豆腐柴叶凉茶的研制

Preparation of Premna microphylla Turcz.Herbal Tea

以豆腐柴叶、低咖啡因红茶和黄山贡菊等为主要原料,通过单因素结合正交试验研究豆腐柴叶凉茶的制作工艺。结果表明,豆腐柴叶凉茶的最佳配方为:32 mL豆腐柴叶茶汤(浸提时间50 min,温度80℃,料液比1:50);28 mL低咖啡因红茶茶汤(浸提时间30 min,温度80℃,料液比1:20);32 mL黄山贡菊茶汤(浸提时间50 min,温度70℃,料液比1:30);3 mL甜叶菊汁(浸提时间30 min,温度95℃,料液比1:10);3 mL五味子汁(浸提时间120 min,温度75℃,料液比1:30);6 g赤藓糖醇;去离子水228 mL。经此制得的凉茶呈黄褐色,澄清明亮有光泽,酸甜适口,香气宜人。

Using Premna microphylla Turcz.,low caffeine black tea and Huangshan tribute chrysanthemum as the main materials,the production technology of Premna microphylla Turcz.herbal tea was studied by single factor and orthogonal experiment.The results showed that the optimum formula of Premna microphylla Turcz.herbal tea was:32 mL Premna microphylla Turcz.tea soup(extraction time:50 min,temperature:80°C,solid-liquid ratio:1:50);28 mL low caffeine black tea soup(extraction time:30 min,temperature:80°C,solid-liquid ratio:1:20);32 mL Huangshan Gongju tea soup(extraction time:50 min,temperature:70°C,solid-liquid ratio:1:30);3 mL Stevia rebaudiana Hemsl.juice(extraction time:30min,temperature:95°C,solid-liquid ratio:1:10);3 mL Schisandra chinensis Baill.juice(extraction time:120min,temperature:75°C,solid-liquid ratio:1:30);6 g erythritol;228 mL deionized water.The herbal tea produced by this method is yellowish brown,clear,bright and glossy,sweet and sour,and has a pleasant aroma.