摘要
以甜菊糖、麦芽糖醇替代蔗糖开发一种无糖植物饮料。首先对凉茶药材的配比及提取工艺进行优化,并进行饮料的稳定性试验。结果表明:最佳药材配比为车前草10.0g、蒲公英5.0g、槐花2.0g、桑叶1.0g、菊花1.0g、金银花1.0g、甘草1.0g;最佳药材提取工艺为加药材总量30倍的水在90℃下提取60min;最佳饮料配方为1L饮料中添加提取液2.5g、甜菊糖0.15g、麦芽糖醇25g。稳定性试验表明饮料的pH值及总黄酮含量非常稳定。
Stevia sugar and maltitol was instead of sugar,preparation of a sugar-free herbal tea.Orthogonal experiments were introduced to determine the optimized herbal ratio and extraction technology.Examined the extract,maltitol and stevia sugar additive amount,and tested the stability of the beverage.The best formula was Plantain 10.0 g,Taraxacum 5.0 g,Sophora japonica 2.0 g,Folium mori 1.0 g,Chrysanthemum 1.0 g,Honeysuckle 1.0 g,Glycyrrhiza 1.0 g.The best extracting conditions were as follows： ratio of solvent to material 30,extraction temperature 90 ℃,extrating time 60 min.The best formula was 1L beverage added extracting solution 2.0 g,stevia sugar 0.15 g,maltitol 25 g.Stability tests indicated the pH and total flavonoids of the beverage were very steady.
出处
《食品与机械》
CSCD
北大核心
2013年第4期210-213,共4页
Food and Machinery
关键词
凉茶
植物饮料
无糖
稳定性
herbal tea
plant beverage
sugar-free
stability
