罗汉果菊花茶饮料工艺  

Technology of Chrysanthemum morifolium Tea Beverage with Siraitia grosvenorii

作　　者：林君[1] 潘嫣丽[1] 陆璐[1] 黄友琴[1] LIN Jun;PAN Yanli;LU Lu;HUANG Youqin(Guangxi Agricultural Vocational and Technical College,Nanning 530007)

机构地区：[1]广西农业职业技术学院,南宁530007

出　　处：《食品工业》2021年第11期117-121,共5页The Food Industry

基　　金：广西农业重点科技计划财政支持项目《铁皮石斛罗汉果复合功能饮料加工技术研究》(编号z201603)。

摘　　要：以罗汉果、菊花为原料,通过浸提料液的配比、浸提时间、浸提温度这3个单因素对罗汉果饮料提取液、菊花饮料提取液最佳浸提配方条件分别进行分析优化,在确定浸提条件的基础上,通过正交试验分析优化罗汉果菊花茶饮料浸提配方,确定罗汉果菊花茶饮料的最佳配方。结果表明,罗汉果饮料提取液的最佳浸提条件为浸提料液的配比1∶130 (g/g)、浸提温度90℃、浸提时间30 min。菊花饮料提取液的最佳浸提条件参数为浸提料液配比1∶90 (g/g)、浸提温度80℃、浸提时间30 min。此外,茶饮料的最佳配方为罗汉果与菊花饮料提取液的混合比6∶4、柠檬酸添加量0.15%、白糖添加量7%,在此加工及配比下制得罗汉果菊花茶饮料酸甜可口,口感柔和,香气浓郁,感官品质最佳。With Siraitia grosvenorii and Chrysanthemum morifolium as material, the extraction conditions of Siraitia grosvenorii juice and Chrysanthemum liquid were optimized by three single factor tests of extraction liquid ratio, extraction time and extraction temperature. Optimization of the maceration formulation for C. morifolium tea beverage by orthogonal test analysis was performed to determine the optimal formulation for C. morifolium tea beverage. The results showed that the best extraction conditions of Siraitia grosvenorii juice were as follows: soaking solution ratio 1∶130(g/g), extraction temperature 90 ℃and extraction time 30 min. The optimal extraction conditions for chrysanthemum beverage extracts were as follows: soaking solution ratio 1∶90(g/g), extraction temperature 80 ℃, and extraction time 30 min. Moreover, the best formula of the drink were the mixture ratio of Siraitia grosvenorii and chrysanthemum 6∶4, citric acid addition 0.15% and sugar addition 7%. The prepared drink had the best sensory quality with moderate sweet and sour taste, soft mouth feel and rich aroma.

关 键 词：罗汉果 菊花 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]