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荷叶功能茶饮料工艺及稳定性研究 被引量:9

Studies on processing technology and stability of lotus leaf tea beverage
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摘要 从荷叶中提取荷叶总黄酮,将其加入荷叶茶饮料中,并研究荷叶茶饮料加工工艺。通过单因素试验、响应面试验,并经过修正,优化荷叶饮料的工艺配方。优化后的参数为粉碎目数60目、浸提时间10 min、浸提温度75℃、过滤目数300目、第一段15 MPa、第二段20 MPa;灭菌条件为135℃,2 s。采用多种稳定剂研究荷叶茶饮料稳定性,确定稳定剂为0.15%羧甲基纤维素钠。 The total flavonoids from lotus leaf were extracted and added into lotus leaf tea beverage. The processing technology of the lotus leaf tea beverage was evolved by single-factor experiment, response surface analysis and correction. The optimized results were as follows: grinding mesh 60, extraction time 10 min, extraction temperature 75 ℃, tilter mesh 300, phase Ⅰ15 MPa, phase Ⅱ 20 MPa. The sterilization conditions were 135 ℃ and 2 s. Variety of stabilizers were tried on stability lotus leaf tea beverage, The final result was 0.15% CMC-Na.
出处 《粮食与油脂》 北大核心 2018年第1期92-95,共4页 Cereals & Oils
基金 湖北省教育厅科学技术研究计划指导性项目(B2015266)
关键词 荷叶茶 饮料 工艺 稳定性 lotus leaf tea beverage stability
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