摘要
探讨了湖北海棠(Malushupehensis)叶茶饮料的生产工艺及β-环状糊精和精制木瓜蛋白酶对产品稳定性的影响。结果表明:湖北海棠叶茶饮料的最适萃取条件是:80℃15min,叶水质量比1∶100;β-环状糊精最适添加量为1g/L;采用5.0mg/L的精制木瓜蛋白酶,在60～70℃,pH5～6的条件下处理30min,可以显著提高产品的稳定性。
The production technology of Hubei Wingnut (Malus hepehensis) leaf drink and the effect on the stability of drink by β-CD and papain were probed into. The results showed that the suitable condition of extraction was 80 ℃,15 min, mass ratio of leaf to water was 1∶100;the suitable added dose of β-CD was 1g/L;the suitable handling condition of papain was 5.0 mg/L, 60～70℃,pH 5～6, 30min.
出处
《湖北农学院学报》
2004年第4期326-327,共2页
Journal of Hubei Agricultural College
关键词
湖北海棠
茶饮料
稳定性
生产工艺
Malus hepehensis
leaf drink
production
stability
