粉葛榕树须凉茶的研制

Development of A Herbal Tea MadeWith Pueraria thomsonii and Ficus microcarpa Aerial Roots

以粉葛、榕树须、绿茶为主要原料制成粉葛榕树须凉茶,以总黄酮含量为评价指标,考察浸提时间、浸提温度、料液比对粉葛浸提液制备效果的影响,采用正交试验优化粉葛浸提液的制备工艺。以感官评分、可溶性固形物含量为评价指标,采用正交试验优化粉葛榕树须凉茶配方。结果表明,粉葛浸提液制备最佳工艺条件为浸提时间120 min,浸提温度90℃,料液比1∶10(g/mL)。粉葛榕树须凉茶最优配方为榕树须浸提液添加量30%,粉葛浸提液添加量35%,绿茶浸提液添加量10%,白砂糖添加量1%。最优配方下所得凉茶茶多酚含量为209.14 mg/kg,可溶性固形物含量为8%,咖啡因含量为40 mg/kg,浊度为63.4 NTU。所得粉葛榕树须凉茶澄清透明、色泽稳定、香气自然而浓郁,口感柔和。货架期口感品评和稳定性观察结果表明,产品可以满足6个月保质期。

This study aims to develop an herbal tea with the aerial roots of Ficus microcarpa(FMAR),dried roots of Pueraria thomsonii(PTDR),and green tea.With the content of total flavonoids as indexes,the effect of time,temperature,and material-to-liquid ratio on PTDR extraction was investigated,and the preparation process of PTDR extract was optimized by orthogonal test.With the sensory score and the content of soluble solids as assessment indexes,the formulation of the herbal tea was optimized by the orthogonal test.The result showed that the optimal extraction process for PTDR was as follows:90℃,material-to-liquid ratio of 1∶10(g/mL),extraction for 120 min.The optimal formulation of herbal tea was as below:FMAR extract at 30%,PTDR extract at 35%,green tea extract at 10%,and white granulated sugar at 1%.The yielded herbal tea had the polyphenol content of 209.14 mg/kg,soluble solid content of 8%,caffeine content of 40 mg/kg,and turbidity of 63.4 NTU.The tea was clear and transparent,with stable color,natural and strong aroma,soft taste,and shelf life of 6 months.