期刊论文

Development of Hawthorn Leaf Tea Beverage with Siraitia grosvenorii Flavor

中文

保鲜与加工

1009-6221

2020

20

6

51-57

10.3969/j.issn.1009-6221.2020.06.009

广西自然科学基金青年基金项目(2017GXNSFBA198174) 贺州市科学研究与技术开发计划项目(贺科攻1908016) 大学生创新创业训练计划项目(201911838148) 广西特色果蔬深加工与保鲜技术研究(YS201601)。

本校为其他机构

以山楂叶为原料,通过茶水比、浸提时间、浸提温度这3个单因素试验对茶汤浸提条件进行优化,在确定浸提条件的基础上,通过正交试验优化罗汉果味山楂叶茶饮料配方,确定罗汉果味山楂叶茶饮料的最佳配方。结果表明,山楂叶茶汤的最佳浸提条件为:茶水比1∶125（g/g）,浸提时间30 min,浸提温度85℃;产品最佳配方为:山楂叶浸提液添加量80 mL/100 mL,罗汉果浓缩汁添加量6 g/100 mL,VC添加量0.08 g/100 mL,在此加工及配比条件下制得罗汉果味山楂叶茶饮料酸甜适中,口感柔和,香气浓郁,感官品质最佳。

With hawthorn leaves as raw material,the extraction conditions of tea soup were optimized by three single factor tests:tea water ratio,extraction time and extraction temperature,and then the optimal formula of the hawthorn leaf tea beverage with Siraitia grosvenorii flavor was determined by orthogonal test.The results showed that,the best extraction conditions of tea soup were as follows:tea and water ratio 1∶125(g/g),extraction time 30 minutes,and extraction temperature 85℃.Moreover,the best formula of the drink were:adding amount of hawthor...