摘要
对罗布麻茶饮料的加工工艺进行了研究,通过两种浸提方法的比较,得出了超声波辅助浸提法具有更大的优势,因此对超声波辅助浸提工艺进行了优化,得出最优工艺参数为:料液比1∶45,浸提时间8 min,温度60℃,功率160 kW(45 Hz),固形物提取率为34.98%。对罗布麻茶饮料进行了口味调配,最佳配方为:料液比1∶100,糖液9%,柠檬酸含量0.22%,蜂蜜含量为1.0%。
This article has conducted the research to the Bluish dogbane tea drink processing craft,soaks through two kinds proposes the method the comparison,obtained the ultrasonic wave assistance to soak the formulation to have a bigger superiority,therefore soaked to the ultrasonic wave assistance proposes the craft to carry on the optimization.Therefore soaked to the ultrasonic wave assistance proposes the craft to carry on the optimization,obtained the most superior craft parameter is： The material fluid compares 1∶45,soaks raises time 8 min;temperature 60 ℃;the power 160 kW（45 Hz）,the solid shape extraction rate is 34.98%.Carried on the taste to the Bluish dogbane tea drink to mix,the best formula was： The material fluid compares 1∶100,the sugar fluid 9%,the citric acid content 0.22%,the honey content is 1.0%.
出处
《食品科技》
CAS
北大核心
2010年第11期128-131,共4页
Food Science and Technology
关键词
罗布麻茶
茶汤
杀菌
Bluish dogbane tea
tea soup
sterilization
