复合海藻茶饮料加工工艺的研究

Study on Processing of Composite Kelp Tea

该文以海带、红曲、决明子、山楂、菊花、甜叶菊的混合提取液为主要原料,对复合海藻茶固体饮料的加工工艺和配方进行研究。试验以岩藻聚糖硫酸酯和Monacolin K的含量为指标确定原料的提取时间,采用单因素实验和正交试验探讨原料的配比和糖、酸的加入量。实验结果表明:在煮沸30min后,岩藻聚糖硫酸酯和Monacolin K的含量相对较高。按质量比10∶1∶1∶1∶1∶0.3将海带、红曲、决明子、山楂、菊花与甜叶菊混合煮制提取,煮沸30min,加入白砂糖1.75%,柠檬酸0.075%,柠檬酸钠0.012 5%,研制出具有降血脂、降血压功能的低热量、海带风味的保健饮料。

This paper researched the processing technology and formulations of composite solid kelp tea. The mixing extract of kelp, red yeast rice, cassia, hawthorn, chrysanthemum, stevia is the main raw material.The yield of fucoidan and Monacolin K as the main factor to determine the extract time. The ratio of raw materials and acid-sugar ratio is explored by the single factor experiment and orthogonal experiment. The results showed that ： after boiling 30min, fucoidan and Monacolin K content is relatively high. A mass ratio of 10：1 ： 1 ： 1 ： 1 ： 0.3 kelp, red yeast rice, cassia, hawthorn, chrysanthemum and stevia mixed cooked, boiled 30min, added sugar 1.75%, 0.075% citric acid, sodium citrate 0.0125% developed with lowering blood pressure function of low calorie seaweed flavored health drink.