桑叶绿茶复合饮料的研制  

Mulberry Leaf Green Tea Compound Beverage

作　　者：张颖[1] 

机构地区：[1]贵阳学院,贵阳550005

出　　处：《食品工业》2013年第1期43-45,共3页The Food Industry

摘　　要：研究桑叶绿茶复合饮料的工艺,并探讨了桑叶总黄酮类化合物的最佳提取工艺和桑叶绿茶复合饮料的最佳配方,研究结果表明:粒度为80目时,在70%的乙醇在70℃水浴中进行提取,料液比以1︰60的条件下最好。桑叶绿茶复合饮料的最佳配方:每100 mL中,茶汁20 mL,黄酮提取液20 mL,蔗糖10 g,柠檬酸0.06 g,调制成浅黄透明、澄清、具有桑叶和绿茶特有的香气的桑叶绿茶复合饮料。The mulberry leaf green tea compound beverage was studied. The optimum extracting conditions flavonids in mulberry leaf and the best dispensing of the mulberry leaf green tea beverage were investigated by orthogonal design. The result showed the best conditions were 70 ℃, 60 ： 1 of 70% ethanol to mulberry leaf weight ratio, extracted 2.0 h. The optimum of green tea beverage with mulberry leaf was： 20 mL mulberry leafflavones, 10 g sucrose and 0.06 g citric acis per 100 mL green tea beverage. The beverages, light yellow, mulberry leaf and green tea with unique flavor were modulated.

关 键 词：桑叶 黄酮类化合物 提取 饮料 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]