岭南特色陈皮饮料的关键技术  

Researches on Key Technology for a Beverage of Pericarpium Citri Reticulatae with Lingnan Tropical Flavor

作　　者：张金桃 叶琼娟[2] 杜冰[2] 

机构地区：[1]广州市东鹏食品饮料有限公司,广东广州511325 [2]华南农业大学食品学院,广东广州510642

出　　处：《饮料工业》2013年第12期16-18,共3页Beverage Industry

基　　金：2013年度广东省产学研合作专项资金项目20130902

摘　　要：以陈皮为原料制备岭南特色陈皮饮料,研究料液比、提取温度、提取时间、滤芯材料对陈皮饮料的风味及澄清度的影响。在单因素实验基础上,采用三因素三水平L9(33)正交试验优化工艺条件。结果表明,最佳工艺参数为:料液比1∶20g/mL,提取温度90℃,提取时间20min,200目棉芯粗滤加300目棉芯精滤。所制得的陈皮饮料口感宜人,澄清度好。Pericarpium Citri Reticulatae was used as the major material to make a beverage with Lingnan tropical flavor. Based on single-factor experiments, an orthogonal design was applied to study the effects of solid-liquid ratio, extraction temperature, extraction time and filter material on the flavor and clarity of the beverage. The results showed the optimum technological conditions as follows： solid-liquid ratio 1：20 （g/mL）, extraction temperature 90~C, extraction time 20rain, and the filter material of 200-mesh coarse cotton ＋ 300-mesh fine cotton. The beverage obtained was featured by a pleasant flavor and good clarity.

关 键 词：陈皮饮料 风味 澄清度 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]