摘要
以昆明实心竹叶水溶性多糖和可溶性固形物提取量为指标,通过正交试验得出最佳的提取工艺为,温度80℃,固液比1:30,时间为4h,次数为2次,多糖提取量为71mg/g,可溶性固形物含量18mg/g。以竹叶提取液为原料,采用感官评定和正交试验对竹叶茶饮料的配方工艺进行研究,确定竹叶茶饮料最佳配方为:竹叶澄清汁90mL/100mL,蜂蜜6mL/100mL,柠檬酸0.35g/100mL。
The effects of extraction was content of polysaccharides and soluble solid as markers by one-factor experiment and orthogonal experiment design,The results showed that the optimum extraction process,temperature：80℃,solid-liquid ratio：1∶30,time：4h,extraction times：2.The yield of polysaccharide was 71mg/g and soluble matters was 18mg/g.We used flavor appraisement and orthogonal testmethod to explore the optimal formula of bamboo leaf beverage.The optimal content of bamboo leaf beverage were 90mL/100mL clear juice of bamboo leaf,honey 6mL/100mL and citric acid 0.35g/100mL.
出处
《中国林副特产》
2010年第2期5-7,共3页
Forest By-product and Speciality in China
基金
西南林学院西南山地森林资源保育与利用省部共建教育部重点实验室资助
关键词
多糖
可溶性固形物
水提法
茶饮料
Polysaccharides
Soluble solid
Extraction
Tea beverage
