冬凌草、菊花复合茶的加工工艺

Technology of Composite Tea of Rabdosia Rubessens and Mum

以冬凌草为主料 ,菊花为辅料采用对比分析、正交试验和数理统计等方法 ,对配比、浸提温度、酶法澄清和调配等工艺进行了研究。结果表明 ,冬凌草、菊花两粉末按质量比 1 0∶1加入75℃的水中 ,所得复合茶原汁以pH值 4 5、时间 5h、温度 75℃酶法处理效果最佳 ;用复合茶原汁1 5 0mL/L、蔗糖 1 0 0g/L、柠檬酸 1 g/L、蜂蜜 4g/L、β环状糊精 0 8g/L调配茶 ,制得营养丰富、清凉爽口、风味独特的复合茶保健饮料。

In order to exploit medical value of this plant, experiments were conducted by using Rabdosia rubessens as the main material and mum as the complete material for studying the technology for producing composite tea. The studied factors include material ratio, enzyme clarification, extracting and temperature by employing comparison analysis, orthogonal design and statistical analysis. The optimal results were obtained under following parameters: ratio of grinded Rabdosia rubessens and mum being 10∶1, water temperature of 75℃, enzyme treatment for 5 hours at pH 4.5 and 85℃. The extracted broth in final tea was controlled at 150ml/L, sugar at 100g/L, citric acid at 1g/L, honey at 4g/L and cyclodextrin at 0.8g/L. The final composite tea exhibited good quality while preserving its characteristics in its nourishment, cool taste and unique flavour.