云南凤尾茶复合保健凉茶的研制  

STUDIES ON COMPOUND HEALTH BEVERAGE INCLUDING ELSHOLTZIA BODINIERI VAN.

作　　者：王琦[1] 殷建忠[1] 周建于[1] 吴少雄[1] 

机构地区：[1]昆明医学院公共卫生学院营养与食品研究所,云南昆明650031

出　　处：《食品研究与开发》2009年第9期90-92,共3页Food Research and Development

摘　　要：研究以云南凤尾茶、罗汉果、仙草、菊花为主要原料的新型饮料的工艺条件。探讨并确定原料液的最佳配比为凤尾茶汁37.5%,罗汉果汁25%,仙草汁25%,菊花汁12.5%;脱异味物质β-环糊精的添加量和处理条件为加入0.4%并煮沸1min。The technological process of a new type of health drink by using E. bodinieri, Grosvenor Momordica, Immortal grass and Chrysanthemum is studied. The results include： the proper ratio of 4 extraction is E. bodinieri 37.5 %, Grosvenor Momordica 25 %, Immortal grass 25 %, Chrysanthemum 12.5 %. The best way to remove the bitter taste is adding β-CD 0.4 % and boiling 1 min. Adding 0.04 % ehitosan can clarify the drinking more effective than pectin and gelatin.

关 键 词：凤尾茶 罗汉果 仙草 菊花 保健凉茶 

分 类 号：TS272.4[农业科学—茶叶生产加工]