复合低糖悬浮茶饮料

Development of a Compound Low-sugar Suspended Drink with Chinese Medical Herbs

以罗汉果、毛酸浆宿萼、菊花为原料,研制出一种清咽利嗓低糖悬浮复合茶饮料,针对其关键技术进行了探讨,采用单因素实验及正交试验确定最佳工艺,结果表明,罗汉果最佳浸提条件为:料液比1∶50、80℃、50min;罗汉果汁、毛酸浆宿萼汁、菊花汁混合配比使用量分别是63%、27%、10%。毛酸浆宿萼浸提汁最佳苦味掩盖剂为食盐,添加量为0.05%;最佳悬浮稳定剂配比为黄原胶0.4mg/mL、琼脂0.4mg/mL、海藻酸钠0.8mg/mL;最佳花瓣添加量为1%。

A compound low-sugar suspended drink, expected to protect the throat, was made from Momordica grosvenorii, Physalis pubescenss and chrysanthemum as the main raw materials. A discussion was carried out on the key technologies, and single-factor and orthogonal experiments made to determine the optimal process. The results showed that the optimum extraction conditions for Momordica grosvenorii included solid-liquid ratio 1 ： 50, 80℃ and 50min; and the proportions of Momordica grosvenorii extract, Physalis pubescenss extract and chrysanthemum juice were 63%, 27% and 10%, respectively. The bitterness of Physalis pubescenss extract could be best masked with 0.05% salt. The optimal suspension stabilizer was composedof 0.4mg/mL xanthan gum, 0.4mg/mL agar and 0.8mg/mL sodium alginate, and the optimum dosage of petals was 1.0%.