牛蒡凉茶的研制

Study on production of Arctum Iappa L herbal tea

目的:以牛蒡为主要原料,以鱼腥草、夏枯草、桑叶、菊花、甘草为辅料,研制牛蒡凉茶。方法:通过水浸提、酶解澄清和组分调配等工艺处理,制备牛蒡凉茶。结果表明:酶用量0.4AU/g、酶解温度50℃、酶解时间2.5h,透光率达到95.11%,澄清效果最佳。牛蒡凉茶的最佳配方为牛蒡汁10%、辅料汁8%、糖添加10%、酸添加0.1%,此条件下感官品质最佳。结论:本实验所得工艺可制备营养丰富、清凉解暑的牛蒡凉茶。

Objective： To develop a herbal tea using Arctum lappa L as the raw material, using houttuynia,selfheal, mulberry leaf,chrysanthemum,liquorice as the supplementary material. Methods： Water extract method, zymohydrolysis clarification and constituent adjustment were studied for the development of Arctum lappa L herbal tea, Results： Amount of enzyme 0.4AU/g,zymohydrolysis temperature 50℃ ,zymohydrolysis time 2.5h, luminousness 95.11%.The optimal formula consisted of Arctum lappa L juice 10% ,the supplementary material juice 8% ,sugar 10% ,acid 0.1%. Conclusion： The developed herbal tea was rich nutrients and refrigerantrelieving summer-heat.