澄清型金桑菊凉茶饮料工艺研究  

Study on the Technique of Clarification Herbal Tea of JINSANGJU

作　　者：邹宇晓[1] 廖森泰[1] 刘学铭[1] 肖更生[1] 吴娱明[1] 徐玉娟[1] 

机构地区：[1]广东省农业科学院蚕业与农产品加工研究所,广东省农产品加工公共实验室,广东广州510610

出　　处：《食品研究与开发》2010年第1期78-80,共3页Food Research and Development

基　　金：广州市科技攻关项目(2007Z2-E0031);现代农业产业技术体系建设专项资金资助(财教[2008]370号);省社发攻关(2008A030101001)联合资助

摘　　要：以桑叶、菊花、金银花和甘草等药食兼用的功效植物为主要原料,通过对酶解、冷冻等工艺条件的优化,确定最佳工艺为果胶酶(0.1g/kg)和木瓜蛋白酶(0.1g/kg)水解,按柠檬酸0.06%,白砂糖3.00%,安赛蜜0.012%的添加比例进行辅料添加,可获得风味口感协调,组织形态澄清、质量稳定的金桑菊凉茶饮料。A kind of herbal tea named ＂JINSANGJU＂ was prepared by using edible traditional Chinese functional plants such as Folium mori, Flos Chrysanthemi, Flos Lonicerae Japonicae and Radix Rhizoma Glycyrrhizae. The total technique was decided by enzymatic hydrolysis, freezing and sugar acid ratio test. The opimum addition of every material is as follows： pectinase 0.1 g/kg, papain 0.1 g/kg, citric acid 0.06 %, sugar 3.00 % and acesulfame potassium 0.012 %. The JINSANGJU products were clarified herbal tea, which tasted a little bitter and possessed the flavor of Folium mori and Flos Chrysanthemi.

关 键 词：金桑菊 凉茶 澄清 工艺 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程]