雪茶饮料的研制  

Preparation of Thamnolia vermicularis beverage

作　　者：季卓雅[1] 夏书芹[1] 王一秋[1] 张晓鸣[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品工业科技》2013年第16期291-294,307,共5页Science and Technology of Food Industry

基　　金：十二五国家科技支撑计划(2012BAD33B05);江南大学校级教改重点项目(JGA2011015)

摘　　要：以雪茶为主料,金银花、菊花、甘草为辅料,研制具清热解毒功能的雪茶饮料。响应面优化确定雪茶最佳浸提条件:料液比1∶100、温度55.4℃、时间71.9min,2次浸提,纤维素酶1.1g/L。无糖型雪茶饮料的配方为:雪茶浸提液添加量10%,金银花浸提液添加量20%,菊花浸提液添加量20%,甘草浸提液添加量20%,在此基础上添加糖80g/L,酸0.8g/L制成糖酸型雪茶饮料。0.3g/L抗坏血酸和0.3g/L的β-环糊精能有效抑制饮料的褐变及沉淀。Thamnolia vermicularis beverage was prepared with Thamnolia vermicularis as the main raw material and honeysuckle,chrysanthemum,liquorice as the adjuvant. The determined optimum extraction condition was as follows：the ratio of material to solvent 1∶100,twice extraction,enzyme dosage 1.1g/L at 55.4℃ for 71.9min. The optimum blending parameters of two styles of beverage were determined. Non -sugar -acid was composed of Thamnolia vermicularis extract 20% ,honeysuckle extract 20% ,chrysanthemum extract 20% and licorice extract 20% . Sugar -acid style was composed of sugar 80g/L and acid 0.8g/L on the basis of the mentioned above. Furthermore,the beverage stability might be improved by addition of ascorbic acid （0.3g/L） and β-cyclodextrin（0.3g/L）.

关 键 词：雪茶饮料 浸提 调配 护色 澄清 

分 类 号：TS272.59[农业科学—茶叶生产加工]