摘要
以雪茶为主料,金银花、菊花、甘草为辅料,研制具清热解毒功能的雪茶饮料。响应面优化确定雪茶最佳浸提条件:料液比1∶100、温度55.4℃、时间71.9min,2次浸提,纤维素酶1.1g/L。无糖型雪茶饮料的配方为:雪茶浸提液添加量10%,金银花浸提液添加量20%,菊花浸提液添加量20%,甘草浸提液添加量20%,在此基础上添加糖80g/L,酸0.8g/L制成糖酸型雪茶饮料。0.3g/L抗坏血酸和0.3g/L的β-环糊精能有效抑制饮料的褐变及沉淀。
Thamnolia vermicularis beverage was prepared with Thamnolia vermicularis as the main raw material and honeysuckle,chrysanthemum,liquorice as the adjuvant. The determined optimum extraction condition was as follows:the ratio of material to solvent 1∶100,twice extraction,enzyme dosage 1.1g/L at 55.4℃ for 71.9min. The optimum blending parameters of two styles of beverage were determined. Non -sugar -acid was composed of Thamnolia vermicularis extract 20% ,honeysuckle extract 20% ,chrysanthemum extract 20% and licorice extract 20% . Sugar -acid style was composed of sugar 80g/L and acid 0.8g/L on the basis of the mentioned above. Furthermore,the beverage stability might be improved by addition of ascorbic acid (0.3g/L) and β-cyclodextrin(0.3g/L).
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第16期291-294,307,共5页
Science and Technology of Food Industry
基金
十二五国家科技支撑计划(2012BAD33B05)
江南大学校级教改重点项目(JGA2011015)
关键词
雪茶饮料
浸提
调配
护色
澄清
Thamnolia vermicularis beverage
extract
blend
color protection
clarify