紫背天葵茶饮料的研制

本研究以紫背天葵和绿茶为主要复合原料,开发新型复合果蔬茶饮料,旨在为紫背天葵深加工提供新思路。在单因素实验的基础之上,通过正交试验优化了紫背天葵茶饮料的调配配方,并对均质条件进行了研究。实验结果表明,紫背天葵茶饮料的最佳配方为紫背天葵汁和茶水的比例1:1(体积比)、白砂糖5%、柠檬酸0.05%;稳定剂最佳组合为黄原胶0.2%、海藻酸钠0.07%、羧甲基纤维素0.08%;最佳的均质条件为均质压力30 MPa均质2次。在此工艺下,得到的紫背天葵茶饮料可溶性固形物为5.2%(以白砂糖计),总酚为12.64 mg/mL,总黄酮为0.47 μg/mL,V_C为210.16 μg/mL。

Development of Gynura bicolor Tea Beverage

In this paper,the new composite tea beverage was developed with Gynura Bicolor and green tea as the main composite materials,aiming to provide a new development direction for the deep processing of Gynura Bicolor. The optimization formula of the new compound beverage were studied by single-factor and orthogonal experimental test and the homogenization conditions of the Gynura bicolor tea beverage was studied. The results indicated that the best formulation for the Gynura bicolor and tea beverage was as follows:Gynura bicolor juice and tea water in a proportion of 1:1(volume ratio),sugar 5.0%,citric acid 0.05%,xanthan gum as the stabilizer 0.2%,sodium alginate 0.07%,and carboxymethyl cellulose 0.08%. The best homogenization condition for Gynura bicolor tea beverage was twice treatment under homogenization pressure of 30 MPa. With this process,the compound beverage had stable quality and good taste. The soluble solid content of compound beverage was 5.2%(calculated as white sugar),the total phenol was 12.64 mg/mL,the total flavonoid was 0.47 μg/mL,the V_C was 210.16 μg/mL.