松针绿茶抗氧化复合茶饮料的加工

Processing technology of pine needles and green tea compound antioxidant beverage

以松针、绿茶为主要原料,研究具有抗氧化活性的松针绿茶复合茶饮料加工工艺。通过单因素试验、正交试验和感官评价确定最佳浸提工艺及饮料配方,结果表明:在松针与绿茶质量比为1∶1,料水比(g∶mL)为1∶80,提取时间为30 min,浸提温度为90℃;白砂糖添加量为3%,柠檬酸添加量为0.015%,蜂蜜添加量为0.1%参数下研制的松针绿茶复合茶饮料不仅具有独特的松针和绿茶香味,口感宜人且具有较强抗氧化活性,其中总抗氧化能力为149.492 U/mL,羟自由基清除能力为27.860 U/mL,茶多酚含量为1941.183 mg/kg。

The optimum technology parameters of pine tree needles and green tea compound beverage with higher antioxidant activity were investigated by orthogonal test and sensory evaluation. The optimum extraction conditions of compound beverage were at 90℃ for 30 minute,1： 80 （g： mL） mass ratio （pine to green tea was 1：1 （g： g）/water）. The optimum recipe of was： sugar 3 % , citric acid 0. 015 % , and honey 0. 1%. The final beverage does not only have special fragrance flavor but also has higher antioxidant activity. The total antioxidant capacity of compound beverage was 149. 492U/mL, the hydroxyl radical scavenging capacity was 27. 860 U/mL and the tea polyphenols content was 1941. 183 mg/kg.