摘要
以狗肝菜为原料制备凉茶。用水浸提狗肝菜制备凉茶,并对其进行感官评价,采用分光光度法和硫酸-苯酚法测定黄酮和多糖含量。最佳工艺条件为浸提温度90℃,料液比1∶55(g/mL),浸提时间75 min,糖添加量0.7%。所制备的凉茶中黄酮含量为1.12 mg/100 mL,多糖含量为92.27 mg/100 mL,黄酮和多糖回收率较高。研制出的狗肝菜凉茶口感和谐、风味独特,具有较好的保健功能。
To investigate the processing technology of herb tea with Dicliptera Chinensis.The herb tea was extracted by water,and the contents of flavonoids and polysaccharides were examined by spectrophotometric and phenol-sulferic acid methods.The optimum combinations for the technology were extracting temperature 90 ℃,ratio of solid to liquid 1∶55(g/mL),extracting time 75 min,and 0.7 % of sugar,respectively.The product was 1.12 mg/100 mL of,92.27 mg/100 mL of,with high recovery.A new type of herb tea,which was nourishing,tasted smooth,with full Dicliptera Chinensis flavor,was obtained.
出处
《食品研究与开发》
CAS
北大核心
2012年第6期86-89,共4页
Food Research and Development
基金
2009年大学生创新基金
关键词
狗肝菜
凉茶
黄酮
多糖
Dicliptera Chinensis
herb tea
flavonoids
polysaccharides
