藜蒿茶加工工艺及黄酮、多糖活性成分变化研究

以藜蒿嫩叶为原料,对藜蒿茶的加工工艺进行研究,根据感官评定结果和测定不同处理条件下藜蒿茶所浸提出的黄酮和多糖含量确定选择适宜的杀青方法、干燥温度、切段长度及冲泡温度。结果表明,藜蒿茶最佳加工工艺是将新鲜的藜蒿采用锅式杀青8 min,在70~90℃条件下烘干,并剪切成1.50 cm长度做茶段。饮用时用较高温度的水冲泡,最好加沸水。

藜蒿绿茶保健饮料生产工艺条件的优化

为提高藜蒿产品的附加值,对藜蒿绿茶复合汁饮料生产工艺条件进行了优化。结果表明,该饮品的最佳工艺为藜蒿汁10mL,绿茶茶汁200mL,白砂糖6g,柠檬酸0.06g。最佳稳定剂CMC-Na添加量为0.03%,在该工艺条件下的产品呈浅黄绿色,具有藜蒿特有的香气,酸甜可口,呈均匀液体状。

Study on Processing Technology of Health Beverage Made from Artemisia Selengensis Turoz and Green Tea

This study took Artemisia selengensis Turoz and green tea as primary materials and sugar, lemon acid potassium as supplementary materials to make compound health beverage.The main influence factors to the quality of the compound beverage were investigated,such as addition amounts ofArtemisia selengensis juice, green tea juice,sugar and lemon acid.By orthogonal test ,the best formula of the compound health beverage is Artemisia selengensis juice 10 ml, green tea juice 200 ml, sugar 6 g and lemon acid 0.06 g. The optimum stabilizer of the beverage is CMC-Na with 0.03% amount.