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雪茶饮料的研制[J]. 食品工业科技, 2013, (16): 291-294. DOI: 10.13386/j.issn1002-0306.2013.16.049
引用本文: 雪茶饮料的研制[J]. 食品工业科技, 2013, (16): 291-294. DOI: 10.13386/j.issn1002-0306.2013.16.049
Preparation of Thamnolia vermicularis beverage[J]. Science and Technology of Food Industry, 2013, (16): 291-294. DOI: 10.13386/j.issn1002-0306.2013.16.049
Citation: Preparation of Thamnolia vermicularis beverage[J]. Science and Technology of Food Industry, 2013, (16): 291-294. DOI: 10.13386/j.issn1002-0306.2013.16.049

雪茶饮料的研制

Preparation of Thamnolia vermicularis beverage

  • 摘要: 以雪茶为主料,金银花、菊花、甘草为辅料,研制具清热解毒功能的雪茶饮料。响应面优化确定雪茶最佳浸提条件:料液比1∶100、温度55.4℃、时间71.9min,2次浸提,纤维素酶1.1g/L。无糖型雪茶饮料的配方为:雪茶浸提液添加量10%,金银花浸提液添加量20%,菊花浸提液添加量20%,甘草浸提液添加量20%,在此基础上添加糖80g/L,酸0.8g/L制成糖酸型雪茶饮料。0.3g/L抗坏血酸和0.3g/L的β-环糊精能有效抑制饮料的褐变及沉淀。 

     

    Abstract: Thamnolia vermicularis beverage was prepared with Thamnolia vermicularis as the main raw material and honeysuckle, chrysanthemum, liquorice as the adjuvant. The determined optimum extraction condition was as follows:the ratio of material to solvent 1∶100, twice extraction, enzyme dosage 1.1g/L at 55.4℃ for 71.9min. The optimum blending parameters of two styles of beverage were determined. Non -sugar -acid was composed of Thamnolia vermicularis extract 20% , honeysuckle extract 20% , chrysanthemum extract 20% and licorice extract 20% . Sugar -acid style was composed of sugar 80g/L and acid 0.8g/L on the basis of the mentioned above. Furthermore, the beverage stability might be improved by addition of ascorbic acid (0.3g/L) and β-cyclodextrin (0.3g/L) .

     

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