稳定型β-环糊精脱苦凉茶的工艺优化

Process Optimization of Stable β-Cyclodextrin Debitterized Herbal Tea

探讨制作稳定型脱苦苦瓜和金银花复合凉茶的最佳工艺条件。分析了β-环糊精添加量、加热温度和搅拌时间等因素对脱苦效果的影响;比较了不同复合稳定剂对复合饮品稳定性的影响;通过正交试验优化稳定型苦瓜金银花饮品制作最佳工艺条件。结果表明,苦瓜汁中添加0.1%的β-环糊精,65℃水浴中搅拌10 min脱苦效果显著;饮品中添加0.2%的复合稳定剂(海藻酸钠、CMC-Na和黄原胶质量比1︰1︰1)复合饮品的稳定效果最好;稳定型苦瓜金银花饮品的最佳配比为苦瓜汁35%、金银花汁15%、柠檬酸0.05%、白砂糖7%。该产品呈淡黄绿色,稳定不分层无沉淀,口感清爽,具有苦瓜和金银花的天然风味。

To optimize the optimum technological conditions for the stable botanical beverage of balsam pear and honeysuckle flower, the experimental factors of β-cyclodextrin, temperature and stirring time on the debittering effects, and the different stabilizers on the stability of botanical beverage were investigated. The optimum debitterizing and arable technological conditions of botanical beverage of balsam pear and honeysuckle flower were obtained by orthogonal experiment. The results showed that under the conditions of stirring 10 min at 65 ℃ with the addition of 0.1% β-cyclodextrin and 0.2% composite stabilizer （mass ratio ofNa-alginate, CMC-Na, xanthan gum 1 ： 1 ： 1）, the bitterness of the mixed beverage could be minimized and stable. The optimum conditions of botanical beverage were as followings： bitter melon juice 35%, honeysuckle juice 15%, citric acid 0.05%, and white granulated sugar 7%. The botanical beverage was slight yellow green color and no sediment with refreshing taste, which had the natural flavor of balsam pear and honeysuckle flower.