摘要
枸杞叶含有黄酮、甜菜碱和多种游离氨基酸、维生素、矿物质等,具有丰富的营养成份,具有极高的食品开发利用价值。枸杞鲜叶经过热烫、果胶酶处理和过滤,制备成枸杞叶提取液,绿茶按茶水比为1∶250的比例制备成茶汤,枸杞叶提取液、绿茶茶汤和纯净水以1∶5∶6的比例调配,调整甜味剂白砂糖为30 g/L,酸味剂为1.2 g/L,成为酸甜适口的枸杞叶复合绿茶饮料。该饮料既具备绿茶典型感官风格又兼有枸杞叶的营养成份及功效,适合于用眼过度的白领和春夏季节容易上火的人群饮用。
Medlar leaves contains flavonoids, betaine and free amino acids, vitamins, minerals, has rich nutrition, with very high food value of development and utilization. Medlar fresh leaves after blanching, pectinase processing and filtering, preparing medlar leaf extract, green tea to tea and water ratio is 1 ： 250 proportion of preparing tea, Medlar leaf extract, tea infusion and water in the ratio of 1 ： 5 ： 6 deployment, adjust the sweeteners sugar of 30 g/L, sour agent is 1.2 g/L, become sweet and sour taste of green tea beverage of medlar leaf composite. The beverage has the typical style of tea sensory and both medlar leaf nutrition and function, suitable for using an eye excessive white collar workers and the season of spring and summer easy getting angry crowd drinking.
出处
《食品工业》
CAS
北大核心
2013年第7期39-42,共4页
The Food Industry
关键词
枸杞叶
提取
调配
复合绿茶
研制
medlar leaves
extraction
deployment
composite tea
development
