山苦茶天然饮料工艺  

Study on Processing Technology of Natural Drinks Made from Mallotus Oblongifolius

作　　者：闫佳[1] 李跃萍[1] 闫庆峰[1] 韦祎[1] 

机构地区：[1]海南医学院营养与食品卫生学教研室,571101

出　　处：《食品研究与开发》2012年第4期135-136,201,共3页Food Research and Development

基　　金：海南省自然科学基金(310046)

摘　　要：对山苦茶天然饮料的浸提条件以及口感风味进行调配工艺研究,确定山苦茶饮料的生产工艺。产自海南万宁的山苦茶通过在85℃、15 min的500倍纯净水提取且过滤,正交试验表明将上述山苦茶提取液100 g加入0.2%柠檬酸、3%蔗糖、0.5%蜂蜜得到山苦茶饮料的最佳品质,此饮料酸甜适中,具有山苦茶应有风味及色泽,是营养保健型饮料。Studied the extracted conditions and the prescription of the best taste flavor of Mallotus oblongifolius,and worked out the processing technique of Mallotus oblongifolius tea drinking.The optimum extraction process was done by Mallotus oblongifolius through 85 ℃,15 min,500 times water dissolution,then is filtered.Through the orthogonal experiment,the optimum formulation of the prescription as follows： the best Mallotus oblongifolius extracting liquid100g is joined citric acid 0.2 %,sucrose 3 % and honey 0.5 %.This drink has moderate sweet and sour,has the flavor and color of Mallotus oblongifolius,is nutrition health care beverage.

关 键 词：山苦茶 调配工艺 保健型饮料 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程]