三根汤凉茶的工艺研究

Study on the process of SanGen Decoction

以芦根、白茅根、蒲公英根为原料,通过水浸提、调配和高温杀菌等工艺处理,制备三根汤凉茶。研究表明,最佳浸提工艺为:芦根:94℃、浸提74min、料液比1:15.8g/mL;白茅根:96℃、浸提58min、料液比1:19.4g/mL;蒲公英根:86℃、浸提65min、料液比1:14.2g/mL。最佳配方为芦根汁40%,白茅根汁40%,蒲公英汁13%,白砂糖7%,柠檬酸0.1%。该产品色泽淡黄、澄清透明、具有三根汤凉茶特有的香味。

SanGen Decoction was made through water extract method,constituent adjustment,high temperature sterilization and other means using phragmites communis root,rhizoma imperatae root and dandelion root as raw material.The best extracting parameters for preparing the phragmites communis root was 94℃,74min,the solid-liquid ratio of 1∶15.8g/mL.That for rhizoma imperatae root was 96℃,58min,solid-liquid ratio of 1∶19.4g/mL.And that for dandelion root was 86℃,65min,solid-liquid ratio of 1∶14.2g/mL.The option formula of SanGen Decoction was the phragmites communis root liquor of 40%,the rhizoma imperatae root liquor of 40%,the dandelion root liquor of 13%,the white granulate sugar of 7% and the citric acid 0.1%.This production was yellow,clear and transparent and scented the smell of phragmites communis root,rhizoma imperatae root and dandelion root.