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Journal of Henan Agricultural Sciences
2013,42
(12)
149-152
益肾型覆盆子叶茶饮料的配制工艺研究
作 者：
陈晓燕;郑赫辰;刘源;孙汉巨
单 位：
合肥工业大学生物与食品工程学院
关键词：
益肾;覆盆子;叶;茶饮料
摘 要：
为了更好地开发利用覆盆子叶,研发一款益肾型覆盆子叶茶饮料。以澄清度和茶多酚提取量为评价指标,通过单因素和正交试验[L9(34)],得出覆盆子叶酶解最佳工艺条件为果胶酶添加量0.10%,酶解时间2.0h,pH值3.5,酶解温度45℃。在此基础上,以感官评分为指标,通过L9(34)正交试验,得出覆盆子叶茶饮料的最佳配方为覆盆子叶汁10%、白砂糖8%、花青素0.10%、玫瑰香精0.010%。在最佳组合条件下进行验证,茶多酚含量的吸光度值为0.154,澄清度的吸光度值为0.148,茶饮料的感官评价最佳得分为98分,相对标准差分别为2.10%、2.03%、0.72%。
译 名：
Process of Kidney-tonifying Raspberry Leaf Tea Beverage
作 者：
CHEN Xiao-yan;ZHENG He-chen;LIU Yuan;SUN Han-ju;School of Biotechnology and Food Engineering,Hefei University of Technology;
关键词：
tonifying the kidney;;raspberry;;leafage;;tea beverage
摘 要：
In order to further exploit the raspberry leafage,one kind of tea beverage was researched.Taking the clarity of raspberry leafage and extraction ratio of tea polyphenols as evaluation indexes,through single-factor experiments and an orthogonal experiment[L9(34)],the best extraction condition for tea polyphenols was determined,which contained 0.10% pectinase,zymolysis time 2hours,pH 3.5,zymolysis temperature 45℃.On this basis,taking the sensory score as an evaluation index,the best recipe for raspberry leaf tea beverage was determined through an orthogonal experiment[L9(34)].The optimum recipe was as follows:10%raspberry leafage,8% sugar,0.10%anthocyanin and 0.010%rose essences.Under the best combination conditions,the absorbency of tea polyphenol content and clarity were 0.154and 0.148,and the best sensory score of tea beverage was 98.Their relative standard deviations were 2.10%,2.03%and 0.72%,respectively.
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