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