石榴花浸提工艺优化及其红茶饮料的研制

摘要

With Pomegranate flowers as the raw material,the methods of developing the beverage of Pomegranate flowers black tea was studied.The effects of extraction temperature,extraction time and solid-to-liquid ratio on the character of Pomegranate flowers extract were investigated by single-factor experiment,and then the extraction conditions were optimized by orthogonal experimental design.The results showed that the best extraction conditions were extraction temperature of 87 ℃,extraction time of 10 min and solid-to-liquid ratio of 1∶12 (w/v).Under the optimum conditions,the extracts rate was up to 281.0 mg/g in the experiment.Another orthogonal experimental design was also used to obtain the best formulation of the beverage of Pomegranate flowers black tea.The results showed that under the conditions of 70％ Pomegranate flowers extract,25％ glucose,0.1％ citric acid,and the sore was 88.1,the beverage of Pomegranate flowers black tea had soft taste,unique flavor,and each index was accorded with the quality level request in Chinese Tea beverages GB/T 21733-2008,and this processing technology will provide academic and theoretic ground for the beverage of Pomegranate flowers black tea production.%以石榴干花为主要原料研制一种石榴花红茶饮料的制备工艺.利用单因素和正交实验研究石榴花浸提液的制备工艺,实验结果表明:在浸提温度87℃,浸提时间10 min,料液比1∶12 (w/v)的条件下,浸出率最高为281.0 mg/g.利用正交实验对石榴花红茶饮料的配方进行了优化,实验结果显示石榴花红茶饮料的最佳配方为石榴花浸提液70％,柠檬酸添加量为0.1％,白砂糖添加量为25％,感官得分为88.1分.应用此配方加工的饮料口感柔和,风味独特,且各项指标均符合国家茶饮料的相关规定(GB/T 21733-2008),可在实际生产中加以应用.