食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2014年
5期
59-62
,共4页
莲芯%苦丁茶%清热降火%苦味饮料%工艺
蓮芯%苦丁茶%清熱降火%苦味飲料%工藝
연심%고정다%청열강화%고미음료%공예
lotus plumule%ilex lutifolia thumb%heat reduce pathogenic fire%beverage%technology
研究了以莲芯、苦丁茶等为主要原料，开发具有清热降火作用苦味保健饮料的制作工艺，也对该产品的市场接受度进行了调研。实验采用影响因素分析法对苦味饮料主要工艺条件和配方进行了优化。结果表明，莲芯提取液的提取条件为：在1∶30料液比条件下（90±2）℃提取20 min。在此最佳工艺条件下，该饮料的最佳质量指标为：7%甜度，0.4%酸度，2%苦度。该产品的调研结果表明其接受度也较高。本课题为利用莲芯、苦丁茶资源进行保健功能饮料的开发提供了一种新思路。
研究瞭以蓮芯、苦丁茶等為主要原料，開髮具有清熱降火作用苦味保健飲料的製作工藝，也對該產品的市場接受度進行瞭調研。實驗採用影響因素分析法對苦味飲料主要工藝條件和配方進行瞭優化。結果錶明，蓮芯提取液的提取條件為：在1∶30料液比條件下（90±2）℃提取20 min。在此最佳工藝條件下，該飲料的最佳質量指標為：7%甜度，0.4%痠度，2%苦度。該產品的調研結果錶明其接受度也較高。本課題為利用蓮芯、苦丁茶資源進行保健功能飲料的開髮提供瞭一種新思路。
연구료이연심、고정다등위주요원료，개발구유청열강화작용고미보건음료적제작공예，야대해산품적시장접수도진행료조연。실험채용영향인소분석법대고미음료주요공예조건화배방진행료우화。결과표명，연심제취액적제취조건위：재1∶30료액비조건하（90±2）℃제취20 min。재차최가공예조건하，해음료적최가질량지표위：7%첨도，0.4%산도，2%고도。해산품적조연결과표명기접수도야교고。본과제위이용연심、고정다자원진행보건공능음료적개발제공료일충신사로。
The technology of developing functional beverage with lotus plumule, ilex lutifolia thumb and other ingredients was discussed. The acceptance of the product was also investigated. Factors affecting analysis method was applied to analysis the factors that influence the taste of the product. Experiment showed that the optimum condition for extracting lotus plumule is extracting at the ratio of lotus plumule to water is 1∶30, at (90 ± 2)℃for 20 min. Under the optimum condition, the best quality of beverage is:7%sweetness, 0.4%acidity, and 2%bitterness. Investigation result showed that the acceptance of the beverage is also high. This subject laid a foundation for developing functional beverage with lotus plumule and ilex lutifolia thumb.
