摘要
以绞股蓝为主要原料，加入40倍的80～85℃热水，在pH8.5～9条件下浸提2次，每次5～10min。过滤，冷却至25～30℃，调节pH6～7。过滤，加入蔗糖、柠檬酸、NaCl等进行调配，得到淡黄色的绞股蓝茶。本产品入口略清甜，回味甘甜纯厚，具有绞股蓝独特的清香风味。
The material in this experiment was Cynostemma Pentaphyllum,which were extracted with 40 times as much hot water(80～85℃)for twice(5～10min,each time). Then extracting liquid was cooled to 25～30℃，adjusted pH6～7，filted,added into sugar，citric acid,salt etc. for flavouring. Finally we had got Cynostemma Pentaphyllum tea with light yellow that was delicious,pure aftertaste with the special scent of itself.
出处
《食品科技》
CAS
北大核心
2001年第4期45-46,48,共3页
Food Science and Technology
