王春茹，舒成亮，单胜艳，郭晓风
（杭州娃哈哈集团有限公司研究院，浙江杭州310018）

摘要：以荷叶、桑叶、普洱茶为原料，添加山楂、冬瓜、梨等清汁调味，特别添加减肥因子左旋肉碱和能量缓释因子异麦芽酮糖，研制有助于减少体内脂肪的保健饮料。结果表明：荷叶、桑叶、普洱茶物料配比为5∶2∶3；最佳浸提条件为料水比1∶50，浸提温度90℃，浸提时间30min；调配比例为荷叶混合提取液40%，梨汁5%，冬瓜汁3%，山楂清汁2%，异麦芽酮糖4.5%，左旋肉碱0.06%，柠檬酸0.04%，小苏打0.02%，阿斯巴甜0.005%，安赛蜜0.005%。
关键词：荷叶；桑叶；普洱茶；保健饮料

Development of a Health Beverage of Lotus and Fruit
WANGChun-ru，SHU Cheng-liang，SHAN Sheng-yan，GUO Xiao-feng
（(R&D Center of Hangzhou Wahaha Group Co.，Ltd.，Hangzhou 310018，China）

Abstract：A health beverage helping to reduce body fat was made using lotus leaf，mulberry leaf，and Pu’er tea as the major materials，specially adding the slimming factor of L-carnitine and the energy release factor of Isomaltulose. The results showed that the quality ratio of lotus leaf，mulberry leaf and Pu’er tea was 5∶2∶3；the best extracting condition was：the ratio of material to water 1∶50；the temperature 90℃；the extraction time 30 min. The optimal composition was 40% complex juice，5 % pear juice，3% melon juice，2% hawthorn juice，4.5% isomaltulose，0.06% L-canitine，0.04% citric acid，0.02% baking soda，0.005% aspartame，0.005% acesulfame potassium.
Key Words：lotus leaf；mulberry leaf；Pu’er tea；health beverage