摘要
以五味子和茶叶为原料,结合正交试验设计,着重研究了原料与水的比例、浸提温度和浸提时间对原料浸提效果的影响。结果表明,经60目筛子的五味子用质量比为1∶40,90℃的水浸提60min和经60目筛子的绿茶用质量比为1∶100,80℃的水浸提10min,然后取体积分数50%的五味子汁、30%茶汁、8%的蔗糖和0.05%的柠檬酸经混合,即可获得具有五味子特有风味的色、香、味俱佳的天然保健饮料。
The schisandia chinensisi and green tea as raw materials,combined with orthogonal design,we focused upon the effect of the proportion of water,temperature and extraction time on the extraction of raw materials.The results showed that schisandra chinensisi and green tea gluten powder through 60 mesh fineness were extracted about 60min with water of mass ration 1∶40 at 90℃,and 10min with water of mass ration 1∶10 at 80℃ respectively,50％ schisandra chinensisi extract,30％ tea extract,8％ cane sugar were respectively added and 0.05％ citric acid was appended.A flavour of schisandra chinensisi health drink could be made.
出处
《中国食物与营养》
2015年第1期54-57,共4页
Food and Nutrition in China
基金
甘肃省教育厅研究生导师项目(项目编号:121002)
关键词
五味子
茶汁
浸提
schisandra chinensisi
tea juice
extraction
orthogonal experiment
