绞股蓝茶浸提工艺优化及茶饮料的研制  

The Optimum Extraction Technology and Preparation of Tea Drink of Gynostemma pentaphyllum(Thunb.)Makino

作　　者：李兴武 章黎黎 LI Xing-wu, ZHANG Li-li(Chongqing Vocational Institute of Tourism, Chongqing 409000, Chin)

机构地区：[1]重庆旅游职业学院,重庆409000

出　　处：《饮料工业》2018年第1期37-42,共6页Beverage Industry

基　　金：重庆市教委科学技术研究项目(No.KJ1604402);重庆市教委科学技术研究项目(No.KJ1743477)

摘　　要：以七叶绞股蓝(Gynostemma pentaphyllum(Thunb.)Makino)为原料,研究绞股蓝茶饮料加工过程中的浸提工艺和茶饮料调配工艺。根据单因素实验结果,利用中心组合实验设计以茶水比、浸提温度、浸提时间为影响因子,绞股蓝茶中的总黄酮含量为响应值,确定绞股蓝茶最佳浸提工艺条件为茶水比1∶63(g/m L)、浸提温度69℃、浸提时间20min。并以正交分析法优化了绞股蓝茶饮料调配工艺,起到绞股蓝茶饮料最佳调配组合为1000m L饮料浸提液的加入量为400m L,蔗糖添加量5%,柠檬酸添加量0.02%,所得产品为风味独特、营养保健型饮料。Gynostemma pentaphyUum （Thunb.） Makino was used as the main raw material to produce a tea drink by leaching with water and flavor blending. Based on single factor experiment results. The Central Composite Design was used to analyze the factors, and different tea to water ratios,leaching temperature, leaching time were chosen as influencing factors and the total flavonoids was selected as the response. Response surface methodology was used to optimize Gynostemma pentaphyllum leaching with water. An orthogonal array design was applied to establish the optimum conditions of flavor blending. The results indicated that optimal technical conditions were： different tea to water ratios 1 ： 63 （g/mL）, leaching temperature 69℃,leaching time 20rain.The optimal tea drink （1000mL） consisted of extraction liquid 400mL, sucrose 5%, and citric acid 0.02%.The product is nutritional health care drink and the flavor is special.

关 键 词：绞股蓝茶 浸提 茶饮料 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程]