摘要
本研究采用天台乌药生物碱提取物,辅以羊栖菜岩藻黄素提取物、桂花、蜂蜜、红枣以及益智仁,通过单因素实验、正交实验以及感官品评对条件进行优化,最终确定最佳的茶饮料配方。实验结果表明产品的最佳配方为:天台乌药生物碱提取物0.1 g,羊栖菜岩藻黄素提取物0.6 g,干桂花0.3 g,红枣片0.4 g,益智仁0.6 g,蜂蜜20 ml。由该配方制成的桂花乌药茶饮料色泽透亮、沉淀物最少、香气明显、口感香甜,原料天然、无任何其他添加剂且品质稳定。
In this work, alkaloid extracts from Lindera aggregata (Sims) Kosterm were used with fucoxanthin extract from Sargassum fusi-forme, as well as Osmanthus fragrans, honey, red dates and Yizhi kernel. Through single factor ex-periment, orthogonal experiment and sensory evaluation to optimize the conditions, the final de-termination of the best tea drink formula. The results showed that the best formula of the product was as follows: alkaloid extract of Lindera aggregata (Sims) Kosterm 0.1 g, fucoxanthin extract from Sargassum fusiforme 0.6 g, dried Osmanthus fragrans 0.3 g, red date tablet 0.4 g, fructus Alpiniae oxyphyllae 0.6 g, honey 20 ml. The product has bright color, the least sediment, obvious aroma and sweet taste. It is pure natural raw material, without any other additives, and the quality is stable.
出处
《食品与营养科学》
2022年第4期332-339,共8页
Hans Journal of Food and Nutrition Science
