苗族特色凉茶饮料的开发  

Development of the Herbal Tea Beverage with the Characteristics of Miao Minority

作　　者：方舒婷 曾荣[1] 李海贤[1] 李韵仪 龙立卓 FANG Shuting;ZENG Rung;LI Haixian;LI Yunyi;LONG Lizhuo(College of Food Science and Engineering, Foshan University, Foshan, Guangdong 528200, Chin)

机构地区：[1]佛山科学技术学院食品科学与工程学院,广东佛山528200

出　　处：《农产品加工（下）》2018年第5期1-5,10,共6页Farm Products Processing

基　　金：基于细胞膜损伤和DNA结合研究丁香酚对食品源金黄色葡萄球菌的抑制机理(2015A030310301);佛山市植物功能性食品研究科技创新平台项目(201606)

摘　　要：以草珊瑚、箭杆风、金银花、仙草、甘草5种中药材为原料,采用单因素试验和正交试验的方法开发一种具有苗族特色的凉茶饮料。结果表明,苗族特色凉茶饮料的最佳配方为草珊瑚用量5 g,金银花用量5 g,箭杆风用量4 g,甘草用量5 g,仙草用量4 g,黄原胶用量0.15 g,白砂糖用量6 g,料液比1∶100(g∶m L),CMC-Na添加量0.15%时,凉茶饮料的稳定性最好,呈橙黄色,色泽明亮、均匀一致,具有金银花的清香,口感滋润。Five Chinese herbal medicines, which included the herbaceous coral, arrow stem wind, mesona, honeysuckle,and licorice,were considered as raw material to develop a herbal beverage with Miao characteristics based on the single factor test and orthogonal experiment. The results showed that the best recipe of the herbal tea beverage with the characteristics of Miao minority contains：the herbaceous coral 5 g,honeysuckle 5 g,arrowhead wind 4 g,licorice 5 g,mesona 4 g,xanthan gum 0.15 g and sugar 6 g,the ratio of material to liquid 1∶100（g∶m L）. When 0.15% CMC-Na was added,the herbal tea beverage had the best stability. The herbal tea beverage with Miao characteristics was orange-yellow,bright,uniform and palatable with the fragrance of honeysuckle.

关 键 词：苗族凉茶 草珊瑚 箭杆风 仙草 最佳配方 

分 类 号：TS272[农业科学—茶叶生产加工]