| 澄清型金桑菊凉茶饮料工艺研究 |
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| 引用本文： | 邹宇晓,廖森泰,刘学铭,肖更生,吴娱明,徐玉娟.澄清型金桑菊凉茶饮料工艺研究[J].食品研究与开发,2010,31(1). |
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| 作者姓名： | 邹宇晓 廖森泰 刘学铭 肖更生 吴娱明 徐玉娟 |
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| 作者单位： | 广东省农业科学院蚕业与农产品加工研究所,广东省农产品加工公共实验室,广东,广州,510610 |
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| 基金项目： | 广州市科技攻关项目，现代农业产业技术体系建设专项资金资助，省社发攻关 |
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| 摘 要： | 以桑叶、菊花、金银花和甘草等药食兼用的功效植物为主要原料,通过对酶解、冷冻等工艺条件的优化,确定最佳工艺为果胶酶(0.1 g/kg)和木瓜蛋白酶(0.1 g/kg)水解,按柠檬酸0.06%,白砂糖3.00%,安赛蜜0.012%的添加比例进行辅料添加,可获得风味口感协调,组织形态澄清、质量稳定的金桑菊凉茶饮料.
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| 关 键 词： | 金桑萄 凉茶 澄清 工艺 |
Study on the Technique of Clarification Herbal Tea of JINSANGJU |
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| ZOU Yu-xiao,LIAO Sen-tai,LIU Xue-ming,XIAO Geng-sheng,WU Yu-ming,XU Yu-juan.Study on the Technique of Clarification Herbal Tea of JINSANGJU[J].Food Research and Developent,2010,31(1). |
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| Authors: | ZOU Yu-xiao LIAO Sen-tai LIU Xue-ming XIAO Geng-sheng WU Yu-ming XU Yu-juan |
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| Affiliation: | ZOU Yu-xiao,LIAO Sen-tai,LIU Xue-ming,XIAO Geng-sheng,WU Yu-ming,XU Yu-juan (Sericulture , Farm Produce Processing Research Institute,Guangdong Academy of Agricultural Science,Guangdong Open Access Laboratory of Agricultural Product Processing,Guangzhou 510610,Guangdong,China) |
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| Abstract: | A kind of herbal tea named JINSANGJU was prepared by using edible traditional Chinese functional plants such as Folium mori,Flos Chrysanthemi,Flos Lonicerae Japonicae and Radix Rhizoma Glycyrrhizae.The total technique was decided by enzymatic hydrolysis,freezing and sugar acid ratio test.The opimum addition of every material is as follows:pectinase 0.1 g/kg,papain 0.1 g/kg,citric acid 0.06 %,sugar 3.00 % and acesulfame potassium 0.012 %.The JINSANGJU products were clarified herbal tea,which tasted a little ... |
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| Keywords: | JINSANGJU cool drink clarification technique |
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