| 杜仲叶绿茶复合饮料的工艺优化 |
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| 引用本文： | 罗威,耿敬章. 杜仲叶绿茶复合饮料的工艺优化[J]. 食品工业, 2012, 0(5): 28-30 |
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| 作者姓名： | 罗威 耿敬章 |
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| 作者单位： | 湛江师范学院基础教育学院;陕西理工学院生物科学与工程学院 |
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| 摘 要： | 以汉中杜仲和绿茶为主要原料,研究杜仲叶绿茶复合饮料的工艺优化条件。结果表明:以水为提取溶剂,超声波辅助提取杜仲叶绿原酸的最佳工艺为低频超声、杜仲叶粉碎粒度80目、料液比1︰20、温度60℃、时间40 min;饮料调配配方为杜仲叶提取液10%、绿茶提取液30%、白砂糖4%、柠檬酸0.04%、蜂蜜0.1%。
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| 关 键 词： | 杜仲 绿茶 复合饮料 绿原酸 |
The Optimization Technology of Eucommia ulmoides Oliv.Leaves and Green Tea Compound Beverage |
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| Luo Wei,Geng Jing-zhang. The Optimization Technology of Eucommia ulmoides Oliv.Leaves and Green Tea Compound Beverage[J]. The Food Industry, 2012, 0(5): 28-30 |
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| Authors: | Luo Wei Geng Jing-zhang |
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| Affiliation: | 1.College of Basic Education,Zhanjiang Normal University(Zhanjiang 524037); 2.School of Biology Science and Engineering,Shaanxi University of Technology(Hanzhong 723001) |
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| Abstract: | The technology of the Eucommia ulmoides Oliv.and green tea compound beverage was optimized.The results showed that the ultrasonic wave assistance extraction chlorogenic acid was low frequency,particle size 80 item,solid of liquid ratio 1︰20,the extraction time 40 min,extraction temperature 60 ℃,with water as the solvent.The best taste of the Eucommia ulmoides Oliv.and green tea compound beverage was a combination of 10% Eucommia ulmoides Oliv.extraction,30% green tea juice,4% of sugar,0.04% citric acid and 0.1% honey. |
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| Keywords: | Eucommia ulmoides Oliv. green tea compound beverage chlorogenic acid |
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