摘要
本文根据DMY的每日推荐量,以DMY含量、总黄酮含量及茶汤感官评审等指标,选取100倍水80℃提取30 min作为藤茶茶汤的提取工艺。采用正交试验和响应面法对藤茶保健饮料配方进行优化,确定蔗糖型、"无糖"型藤茶保健饮料最佳配方。结果表明:蔗糖型藤茶保健饮料配方在藤茶茶汤中添加质量分数为10%蔗糖/葡萄糖(10:1)、0.02%柠檬酸/苹果酸(4:1)、0.03%食盐(NaCl)和0.04%抗氧化剂异Vc钠/Vc(1:1);"无糖"型藤茶保健饮料配方在藤茶茶汤中添加质量分数为9.05%木糖醇、0.03%柠檬酸/苹果酸(4:1)、0.03%食盐(NaCl)和0.04%抗氧化剂D异Vc钠/Vc(1:1)。均可得到具有色泽黄绿明亮、酸甜适口、并具有一定保健作用的藤茶饮料。
In this paper, according to the recommended daily amount of DMY, and index of tengcha beverage of DMY content, total flavonoids content and sensory evaluation, to selecting the optimized method for extraction,that is to say, the ratio of tengcha and water is 1 ： 100, extracting at 80 ℃ for 30min. The experiment optimized formu- las by orthogonal experiment and response surface method and get the best two formulas about health -care bever- age of tengcha, the sucrose and ＂ sugar free＂. The results show that, the best health -care beverage of tengcha with sugar formulation consisted of sucrose/glucose （ 10 ： 1 ） 10%, citric acid/malic acid （4 ： 1 ） 0.02%, salt （NaC1） 0.03%, and d - sodium erythorbate/vitaminC （ 1 ： 1 ）0.04%. The best health - care beverage of tengcha with ＂sugar free＂ formulation consisted of xylitol 9.05%, citric acid/malic acid （4 ： 1 ） 0.03%, salt （NaC1） 0. 03%, and d - sodium erythorbate/vitaminC（ 1：1 ）0.04%. The resulting beverage showed yellowish - green color, a palatable balance between sweet and tart, and abundant nutrients and had health -care functions.
作者
王亭
于华忠
温晓
魏媛媛
Wang Ting Yu Hua -zhong(Key laboratory of Hunan forest products and chemical industry engineering. Comprehensive Utilization Hunan Co - Innovation Center for Botanical Functional Ingredients Jishou University, Zhangjiajie 42700)
出处
《中国民族医药杂志》
2017年第3期54-59,共6页
Journal of Medicine and Pharmacy of Chinese Minorities
基金
湖南省高校科技创新团队支持计划(湘教通(2010)212号)
关键词
藤茶
响应面
优化
调配
饮料
tengcha
response surface
optimization
formulation
beverage
