| 玫瑰花最佳浸提工艺优化及其茶饮料的研制 |
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| 引用本文： | 孟岳成,石双妮,陈杰.玫瑰花最佳浸提工艺优化及其茶饮料的研制[J].食品科技,2012(8):92-96. |
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| 作者姓名： | 孟岳成 石双妮 陈杰 |
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| 作者单位： | 浙江工商大学食品与生物工程学院 |
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| 基金项目： | 浙江工商大学研究生科研创新基金项目(1110XG1511097) |
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| 摘 要： | 为充分提取玫瑰花的营养成分,对其浸提工艺进行研究。根据Box-Benhnken中心组合试验设计原理,对料液比、提取温度和提取时间3因素优化组合,确定玫瑰花最佳浸提工艺参数:料液比1:61、提取温度89℃、提取时间62min,在此工艺条件下浸出量379.49mg/g。40%浸提液,添加5.5%白砂糖、0.01%柠檬酸,可制得有玫瑰花风味、营养丰富的茶饮料。
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| 关 键 词： | 玫瑰花 浸提工艺 响应面分析 茶饮料 |
The optimum extraction technology of rosa rugosa and preparation of tea drink |
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| MENG Yue-cheng, SHI Shuang-ni, CHEN Jie.The optimum extraction technology of rosa rugosa and preparation of tea drink[J].Food Science and Technology,2012(8):92-96. |
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| Authors: | MENG Yue-cheng SHI Shuang-ni CHEN Jie |
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| Affiliation: | (College of Food Science & Biotechnology, Zhejiang Gongshang University, Hangzhou 310035) |
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| Abstract: | The extraction technology was researched to extract the nutrient component of rosa rugosa. The ratio of water to material, the extraction temperature and the extraction time were optimized based on the principle of Box-Behnken design. The optimal parameters for extracting rosa rugosa was conformed as follow: the ratio of water to material is 1:61, the extraction temperature is 89 ℃, and the extraction time is 62 min. Under the above conditions, the extraction ratio is 379.49 mg/g. 40% extraction liquid, 5.5% sugar and 0.01% citric acid were used to process the tea drink which was full of rosa rugosa flavour and nutrition. |
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| Keywords: | rosa rugosa extraction technology response surface analysis tea drinks |
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