摘要
研究以云南凤尾茶、罗汉果、仙草、菊花为主要原料的新型饮料的工艺条件。探讨并确定原料液的最佳配比为凤尾茶汁37.5%,罗汉果汁25%,仙草汁25%,菊花汁12.5%;脱异味物质β-环糊精的添加量和处理条件为加入0.4%并煮沸1min。
The technological process of a new type of health drink by using E. bodinieri, Grosvenor Momordica, Immortal grass and Chrysanthemum is studied. The results include： the proper ratio of 4 extraction is E. bodinieri 37.5 %, Grosvenor Momordica 25 %, Immortal grass 25 %, Chrysanthemum 12.5 %. The best way to remove the bitter taste is adding β-CD 0.4 % and boiling 1 min. Adding 0.04 % ehitosan can clarify the drinking more effective than pectin and gelatin.
出处
《食品研究与开发》
CAS
北大核心
2009年第9期90-92,共3页
Food Research and Development
关键词
凤尾茶
罗汉果
仙草
菊花
保健凉茶
Elsholtzia bodinieri Van.
Grosvenor Momordica
Immortal grass
Chrysanthemum
health drink
