蒲公英绿茶复合饮料的研制  

Development of Dandelion and Green Tea Compound Beverage

作　　者：耿敬章[1] 梁引库[1] 彭浩[1] 

机构地区：[1]陕西理工学院生物科学与工程学院,汉中723001

出　　处：《食品工业》2013年第4期64-66,共3页The Food Industry

基　　金：陕西省科技厅2011年科研项目(2011K16-05-05);陕西省教育厅2012年科学研究项目(12JK0816);陕西理工学院科研项目(SLG0814)

摘　　要：以水为溶剂,从蒲公英中提取绿原酸,以绿原酸的含量为指标,对提取工艺中的料液比、反应温度、反应时间、物料粒度等因素进行考察。研究结果表明,绿原酸最佳提取工艺为:料液比1∶14,物料粒度80目,提取温度90℃,提取时间90 min。以最佳工艺提取的蒲公英汁和绿茶汁为主要原料,添加白砂糖、蜂蜜和柠檬酸,经正交试验确定了复合饮料的最佳配方为:蒲公英萃取汁与绿茶汁的体积比为1∶1,白砂糖添加量为12%,柠檬酸添加量0.2%,蜂蜜添加量0.5%。With water as the solvent, extract chlorogenic acid from dandelion and regarding chlorogenic acid content as the index, then study the solid-liquid ratio, the reaction temperature, the reaction time, the volume of the raw material of the extraction technology. The result showed that the optimal extracting technology of chlorogenic acid was as follows： the solid- liquid ratio 1 ： 14, the volume of the raw material 80, the extraction temperature 90℃, the extraction time 90 min. The best formula which add white sugar, honey and citric acid, with dandelion juice extracting at the optimal extracting technology and green tea juice as the main materials was decided by the orthogonal test： volume of dandelion juice to green tea juice was 1 ： 1, white sugar was 12%, citric acid was 0.2%, and honey was 0.5%.

关 键 词：蒲公英 绿原酸 绿茶 饮料 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]