| 鱼腥草金银花凉茶饮料的研制 |
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| 引用本文： | 李宗磊,;赵琪,;王明力.鱼腥草金银花凉茶饮料的研制[J].中国酿造,2014(7):148-152. |
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| 作者姓名： | 李宗磊 ;赵琪 ;王明力 |
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| 作者单位： | [1]徐州工业职业技术学院化学工程技术学院,江苏徐州221140; [2]贵州省发酵工程与生物制药重点实验室,贵州贵阳550003 |
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| 基金项目： | 国家自然科学基金项目（31060229）;徐州工业职业技术学院院级课题项目（XGY201107） |
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| 摘 要： | 探讨制作鱼腥草、金银花复合保健凉茶饮料的最佳工艺条件。以鱼腥草汁和金银花汁配比、白砂糖添加量、柠檬酸添加量、β-环状糊精添加量为试验因素,以产品的色泽、风味、组织形态等感官评分为指标,通过正交试验,得出该复合凉茶饮料的最佳配方,即鱼腥草汁/金银花汁为1∶1,白砂糖的添加量为8.0 g/100 mL,柠檬酸的添加量为36 mg/100 mL,β-环状糊精的添加量为0.15%时,该鱼腥草金银花凉茶饮料呈棕黄色,澄清无沉淀,均匀一致,酸甜适中,清爽可口,具有鱼腥草和金银花的天然风味。
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| 关 键 词： | 鱼腥草 金银花 复合 凉茶 |
Development of Houttuynia cordata and Lonicera japonica beverage |
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| Affiliation: | LI Zonglei,ZHAO Qi,WANG Mingli(School of Engineering and Technology, Xuzhou College of Industrial Technology, Xuzhou 221140, China;Guizhou Key Laboratory of Fermentation Engineering and Biological Pharmacy, Guiyang 550003, China) |
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| Abstract: | The optimum processing condition for Houttuynia cordata and Lonicera japonica compound healthy herbal tea preparation was discussed.Using H.cordata and L.japonica juice ratio,citric acid,white granulated sugar and β-cyclodextrin as experimental factors,the sensory value such as appearance,color,smell and taste as indexes,the optimum formula of this compound beverage was obtained through orthogonal experiment.The optimum formula was the H.cordata and L.japonica ratio 1：1,white granulated sugar 8.0 g/100 ml,citric acid 36 mg/100 ml and β-cyclodextrin 0.15％.The product was gold-yellow color with equal uniformity and refreshing taste and no sediment,which had the natural flavor of H.cordata and L.japonica. |
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| Keywords: | Houttuynia cordata Lonicera japonica compound herbal tea |
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