微波辅助菊花茶饮料的研制  

Research on the Preparation of Chrysanthemum Tea Beverage by Microwave

作　　者：张志伟[1] 张双灵[1] 高振红[2] 白宗阳[1] 

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109 [2]青岛农业大学海都学院,山东青岛266109

出　　处：《农产品加工（下）》2007年第11期56-58,共3页Farm Products Processing

摘　　要：以绿茶、菊花为主要原料,研究了菊花茶饮料加工工艺中的最佳浸提方法和条件,确定了饮料的最佳调配比例。结果表明,采用微波辅助水浴法浸提得到的浸提液品质较常规水浴法的好。微波辅助水浴法浸提绿茶的最佳工艺条件为:茶、水质量比为1∶100,pH值为5,微波功率为400W条件下处理4min,在温度90℃的水浴锅中浸提5min;菊花汁最佳工艺条件为:菊花、水质量比为1∶180,微波功率为175W的条件下处理10min,在温度80℃的水浴锅中浸提15min。饮料最佳调配比例为:绿茶汁30%,菊花汁50%,白砂糖2%,柠檬酸0.02%。The optimum extraction methods and conditions of the chrysanthemum tea drink were introduced in this paper, and the best mixture proportion of the beverage was determined. The results showed that the method of microwave extraction was better compared with the general extraction method. The optimal conditions of green tea extraction by microwave were as follows： the ratio of material to liquid was 1 ： 100, the pH value 5, microwave power 400 W, and the time of extraction 4 rain, extracted 10 rain in the warm water at 90℃ ; the optimum craft conditions of extracting chrysanthemum were as follows： the ratio of material to liquid was 1 ： 100, microwave power 175 W, and the time of extraction 10 min, extracted 15 min in the warm water at 80℃ ; the best mixture of the drink： the proportion for the green tea juice was 30%, chrysanthemum juice 50%, white granulated sugar 2%, and citric acid 0.02%.

关 键 词：菊花 绿茶 茶饮料 微波浸提 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程]