荷叶露保健饮料工艺研究

摘要

The paper studied the production technology of lotus leaf health beverage applied super fine crushing technique by lotus leaf of Weishan Lake red-violet as the raw material. It studied the product color,favor,the stability, especially the functional composition of leaf flavonoid content, etc. The best preparation conditions of lotus leaf extract:the size of material D50, solid/liquid ratio, the extraction time and the extraction temperature were 72.5μm, 1∶50 (g/mL), 20 min and 90℃. The best mixing process conditions:the dosage of sugar, the dosage of citric acid, the dosage of VC, the dosage of beta cricoid dextrin and the dosage of mint juice were 3%, 0.08%, 0.06%, 0.4%and 3%. This research could get the lotus leaf extract by secondary filter used diatomite as the filter medium.%以山东微山湖红莲荷叶为主要原料，将超微粉碎技术应用于传统荷叶露生产工艺中。对荷叶露颜色、风味、澄清度、稳定性、黄酮得率等方面进行研究。以黄酮得率和感官指标为依据，得到荷叶浸提液最佳制备条件：干燥荷叶经过万能磨粉碎后再经过一次超微气流粉碎，中位径D50为72.5μm，在温度为90℃，料液比为1∶50（g/mL），提取时间为20 min。荷叶风味饮料的最佳调配工艺条件，即白砂糖用量3%，柠檬酸用量为0.08%，VC用量为0.06%，β-环状糊精用量为0.4%，薄荷汁用量为3%。本研究选用硅藻土作为过滤介质对荷叶浸提液进行二次抽滤，可得到品质良好的荷叶饮品，颜色和口味均令人满意。从而确定了一种新型高效荷叶功能饮料的生产工艺及配方。