牛大力速溶茶的研制加工

摘要

分析了原料粉碎细度、煮制时间、醇沉时乙醇含量等因素对牛大力速溶茶原料浸提液制备的影响。结果表明：牛大力、千斤拔和五指毛桃等原料粉碎成10目的细粉状,煮制60 min,醇沉时乙醇含量为50%～70%,静置12 h,麦冬用15倍重量的沸水煮制45 min,菊花用20倍用量的软化水在80℃的温度下浸提45 min,浓缩,调配,喷雾干燥得成品牛大力速溶茶。通过成品各指标的检测表明,牛大力速溶茶色、香、味俱佳,口感好,味道淳厚,并无重金属、有害物质、微生物超标的现象,说明牛大力速溶茶原料选取安全合理,配比科学,其加工工艺具有一定的安全性,稳定性和成熟度,为其开发应用提供了理论依据。%Some factors such as raw material grinding fineness, cooking time and ethanol content of alcohol precipitation were determined to observe their effects on extract preparation of Millettia speciosa for instant tea. The results showed that raw material when crushed into 10-mesh fine powder and cooked for 60min had a high extract rate. The extract prepared has good water solubility with clear solution and good quality. For alcohol precipitation the raw material was settled for 12 h in ethanol (ethanol content 50%~70%) to allow complete alcohol precipitation, and the ethanol extract is good in water solubility and quality. Ophiopogon japonicus was boiled for 45 min with water at a volume ratio of 1∶15 to produce a high rate of O. japonicus extract. Chrysanthemum was boiled at a temperature of 80℃ for 45 min with softened water at a volume ratio of 1∶20 to produce the extract with a high extraction rate. The instant tea of Millettia speciosa in combination of O. japonicus and chrysanthemum extracts was detected, and the detection showed that the instant tea of M. speciosa was good in color, flavor and taste and did not exceed the limit of the content of heavy metals, hazardous substances and microbes stipulated in the National Standard.