菊粉低糖凉茶的研制

Development of Low-sugar Inulin Herbal Drink

利用凉粉草、菊花、金银花、淡竹叶、蒲公英、罗汉果等为主要原料,添加了白砂糖、赤藓糖醇、菊粉、甜菊糖苷及其它辅料,研制出了口味独特、质量稳定的复合保健凉茶。与传统凉茶产品相比,该产品强化了益生元,具有低糖低能量的特点,迎合了消费者对天然健康的追求。本文阐述了该凉茶的制备方法,并初步研究了不同杀菌方式对凉茶品质的影响。

This paper introduced the process of prebiotics herbal drink with low-sugar,which used mesona blumes,chrysanthemum,honeysuckle,bamboo leafage,dandelion and monk fruit as the main materials,and sucrose,erythritol,inulin,stevioside and other complements were added.Compared with traditional herbal drink products,this product reinforced prebiotics with low-sugar and low-energy,which meet consumer demand for natural and healthy pursuit.This paper described method for preparing the herbal drink,and also studied the effect of different sterilization methods on the quality of herbal drink.