湖北海棠叶茶饮料及其稳定性研究  

Study on Hubei Wingnut (Malus hepehensis) Leaf Drink and It's Stability

作　　者：刘良忠[1] 丁士勇[2] 汤丽娜 

机构地区：[1]长江大学生命科学学院,湖北荆州434025 [2]华中农业大学食品学院,湖北武汉430070 [3]统一(昆山 )饮料公司

出　　处：《湖北农学院学报》2004年第4期326-327,共2页Journal of Hubei Agricultural College

摘　　要：探讨了湖北海棠(Malushupehensis)叶茶饮料的生产工艺及β-环状糊精和精制木瓜蛋白酶对产品稳定性的影响。结果表明:湖北海棠叶茶饮料的最适萃取条件是:80℃15min,叶水质量比1∶100;β-环状糊精最适添加量为1g/L;采用5.0mg/L的精制木瓜蛋白酶,在60～70℃,pH5～6的条件下处理30min,可以显著提高产品的稳定性。The production technology of Hubei Wingnut (Malus hepehensis) leaf drink and the effect on the stability of drink by β-CD and papain were probed into. The results showed that the suitable condition of extraction was 80 ℃,15 min, mass ratio of leaf to water was 1∶100;the suitable added dose of β-CD was 1g/L;the suitable handling condition of papain was 5.0 mg/L, 60～70℃,pH 5～6, 30min.

关 键 词：湖北海棠 茶饮料 稳定性 生产工艺 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程]