元宝枫叶茶饮料加工工艺研究  

Study on processing technology of an Acer truncatum Bunge tea beverage

作　　者：夏辉[1] 

机构地区：[1]国家粮食储备局西安油脂科学研究设计院,陕西西安710082

出　　处：《饮料工业》2010年第7期14-17,共4页Beverage Industry

摘　　要：对元宝枫叶茶饮料的生产工艺进行了试验研究,结果表明:元宝枫叶汁最佳浸提条件为温度70℃、时间40min、叶水比1:10、ZTC澄清剂用量40g/kg、护色剂VC用量0.5g/kg;饮料最佳配方为元宝枫叶汁稀释l5倍、柠檬酸0.04%、白砂糖4%、蜂蜜0.5%、D-异抗坏血酸钠0.01%;最佳杀菌方法为微波2200MHz、杀菌2min;产品色泽为淡黄色,并制定了元宝枫叶茶饮料的质量指标。Acer truncatum Bunge leaf was used as the material to develop a tea beverage. Experiments were carried out to study its processing technology. The results showed the optimum extraction conditions of Acer truncatum Bunge leaf juice as 70℃, 40 min, leaf ： water = 1：10, ZTC Clarifier 40g/kg and VC 0.5g/kg; the optimal formula of the beverage as 15 times diluted Acer truncatum Bunge leaf juice, citric acid 0.04%, sugar 4%, honey 0.5% and sodium D-isoascorbate 0.01%; and the optimum sterilization as microwave 2200 MHz and 2 rain. The quality indexes were determined for the product, which had a light yellow color.

关 键 词：元宝枫叶 绿原酸 饮料加工工艺 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]