摘要
对无糖型凉茶饮料的生产工艺进行研究。结果表明:以优质金银花、红枣、胖大海、枸杞、菊花为原料,在30倍水溶液中75℃,60min浸提两次,再经酶解,离心和过滤,按浸提液30%的比例,添加2.0%木糖醇、0.0058%三氯蔗糖、0.005%AK糖、0.2%果胶、0.08%柠檬酸钠,得到风味独特,性能稳定的无糖凉茶饮料。
The processing technology of Chinese herbal tea without sugar was studied in this paper. The raw ingredients inclulding honeysuckle, Chinese date, scaphium scaphigerum, medlar and chrysanthemum were extracted twice with 30 times of raw ingredients （ M/M ） at 75~C for 60rain, the extractive was purified through enzymolysis, centrifugation and filtration. The Chinese herbal tea prepared with 30% extract liquor, 2.0% xylitl, 0.005 8% sucralose, 0.005% acesulfame-K, 0.2% pectin and 0.08% sodium citrate gave a pleasant flavor with few precipitate.
出处
《食品工业》
北大核心
2010年第2期73-76,共4页
The Food Industry
关键词
凉茶
浸提
无糖
herbal tea
extraction
without sugar.
