摘要
研究了以莲芯、苦丁茶等为主要原料,开发具有清热降火作用苦味保健饮料的制作工艺,也对该产品的市场接受度进行了调研。实验采用影响因素分析法对苦味饮料主要工艺条件和配方进行了优化。结果表明,莲芯提取液的提取条件为:在1∶30料液比条件下(90±2)℃提取20 min。在此最佳工艺条件下,该饮料的最佳质量指标为:7%甜度,0.4%酸度,2%苦度。该产品的调研结果表明其接受度也较高。本课题为利用莲芯、苦丁茶资源进行保健功能饮料的开发提供了一种新思路。
The technology of developing functional beverage with lotus plumule, ilex lutifolia thumb and other ingredients was discussed. The acceptance of the product was also investigated. Factors affecting analysis method was applied to analysis the factors that influence the taste of the product. Experiment showed that the optimum condition for extracting lotus plumule is extracting at the ratio of lotus plumule to water is 1∶30, at （90 ± 2）℃for 20 min. Under the optimum condition, the best quality of beverage is：7%sweetness, 0.4%acidity, and 2%bitterness. Investigation result showed that the acceptance of the beverage is also high. This subject laid a foundation for developing functional beverage with lotus plumule and ilex lutifolia thumb.
出处
《食品研究与开发》
CAS
北大核心
2014年第5期59-62,共4页
Food Research and Development
关键词
莲芯
苦丁茶
清热降火
苦味饮料
工艺
lotus plumule
ilex lutifolia thumb
heat reduce pathogenic fire
beverage
technology
