| 牛大力速溶茶的研制加工 |
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| 引用本文： | 王茂媛,羊青,王清隆,晏小霞,王建荣,王祝年.牛大力速溶茶的研制加工[J].热带农业科学,2016(9):92-96. |
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| 作者姓名： | 王茂媛 羊青 王清隆 晏小霞 王建荣 王祝年 |
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| 作者单位： | 中国热带农业科学院热带作物品种资源研究所/农业部热带作物种质资源利用重点开放实验室 海南儋州 571737 |
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| 基金项目： | 农业技术试验示范项目“牛大力高效栽培技术示范推广”；引进国际先进农业科学技术计划(948计划)项目“重要热带作物特异种质资源的引进”[No.2011-G13(4)]。 |
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| 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。
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| 关 键 词： | 牛大力 速溶茶 加工工艺 指标检测 |
Development and Preparation of Instant Tea of Millettia speciosa |
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| Abstract: | 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. |
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| Keywords: | Millettia speciosa Champ instant tea processing technique index detection |
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