榴芽茶饮料的工艺研究  

Study on technology of a pomegranate bud drink

作　　者：王超萍[1] 潘爱珍[2] 司振军[1] 曾清平[1] 

机构地区：[1]山东轻工业学院食品与生物工程学院,山东济南250353 [2]山东协和职业技术学院,山东济南250000

出　　处：《饮料工业》2010年第2期12-14,共3页Beverage Industry

摘　　要：采用低温变相负压浸提技术,提取榴芽叶中滋味鲜爽、浓郁醇和的香气物质,达到榴芽叶中易挥发物质(香气物质)与非挥发物质分离的目的,解决了传统工艺中香气物质在高温中易挥发的难题。研制的榴芽茶饮料香味独特,是一种天然、清凉、解渴的绿色饮品。The technology of low-temperature negative-pressure extraction with phase changing was used to extract strongly fragrant and refreshing aromatic substances from pomegranate bud leaf. Volatile （aromatic） substances were separated from non-volatile ones to solve the problem of volatile substances volatizing easily in heat in traditional technologies. Featured by the unique flavor of pomegranate bud leaf, the drink was natural, refreshing and thirst-quenching.

关 键 词：低温变相负压浸提 榴芽茶饮料 提取 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程]