正交法金银花菊花植物凉茶饮料工艺优化研究  

Optimization of Honeysuckle Chrysanthemum Herbal Tea

作　　者：李宝玉[1] 

机构地区：[1]广东农工商职业技术学院,广东广州510507

出　　处：《农产品加工》2016年第4期33-36,39,共5页Farm Products Processing

基　　金：高层次人才发展战略项目(RZGCCZ201401)

摘　　要：为了研发一种具有清热解渴、消食健脾的天然植物凉茶饮料,以金银花、菊花等为主要原料,采用正交试验设计,以原料生物活性成分绿原酸、总黄酮为评价指标,优化金银花菊花浸提液的提取工艺;同时以感官评分为评价指标,优化金银花菊花凉茶工艺。结果表明,金银花最佳浸提条件为提取温度75℃,浸提时间30 min,料液比1∶100;菊花最佳浸提条件为浸提时间25 min,浸提温度95℃,料液比1∶120;产品的最佳配方为金银花提取液40.0%,菊花提取液30.0%,白砂糖3.0%,柠檬酸0.015%;杀菌条件为121℃,5 min。To develop a kind with heat thirst,digestion spleen natural plant herbal tea beverage. In this paper,honeysuckle,chrysanthemum as the main raw materials,the use of orthogonal experiment design to raw material biologically active ingredient chlorogenic acid,total flavonoids index optimization honeysuckle,chrysanthemum extraction process,sensory evaluation score of chrysanthemum herbal tea honeysuckle optimization process. The results show that honeysuckle optimum extraction conditions are extraction temperature 75 ℃,extraction time 30 min,solid to liquid ratio of 1∶100;chrysanthemum optimum extraction conditions are：extraction time 25 min,extraction temperature of 95 ℃,solid to liquid ratio of 1∶120;best formula for the product honeysuckle extract 40.0%,chrysanthemum extract 30.0%,sugar 3.0%,citric acid 0.015%. Product sterilization conditions are 121 ℃,5 min.

关 键 词：金银花 菊花 植物凉茶 正交试验 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程]