明日叶菊花茶复合饮料的研制

Research and Production of a Compound Beverage of Angelica KeiskeiKoidzmi and Chrysanthemum Tea

以明日叶和菊花萃取汁为主要原料,研究了明日叶菊花茶复合饮料的加工工艺和产品配方。经试验确定了复合饮料最佳配方为:明日叶原汁和菊花茶汤体积比为10∶1,木糖醇添加量为1%,柠檬酸添加量为0.2%,稳定剂为CMC和黄原胶,两者的添加量分别为0.15%和0.02%。离心工艺的最佳条件为:在转速8 000 r/min下,离心15 min;杀菌工艺的最佳条件为:在温度110℃下,杀菌15 min。

By using the juice extracts of Angelica KeiskeiKoidzmi and Chrysanthemum as the raw material, this paper studied the processing technology and the optimum formula of Angelica KeiskeiKoidzmi compound beverage. After experiments, results show that the optimal formula was as follows:10∶1 (V/V) of Angelica KeiskeiKoidzmi juice to Chrysanthemum tea juice is 1 % of xylitol and 0.2 % of citric acid .The suitable stabilizer of the beverage was CMC and Xanthan gum , which addition was 0.15%and 0.02%, respectively. The optimal condition of the centrifugal process was centrifuging under the speed 8 000 r/min for 15 min. The optimal condition of sterilization process was sterilizing under 110℃for 15 min.