复方海红果固体果茶饮料的制备工艺研究  

Study on the Preparation Technology of Compound Malus Micromalus Makino Solid Fruit Tea Beverage

作　　者：马慧雪 裴妙荣 陈强 张俊英 柳雪姣 李小彦 张丽丽 Ma Huixue;Pei Miaorong;Chen Qiang;Zhang Junying;Liu Xuejiao;Li Xiaoyan;Zhang Lili(Shanxi Zhendong Pharmaceutical Co.,Ltd.,Changzhi 046000,China;Shanxi University of Traditional Chinese Medicine,Laboratory of Modern Chinese Medicine Engineering of Shanxi Province,Jinzhong 030619,China)

机构地区：[1]山西振东制药股份有限公司,山西长治046000 [2]山西中医药大学山西省现代中药工程实验室,山西晋中030619

出　　处：《现代食品》2020年第10期78-80,86,共4页Modern Food

基　　金：2017年度山西省晋药综合开发利用协同创新中心项目——“山西海红果系列健康食品深度开发”(编号:2017-JYXT-20)。

摘　　要：本文以海红果干为主要原料,配伍金银花、淡竹叶、连翘叶开发了一款具有消食降火功效的固体果茶饮料。设计正交实验用直观分析和方差分析对原料提取工艺进行优化,最佳提取工艺:加水量为10倍水,浸提时间为90℃,提取时间为1.5 h。从白砂糖与复方果茶浓缩液质量比、烘干时间和冲调性对产品的成型工艺进行研究。结果表明,白砂糖与复方果茶浓缩液的质量比为100∶10;烘干时间为3~4 h;6 g/100 mL水冲调,复方果茶口味最佳。In this paper,a solid fruit drink with digestive and fire-reducing effects was developed by combining malus micromalus makino,honeysuckle,lophatherum,and forsythia leaves.Orthogonal experiment and variance analysis of SPSS18 were used to optimize the extraction process,the optimum technological parameters were 10 times water,90°C and 1.5 h.The molding technology of the product was studied from the quality ratio of granulated sugar and the concentrated solution,drying time and blending property,the results showed that the compound fruit dink had the best taste when the ratio of granulated sugar to concentrated solution was 100∶10,the drying time was 3~4 h and the blending ratio was 6 g/100 mL.

关 键 词：海红果 连翘叶 金银花 淡竹叶 果茶 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]