花草美容茶饮料生产工艺研究  

Study on the production technique of cosmetic herb tea

作　　者：蔡霄英[1] 黄晓莹[1] 

机构地区：[1]长沙理工大学化学与生物工程学院,湖南长沙410004

出　　处：《食品与机械》2010年第2期148-150,共3页Food and Machinery

基　　金：湖南省教育厅课题(编号:07C070)

摘　　要：以5味中草药为原料,对花草美容茶饮料生产工艺进行研究。结果表明,花草茶的最佳原辅料配比为玫瑰花3%,桃花2%,茉莉3%,薄荷叶1%,甘草1%,蜂蜜6%,稳定剂(黄原胶∶CMC=1∶1)0.1%;该配方在100℃浸提30min所得的产品黄酮含量较高。Taking five types of herbs as taw materials, the production technique of the cosmetic herb tea was studied. The results show that the best raw material configuration is： rose 3%,peach blossom 2%,jasmine 3%,mint leaves 1%,licorice1%,honey 6%, stabilizers（xanthan gum/CMC=1∶1）0.1%. According to the formula,the content of the production brass which is obtained by extracting the raw material 30 minutes at 100 ℃ is the highest.

关 键 词：花草茶 美容功效 生产工艺 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程]