枣芽牛蒡复合茶饮料的研制  

Development and Effect of Jujube Burdock Compound Tea Beverage

作　　者：成明月 冯哲 邹熙 马圆圆 CHENG Mingyue(Life Science and Engineering College of Northwestminzu University,Lanzhou,Gansu 730000,China)

机构地区：[1]西北民族大学生命科学与工程学院,甘肃兰州730000

出　　处：《安徽农学通报》2021年第15期160-162,167,共4页Anhui Agricultural Science Bulletin

基　　金：中央高校基本科研业务费项目(项目编号:XBMU-BYL20082)。

摘　　要：以枣芽和牛蒡为主要原料,茉莉为辅料,研究了枣芽牛蒡复合茶饮料加工工艺中的最佳物料比和最佳浸提条件,确定饮料的最佳调配比例。结果表明,产品最佳配方为:枣芽0.24g/100mL,牛蒡1.00g/100mL,茉莉0.24g/100mL,蜂蜜1.24g/100mL;茶汤浸提的最佳工艺条件为:茶水比1∶30。Taking jujube bud and burdock as main raw material and jasmine as auxiliary material,the optimum mate⁃rial ratio and extraction condition of jujube bud burdock compound tea beverage were studied,and the optimum pro⁃portion of beverage was determined.The results showed that the best formula was jujube bud 0.24g/100 mL,burdock 1.00g/100mL,jasmine 0.24g/100mL,honey 1.24g/100mL.The best technological conditions of tea soup extraction were tea water ratio 1∶30.

关 键 词：枣芽 牛蒡 配比 工艺流程 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]