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%。
In order to further exploit the raspberry leafage, one kind of tea beverage was re- searched. Taking the clarity of raspberry leafage and extraction ratio of tea polyphenols as evalua- tion indexes, through single-factor experiments and an orthogonal experimentI-L9 （34 ） 7, the best extraction condition for tea polyphenols was determined, which contained 0. 10% pectinase, zy- molysis time 2 hours,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. 154 and 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.
出处
《河南农业科学》
CSCD
北大核心
2013年第12期149-152,共4页
Journal of Henan Agricultural Sciences
基金
安徽省科技计划项目(12030603020)
国家自然科学基金项目(31171787)
关键词
益肾
覆盆子
叶
茶饮料
tonifying the kidney raspberry leafage tea beverage
