苦瓜、山楂清凉茶饮料的研制  

Development of Herbal Tea of Bitter Melon and Hawthorn

作　　者：杨迪翔 尹红[1] 黄诚[1] YANG Dixiang;YIN Hong;HUANG Cheng(School of Chemistry and Chemical Engineering,Jishou University,Jishou Hunan 416000)

机构地区：[1]吉首大学化学化工学院,湖南吉首416000

出　　处：《现代农业科技》2021年第22期159-162,共4页Modern Agricultural Science and Technology

摘　　要：本文研究了在一定超声波条件下苦瓜汁的护色和包埋脱苦技术,并着重研究苦瓜、山楂清凉茶饮料的最佳配方工艺。结果表明:苦瓜汁中加入柠檬酸与抗坏血酸复合护色液总量为0.3%,配比为2∶3,其护色效果最佳;在功率为400 W超声波条件下,控制温度为55℃浸提30 min,包埋剂β-CD环状糊精添加量为0.3%时,包埋脱苦效果最佳。茶饮料最佳配方工艺如下:苦瓜汁、山楂汁、绿茶汁混合体积比为2∶2∶16;蛋白糖和柠檬酸添加总量为0.12%,其配比为1∶3;稳定剂黄原胶、CMC-Na的添加总量为0.12%,其配比为1∶3。此配方工艺条件下的饮料色泽澄清透亮,口感细腻,气味芳香。This paper studied the technology of color protecting and embedding debittering of bitter melon juice under the ultrasonic wave conditions,especially on the optimum formulation of herbal tea of bitter melon and hawthorn.The results showed that when the total amount of citric acid and ascorbic acid compound color protection solution was 0.3%,and the ratio was 2∶3,the color protection effect was the best.When the ultrasonic power was 400 W,the extraction temperature was 55℃for 30 minutes,the content ofβ-CD cyclodextrin was 0.3%,the embedding debittering effect was the best.The optimum formulation of tea beverage was as follows:the mixing volume ratio of bitter melon juice,hawthorn juice and tea was 2∶2∶16;the total amount of protein sugar and citric acid was 0.12%,and the ratio was 1∶3;the total amount of stabilizer xanthan gum and CMC-Na was 0.12%,and the ratio was 1∶3.With this optimum formulation,the color of the beverage was clear and bright,the taste was delicate and the smell was fragrant.

关 键 词：苦瓜 山楂 清凉茶饮料 研制 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]