银花保健甜茶的工艺研究

Study on the Processing Technology of Yinhua Sweet Tea

该文以芷江甜茶和山银花为原料,研究了不含糖且甜的功能型银花保健甜茶饮料原料的粉碎、浸提、真空浓缩、干燥、调配工艺条件。结果表明,芷江甜茶和山银花分别经过10倍量95℃热水和15倍量90℃热水,提取时间45min,提取次数2次的提取液经冷冻干燥制得的冻干提取物按2∶1的比例配制所得产品色泽、气味、滋味、组织状态俱佳,是一种开发前景较好的保健茶饮料。

Zhijiang sweet tea and Lonicera macranthoides were used as main raw materials to study the preparation technology of functional Yinhua sweet tea which is sweet but with no sugar, including crushing, extracting, vacuum concentrating and drying.The results showed that the best extraction process of Zhijiang sweet tea and Lonicera macranthoides respectively was extraction temperature 95 %, extraction time 45min, water quantity 10 times, extraction times 2 times and extraction temperature of 90 ℃, extraction time of 45min, 15 times of water, extraction times of 2 times.The Zhijiang sweet tea and Lonicera macranthoides freeze-dried extracts handled by freeze drying were mixing at the proportion of 2：1,which has the advantages of good color, smell, taste and good tissue state.