CAJ | 학술논문

以普洱茶、乌龙茶、苦荞麦、绿茶提取物、银杏叶提取物、左旋肉碱为原料，采用单因素实验和正交实验研究普洱乌龙茶功能饮料的生产工艺。结果表明，料水比1∶30、浸提温度90℃、浸提6min，迅速冷却到10℃以下，进行高速碟片离心和1U精滤，能在保留产品风味同时显著减少饮料沉淀产生；37℃下保存，茶多酚、总黄酮、左旋肉碱的稳定性均较好，在保存期内损失较少。
이보이다、오룡다、고교맥、록다제취물、은행협제취물、좌선육감위원료，채용단인소실험화정교실험연구보이오룡다공능음료적생산공예。결과표명，료수비1∶30、침제온도90℃、침제6min，신속냉각도10℃이하，진행고속설편리심화1U정려，능재보류산품풍미동시현저감소음료침정산생；37℃하보존，다다분、총황동、좌선육감적은정성균교호，재보존기내손실교소。
A functional beverage was developed from pu’er,oolong, buckwheat, green tea extract, ginkgo biloba extract and L-carnitine and its production process was optimized using single factor experiment and orthogonal experiment. The optimal beverage extraction process is: extracting under the condition of temperature 90℃, solid liquid ratio 1:30, time 6mins,chilling the extract to 10℃, centrifuging though high-speed centrifugal disc and then filtering though 1U refined filter. This process is able to maintain the beverage flavor while reducing sediment. Preserving with the temperature of 37℃, the beverage shows better stability of tea polyphenol, total flavonoids, and L-carnitine and less loss of these ingredients during the preserving period. then centrifuge with high-speed disc centrifuge and 1u fine filter,so it decrease the sedimentation while preserving the flavor. The result of stability test under 37℃ preservation conditions showed that the stability of tea polyphenols、total flavonoids、L-carnitine is very stable, and loss of them is less in the preservation period.