向日葵叶绿茶复合饮料的开发研究

Research and Development of Compound Beverage from Green Tea and Sunflower Leaves

以超纯水为溶剂,以向日葵叶中绿原酸提取率为考察指标,从新鲜向日葵叶中提取绿原酸,研究颗粒度、料液比、浸提时间、提取温度对向日葵叶中绿原酸提取率的影响。试验结果表明:绿原酸最佳提取工艺:物料粒度100目、料液比1∶50、提取温度70℃、浸提时间20min。以最佳工艺提取得到的富含绿原酸向日葵叶汁和绿茶汁为主要原料,添加白砂糖、柠檬酸和食用香精等制备复合饮料,通过正交试验确定绿原酸复合饮料的最佳配方:富含绿原酸向日葵叶汁与绿茶汁的体积比为1∶2、白砂糖添加量为4%,柠檬酸添加量0.2%,食用香精添加量0.03%,此时,效果最佳,口感良好。

With ultra pure water as solvent, extraction of chlorogenic acid in sunflower leaves as the index, extraction of chlorogenic acid from the fresh sunflower leaves, study particle size and solid-liquid ratio, extrac- tion time, temperature effect on extraction rate of chlorogenic acid in sunflower leaves. The results show that. the optimum extraction of chlorogenic acid as ： material particle size of 100 mesh, solid-liquid ratio 1 ： 50, ex~ traction temperature 70 ~C, extraction time of 20 min. With the optimum extraction of chlorogenic acid sunflower leaf juice and green tea juice as the main raw material, adjuvant sugar, citric acid and edible flavor, etc. Prepara- tion of composite drink,through orthogonal test to determine the chlorogenic acid compound best prescription of drink is：contains rich chlorogenic acid sunflower leaf juice and green tea juice volume ratio of 1：2, sugar content is 4% ,citric acid 0.2% and 0.03% edible essence, at this point,the effect is best,taste good.