青汁牛蒡植物饮料的研制  

Preparation of Burdock Vegetable Drink With Green Juice

作　　者：张艳明[1] 胡传银 ZHANG Yan-ming;HU Chuan-yin(School of Chemical Engineering,Xuzhou College of Industrial Technology,Xuzhou 221140,China;Xuzhou Kanghuibainian Food Co.,Ltd.,Xuzhou 221004,China)

机构地区：[1]徐州工业职业技术学院化学工程学院,江苏徐州221140 [2]徐州康汇百年食品有限公司,江苏徐州221004

出　　处：《饮料工业》2022年第1期51-54,共4页Beverage Industry

基　　金：江苏省苏北科技项目(SZ-XZ2017002);徐州市生化资源高效综合利用工程研究中心(XZGCYJ201806-02)。

摘　　要：以新鲜大麦叶及牛蒡的肉质根为主要原料,食用冰糖为辅料,进行单因素实验和正交试验设计,研究探讨一款保健茶的制作工艺。结果表明:青汁粉添加量20%、冰糖添加量3%、牛蒡片添加量40%及牛蒡片的切片厚度为3mm时感官评价得分最高。该保健茶色泽黄绿、口感清爽、风味独特,既有牛蒡的甘甜清香,又有青汁的特殊性风味,可以弥补日常膳食不足,达到营养均衡的效果,具有较好的保健功效。Using fresh barley leaf and burdock fleshy root as the main raw materials and edible rock sugar as supplementary material.Single factor experiment and orthogonal experiment design were carried out to study the manufacturing technology of a health tea.The results showed that the highest sensory evaluation scores were obtained when the content of green juice powder was 20%;rock sugar was 3%;burdock slices were 40%and the slice thickness of burdock slices was 3mm.The tea is yellow and green in color,refreshing in taste and unique in flavor.It not only has the sweet and fresh fragrance of burdock,but also has the special flavor of green juice.When drinking,it can not only make up for the deficiency of daily diet to achieve the effect of balanced nutrition,but also has better health care effect,so as to effectively ensure the health of the drinker.

关 键 词：青汁 牛蒡片 加工工艺 真空微波干燥 

分 类 号：TS27[轻工技术与工程—农产品加工及贮藏工程]