复方海带多糖袋泡茶的研制

Development of the Compound Teabag with Kelp Polysaccharide

采用复合酶法提取海带多糖,将提取的海带多糖浓缩后与菊花和甘草配伍,用喷揉法制成复方海带多糖袋泡茶。在单因素试验的基础上,通过正交试验,得出提取海带多糖的最优条件。以感官指标为评价标准,筛选出口感好、营养成分搭配合理的最佳配方。试验结果表明海带多糖的最佳提取工艺为加入海带粉重4.0%的复合酶(纤维素酶、果胶酶和木瓜蛋白酶的质量比为1∶1∶1),在pH 6.0、温度50℃条件下酶解3 h,在此条件下海带多糖的得率为14.80%。复方海带多糖降脂茶的最佳配方为海带多糖提取浓缩液(ρ=1.2 g/mL)与菊花甘草混合物的质量比为2∶1,其中菊花和甘草的质量比以5∶1最好。复方海带多糖降脂茶该配方可掩盖海带的藻腥味,茶汤清爽可口,具有降脂功能。

To development of the compound teabag with kelp polysaccharide. To takes the kelp as the raw material,compound enzyme is used to extract kelp polysaccharide,at the same time,studied the compound lipid-lowering teabag base on kelp polysaccharides,chrysanthemum and liquorice. The optimal condition is acquired by orthogonal test. The optimal hydrolysis conditions for kelp polysaccharide extraction from Laminaria japonica was adding 4.0 % compound enzyme（ the mass ratio of fiber enzymes,pectin enzymes and papain was1 ∶1 ∶1）,extraction temperature was 50 ℃,extraction time was 3 h and pH value was 6.0. Under these conditions,the extraction yield of polysaccharides was 14.80 %. The best formula of the compound lipid-lowering teabag contain kelp polysaccharide concentrate（the density was 1.2 g/mL）and the mixture of chrysanthemum and licorice. Their quality ratio was 2 ∶1. The best quality ratio of chrysanthemum and licorice was 5 ∶1.This recipe with function of reducing blood fat can mask algae smell of kelp and the tea soup taste fresh and delicious.