饮料工业
飲料工業
음료공업
BEVERAGE INDUSTRY
2014年
5期
7-10
,共4页
金盏花%保健%配方
金盞花%保健%配方
금잔화%보건%배방
marigold%health care%formula
目前茶饮料新产品开发在追求茶叶质量、保持茶饮料口感清新的同时，更加突出产品的营养、保健功能等趋势。实验以金盏花、乌龙茶、薄荷叶为原料，研制金盏乌龙茶饮料，采用单因素实验及正交试验对产品制作工艺进行了研究，结果表明添加薄荷叶可增加茶的清香风味，降低浊度；采用一次抽滤、一次超滤效果最佳。金盏乌龙茶的最佳配方为：金盏花0.6%，乌龙茶0.3%，薄荷叶0.1%，蜂蜜0.5%，柠檬酸0.05%，浓缩桃汁0.2%，抗坏血酸0.05%。
目前茶飲料新產品開髮在追求茶葉質量、保持茶飲料口感清新的同時，更加突齣產品的營養、保健功能等趨勢。實驗以金盞花、烏龍茶、薄荷葉為原料，研製金盞烏龍茶飲料，採用單因素實驗及正交試驗對產品製作工藝進行瞭研究，結果錶明添加薄荷葉可增加茶的清香風味，降低濁度；採用一次抽濾、一次超濾效果最佳。金盞烏龍茶的最佳配方為：金盞花0.6%，烏龍茶0.3%，薄荷葉0.1%，蜂蜜0.5%，檸檬痠0.05%，濃縮桃汁0.2%，抗壞血痠0.05%。
목전다음료신산품개발재추구다협질량、보지다음료구감청신적동시，경가돌출산품적영양、보건공능등추세。실험이금잔화、오룡다、박하협위원료，연제금잔오룡다음료，채용단인소실험급정교시험대산품제작공예진행료연구，결과표명첨가박하협가증가다적청향풍미，강저탁도；채용일차추려、일차초려효과최가。금잔오룡다적최가배방위：금잔화0.6%，오룡다0.3%，박하협0.1%，봉밀0.5%，저몽산0.05%，농축도즙0.2%，항배혈산0.05%。
A more focused attention is paid to highlight the nutritional and health care function on the new product development of tea drinks while quality of raw material and freshness of tea drinks is guaranteed. In this experiment, the marigold oolong beverage was made from Calendula, oolong and mint leaves. A discussion was carried out on the product manufacturing process with single-factor and orthogonal experiments. The results showed that: adding mint leaves could increase the fragrance of tea flavor and reduce turbidity. The effect of experiment was best with one-time filtration and one-time ultrafiltration. The optimum formula of marigold oolong beverage Calendula 0.6%, oolong 0.3%, mint 0.1%, honey 0.5%, citric acid 0.05%, concentrated peach juice 0.2%and ascorbic acid 0.05%.
