摘要
以桑叶、淡竹叶、银杏叶、佩兰叶和薄荷叶等药食两用的中药材为主要原料,经果胶酶X1(0.1 g/kg)和木瓜蛋白酶(0.1 g/kg)联合水解后,按柠檬酸0.06%、白砂糖2.00%和三氯蔗糖0.15 g/kg的比例添加辅料,可获得外观澄清透明、滋味清甜微苦、口感柔和、风味协调的五叶茶清凉饮料。
A kind of herbal tea named ＂Wuyecha＂ was prepared by using edible traditional Chinese herbs such as Folium mori, Herba lophatheri, Folium Ginkgo, Herba Eupatorii and Herba Menthae. The products of Wuyecha were obtained after combining hydrolysition of pectinase X1 （0.1g/kg） and protease （0.1 g/kg） followed by addicting of citric acid （0.06%） ,sugar （2.00%） and sucralose （0.15 g/kg）. The products of Wuyecha were clarified herbal tea which tasted a little bitter and possessed the special flavor of Folium mori and Herba Menthae.
出处
《广东农业科学》
CAS
CSCD
北大核心
2009年第12期139-141,共3页
Guangdong Agricultural Sciences
基金
广州市科技攻关项目(2007Z2-E0031)
现代农业产业技术体系建设专项(财教[2008]370号)
广东省社会发展攻关项目(2008A030101001)
关键词
五叶茶
凉茶
澄清
工艺
Wuyecha
cool drink
clarification
technique
