清凉型板蓝根普洱茶保健饮品的研发  

Development of Refreshing Type Puer Tea Radix Health Drink

作　　者：耿丽晶[1] 周围[1] 徐兴阳[1] 

机构地区：[1]辽宁医学院食品科学与工程学院,锦州121001

出　　处：《食品工业》2014年第1期119-123,共5页The Food Industry

基　　金：辽宁省自然科学基金项目(项目编号:201102137);辽宁省高等学校杰出青年学者成长计划(LJQ2012073);辽宁省"大学生创新创业训练计划"项目(201210160011);辽宁医学院"奥鸿"大学生科技创新课题(2011D03)

摘　　要：以普洱茶为原料,食源性草药板蓝根为辅料,对板蓝根普洱茶的工艺优化进行了研究。通过浸提得到不同的浓缩汁,再根据不同比例调配并进行感官评价得到最佳的板蓝根普洱茶的工艺配方。主要通过提取温度、提取时间、料液比3个因素进行分析,对食源性草药板蓝根进行单因素试验,在提取温度80℃、提取时间10 h、料液比1︰20(g/mL)时,浸提效果最佳。对普洱茶进行L9(34)正交试验,得到浸提普洱茶的最佳条件组合为:提取温度85℃,提取时间20 min,提取液pH 5.0,料液比1︰65(g/mL)。从产品感官质量入手,应用正交试验法进行复合饮料的调配,确定了板蓝根普洱茶的最佳工艺条件:V(普洱茶浓缩汁)︰V(板蓝根浸提液)=5︰1,薄荷5.0 g/L,白砂糖20.0 g/L,柠檬酸0.09 g/L,椴树蜜4.0 g/L进行调配。With the Puer tea as the main raw material, food-bome herbs radix, mint, citric acid, sucrose, honey as the auxiliary material, different concentrated juice was extracted. According to the different proportion of deployment and sensual evaluation, get the best formula of the technical process of puer with radix tea, Three factors including the extraction time, extraction temperature and liquid materials are analyzed. The results of single factor of food-bome herb radix test are as follows： extraction time of 10 h, extraction temperature of 80 ℃, the ratio of liquid to materials 1 ： 20 （g/mL）. Through the L9（34） orthogonal test, the best extrication condition is that extraction time of 20 min, extraction temperature of 85 ℃, extraction pH 5.0, the ratio of liquid to materials 1 ： 65 （g/mL）. From the sensory evaluation of products, using the orthogonal experimental method for the composite drink mixing, determine the best technology condition is that composite tea juice of 5 ： 1, mint 5.0 g/L, citric acid 0.09 g/L, sucrose 20.0 g/L, honey 4.0 g/L.

关 键 词：普洱茶 板蓝根 浸提 提取工艺 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程]