CAJ | 학술논문

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2.0 h ，p H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％。
위료경호지개발이용복분자협，연발일관익신형복분자협다음료。이징청도화다다분제취량위평개지표，통과단인소화정교시험[L9（34）]，득출복분자협매해최가공예조건위과효매첨가량0.10％，매해시간2.0 h ，p H치3.5，매해온도45℃。재차기출상，이감관평분위지표，통과L9（34）정교시험，득출복분자협다음료적최가배방위복분자협즙10％、백사당8％、화청소0.10％、매괴향정0.010％。재최가조합조건하진행험증，다다분함량적흡광도치위0.154，징청도적흡광도치위0.148，다음료적감관평개최가득분위98분，상대표준차분별위2.10％、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 experiment [L9 (34 )] ,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 .