沙枣花、枸杞芽茶复合饮料加工工艺研究

摘要

The processing technology of compound drink of Elaeagnus Angustifolia flowers and wolfberry bud tea was studied with the Elaeagnus Angustifolia flowers and wolfberry bud tea as the main material. The optimum extraction conditions of Elaeagnus Angustifolia flowers and the processing formula of the compound drink with wolfberry bud tea was explored using the orthogonal test method. The results showed the optimum extraction conditions of Elaeagnus Angustifolia flowers were the extraction temperature 60℃, extraction time 40 minutes and the ratio of material to water 1∶20. The best formula of Elaeagnus Angustifolia flowers and wolfberry bud tea compound beverage was the ratio of Elaeagnus Angustifolia lowers juice to wolfberry bud tea soup 6∶5 (volume ratio), and adding 7% of sugar and 0.05% of citric acid. The amount of pectinase added was 0.04% and the quantities of PVPP and bentonite added were 0.05% for each.%以沙枣花和枸杞芽茶为主要原料，研究了沙枣花和枸杞芽茶复合饮料的加工工艺。采用正交试验方法，探索出了沙枣花最佳浸提条件及其与枸杞芽茶复合饮料的工艺配方。研究结果表明：沙枣花的最佳浸提条件为浸提温度60℃、浸提时间40 min、料水比1∶20；沙枣花和枸杞芽茶复合饮料的最佳配方为沙枣花汁与枸杞芽茶汁之比为6∶5（体积比），蔗糖7%，柠檬酸0.05%，果胶酶添加量为0.04%，PVPP与膨润土添加量各为0.05%。