板栗壳斗汁饮料的研制  

Preparation of chestnut spiny involucre beverage.

作　　者：谢治芳[1] 吴雪辉[2] 黄永芳[1] 周薇[2] 

机构地区：[1]华南农业大学经济林研究中心,广东广州510642 [2]华南农业大学食品学院,广东广州510642

出　　处：《食品工业科技》2005年第7期138-139,142,共3页Science and Technology of Food Industry

基　　金：广东省教育厅自然科学基金资助项目(z03007)

摘　　要：以板栗壳斗为主要原料,辅以茶叶、甘草、砂糖等,研制出色、香、味俱佳的壳斗风味饮料,详细探讨了板栗壳斗的浸提工艺条件与技术参数,并通过正交实验确定了壳斗汁的适宜提取工艺、脱涩参数,以及壳斗汁饮料的最佳配方。With chestnut spiny involucre as the main raw material, adding some tea, liquorice, granulated sugar ect, a type of beverage with excellent colour, fragrance and flavor, containing chestnut involucre flavor is developed. The extracting condition and technical parameters of chestnut involucre were discussed in detail. By the orthogonal experiment, the feasible extracting process, the parameters for astringent removal and the optimal formula of the beverage were confirmed.

关 键 词：板栗壳斗 提取 脱涩 饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]