To study the optimum technological parameters and product formula of Apocynum venetum functional tea, the leaf extract of Apocynum venetum was prepared with Apocynum venetum leaf as main raw material. The effects of different extraction temperature, extraction time, tea water ratio and pH on the color of tea soup were analyzed and discussed, and the optimal extraction parameters were determined by orthogonal test and appearance sensory evaluation. Taking the leaf extract,sucrose and citric acid as factors, the optimal formula of apocantha functional tea beverage was optimized by orthogonal experiment. The results showed that the optimal extraction condition was as follows: temperature 85 ℃, time 10 min and tea water ratio 1∶80(g/mL). The best formula was 50 mL of leaf extract of Apocynum venetum, 60 g of sucrose, 2 mL of 50% citric acid, 100 mg of vitamin C and 0.03 g of potassium sorbate. The tea drink made was yellow-green and bright in color. It had the unique taste and fragrance of Apocynum venetum, and had certain health care function. This study provides a theoretical basis for the industrialization of apocynum functional tea beverage production and processing.
作者
刘磊
LIU Lei(Shineway Pharmaceutical Group Limited,Shijiazhuang 051430)
出处
《食品工业》
CAS
2022年第7期67-70,共4页
The Food Industry
基金
河北省科学技术厅河北省技术创新引导计划(项目编号:18242501D)。
关键词
罗布麻
功能茶饮料
制备工艺
Apocynum venetum
functional tea beverage
preparation process
