| 苦丁-荔枝复合饮料的研制 |
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| 引用本文： | 吕侠影, 姜绍通, 余振宇, 吴超平. 苦丁-荔枝复合饮料的研制[J]. 食品工业科技, 2015, (13): 225-228. DOI: 10.13386/j.issn1002-0306.2015.13.039 |
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| 作者姓名： | 吕侠影 姜绍通 余振宇 吴超平 |
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| 作者单位： | 1.合肥工业大学农产品加工研究院,合肥工业大学生物与食品工程学院,安徽省农产品精深加工重点实验室 |
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| 摘 要： | 本研究选用苦丁茶、荔枝为原料,以苦丁总黄酮得率为指标,在单因素实验基础上,采用响应面分析法确定苦丁茶最优浸提条件为料液比1∶33（w/v）,浸提温度62℃,浸提时间129min,在此条件下苦丁总黄酮平均得率为34.656mg/g。最后采用正交实验确定苦丁-荔枝复合饮料的最佳配方为:茶汤1.0%、荔枝汁15%、白砂糖7%、柠檬酸0.15%,感官评分为95。
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| 关 键 词： | 苦丁茶 荔枝汁 浸提 饮料 |
| 收稿时间： | 2014-09-16 |
Preparation of beverage from Ilex and Litchi |
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| LV Xia-ying, JIANG Shao-tong, YU Zhen-yu, WU Chao-ping. Preparation of beverage from Ilex and Litchi[J]. Science and Technology of Food Industry, 2015, (13): 225-228. DOI: 10.13386/j.issn1002-0306.2015.13.039 |
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| Authors: | LV Xia-ying JIANG Shao-tong YU Zhen-yu WU Chao-ping |
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| Affiliation: | 1.Institute of Food Science and Engineering, Key Laboratory for Agriculture Processing Product of Anhui Province, School of Biotechnology and Food Engineering, Hefei University of Technology |
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| Abstract: | Ilex and Litchi as two raw materials, with the total flavonoids extraction rate from Ilex as an indicator, using Box- Behnken response surface methodology based on single factor investigations, and the optimum conditions were defined as follows: the ratio of solid to liquid ( w / v) 1∶33, extracting temperature 62℃, extracting time 129 min.Under this condition, the total flavonoids extraction rate was 34.656 mg / g.Finally, the optimum production conditions was obtained by the orthogonal experiment, and the results showed that: tea liquor 1.0%, litchi juice 15%, sugar7%, citric acid 0.15%, and the score was 95. |
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| Keywords: | Ilex litchi juice extraction drinks |
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