摘要
对杜仲叶饮料生产工艺进行了实验研究,结果表明:杜仲汁最佳浸提条件为时间40min、温度60℃、叶水比1∶40、PE-茶饮料清亮剂用量0.06%、护色剂VC用量0.5g/kg;最佳配方为杜仲汁稀释15倍、柠檬酸0.04%、白砂糖4%、蜂蜜0.6%;最佳杀菌方法为微波2450MHz、杀菌4min,产品色泽为淡黄色,并制定了杜仲茶饮料的质量指标。
This text produces the craft to carry on to experiment the research to the Eucommia ulmoides leaves beverage, result enunciation： the Eucommia ulmoides leaves juice is the best to immerse to suggest the condition as temperature 60℃, time 40min, leaf water compare 1：40; Clarifier is 0.06% with clear beverage of PE-tea; The best formulation is the Eucommia ulmoides leaves juice dilution 1500%, lemon sour 0.04%, 4% of refined cane sugar, honey 0.6%; The best disinfect the method as the microwave 2450 MHz, disinfect the 4 mins, the product color and luster is thin yellow, Drew up the quantity index sign of the Eucommia ulmoides tea beverage also.
出处
《食品科技》
CAS
北大核心
2007年第3期183-186,共4页
Food Science and Technology
关键词
杜仲叶
绿原酸
饮料加工工艺
Eucommia ulmoides leaves
chlorogenic acid
beverage processing technology
