灵芝凉茶的研制

Study on the Production of the Ganoderma lucidum Herbal Tea

对灵芝凉茶的生产工艺进行了研究,采用高温高压法提取葛根等药质有效成分,浸提条件为:料水比1:20,0.1MPa,121℃,0.5h.与茶提液进行调配时,通过添加包埋剂(β-环化糊精)和甜味剂(木糖醇糖浆与蜂蜜)得到口感清爽、色泽均匀、体态澄清的灵芝茶饮料,最佳的成分配比为:灵芝提取液25%(V/V),茶提液35%(V/V),β-环化糊精1%(W/V),甜味剂6%(V/V).通过正交试验确定了灵芝凉茶的最佳防腐护色方案,成分配比为:山梨酸钾0.20g/kg,抗坏血酸0.03%,柠檬酸3g/kg.

This paper is about the producing technology investigations of the ganoderma lucidum herbal tea, which is extracted from the effective ingredient of Kudzuvine Root and other herbal medicines by high-temperature and high-pressure filter process.The ratio of ingredient to water is 1：20 under 0.1M Pa,121℃,0.5h. Embedding agent （β-cyclodextrin） and sweeteners （xylitol and honey ） with the tea abstraction to make the ganoderma lucidum herbal tea, which is good taste, color uniform and posture clarification.The best ratio is： 25%（V/V）ganoderma lucidum abstraction, 35%（V/V）tea abstraction, 1%（W/V）β-cyclodextrin,and 6%（V/V）sweetener. The best ratio of preservative and color fixative of the product is finalized by using the orthogonal experimental method, which is： 0.20g/kg potassium Sorbate, 0.03%Vc, and 3g/kg citric acid.