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绞股蓝茶浸提工艺优化及茶饮料的研制

李兴武,章黎黎

(重庆旅游职业学院,重庆409000)

摘要:以七叶绞股蓝(Gynostemma pentaphyllum(Thunb.)Makino)为原料,研究绞股蓝茶饮料加工过程中的浸提工艺和茶饮料调配工艺。根据单因素实验结果,利用中心组合实验设计以茶水比、浸提温度、浸提时间为影响因子,绞股蓝茶中的总黄酮含量为响应值,确定绞股蓝茶最佳浸提工艺条件为茶水比1∶63(g/mL)、浸提温度69℃、浸提时间20min。并以正交分析法优化了绞股蓝茶饮料调配工艺,起到绞股蓝茶饮料最佳调配组合为1000mL饮料浸提液的加入量为400mL,蔗糖添加量5%,柠檬酸添加量0.02%,所得产品为风味独特、营养保健型饮料。

关键词:绞股蓝茶;浸提;茶饮料

The OptimumExtraction Technology and Preparation of Tea Drink of Gynostemma pentaphyllum(Thunb.)Makino

LI Xing-wu,ZHANG Li-li

(Chongqing Vocational Institute of Tourism,Chongqing 409000,China)

Abstract: Gynostemma pentaphyllum (Thunb.)Makino was used as the main raw material to produce a tea drink byleaching with water and flavor blending. Based on single factor experiment results. The Central Composite Design wasused to analyze the factors,and different tea to water ratios,leaching temperature,leaching time were chosen asinfluencing factors and the total flavonoids was selected as the response. Response surface methodology was used tooptimize Gynostemma pentaphyllum leaching with water. An orthogonal array design was applied to establish theoptimum conditions of flavor blending. The results indicated that optimal technical conditions were: different tea towater ratios 1∶63(g/mL),leaching temperature 69℃,leaching time 20min.The optimal tea drink(1000mL)consistedof extraction liquid 400mL,sucrose 5%,and citric acid 0.02%.The product is nutritional health care drink and the flavoris special.

Key words: Gynostemma pentaphyllum(Thunb.) Makino;leaching;tea drink

(2018年第21卷第1期)

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