荷叶玉米须复方袋泡茶加工工艺研究

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复方袋泡茶泡制工艺的研究高晗　(河南科技学院,河南新乡453003)摘要　用山楂、枸杞子、红茶混合制成的袋泡茶,既具有山楂、枸杞的保健功效,又具有红茶的香气。

通过正交试验确定了复方袋泡茶的最佳泡制条件,将成品用350m l100℃的水冲泡10m in,产品的色泽、香气、滋味均较为理想。

关键词　复方袋泡茶;温度;时间;泡制工艺中图分类号　T S272 文献标识码　A 文章编号　0517-6611(2006)17-4391-02Study on the I nfusion T echnology of Mixture T ea2b agG AO H an　(H enan Institute of Science and T echn ology,X inxiang,H enan453003)Abstract　T he haw fruit,m edlar and red tea were used to prepare teabag.T he product had b oth the health prorection effect and perfum e of red tea simulta2 neously.T he ex perim ent in the best in fusion condition was d one.T he result sh owed that the color,perfum e and relish of the product all g ot to the best under the condition of the teabag m ade w ith100℃35m l water for10m in.K ey w ords　M ixture teabag;T em perature;T im e;In fusion techn ology 山楂又称红果,属蔷薇科植物,营养丰富,富含维生素C和黄酮类物质,具有调节血脂、血压,强心,免疫调节,耐缺氧,抗肿瘤,消食健胃,行气散淤的功效。

玉米须复合饮料的工艺流程图
玉米须→清洗→浸提2次→过滤→合并滤液→调配（柠檬酸、甜菊糖苷等）→脱气→均质→灌装→封盖→杀菌→成品。

玉米须复合饮料生产工艺流程
1、产品质量评价方法
确定以色泽、香气、滋味和组织状态4项为指标，通过感官评定打分判断试验结果。

总分为50分，其中色泽的权重值为0.1、香气0.1、滋味0.2、组织状态0.1。

重复提取1次，加5倍量水，提取2小时 挑选、清洗、烘干 提取工艺参数同玉米须
2、操作要点及工艺条件
2.1、玉米须的提取：选取洁净无霉变的干燥玉米须450g，清洗干净，按照料液比1:6（g/ml质量体积比），90℃提取2次，每次2小时，用100目纱布过滤，得滤液备用。

2.2、绿茶的提取：清洗干净，按照料液比1:30（g/ml质量体积比），100℃提取2次，每次2小时，用100目纱布过滤，得滤液备用。

3.按配方调配
合并上述滤液并调配口感和色泽。

玉米须无糖饮料加工工艺优化及成分分析作者：刘璐等来源：《湖北农业科学》2014年第16期摘要：以玉米须和金银花为主要原料制备玉米须无糖饮料，通过正交试验优化了玉米须无糖饮料配方，并分析了玉米须无糖饮料的主要香气成分。

结果表明，优化的玉米须无糖饮料配方为玉米须和金银花比例2∶1，料液比1∶100，熬煮时间60 min，柠檬酸、甜菊甙和木糖醇质量分数分别为0.10%、0.07%、0.30%。

主要香气成分为芳樟醇7.89%、壬醛4.44%、α-松油醇4.23%、苯乙醛3.39%、大马酮2.97%、3-壬烯-5-酮2.88%。

所得玉米须无糖饮料的滋味酸甜可口，风味纯正，略带茶香且清香柔和，颜色金黄，具有玉米须和金银花的特有香气，产品质量符合国家标准。

关键词：玉米须；金银花；无糖饮料；优化；分析中图分类号：TS275.4 文献标识码：A 文章编号：0439-8114（2014）16-3870-04Abstract： The no-sugar corn beverage was manufactured with corn silk and honeysuckles. The formula of beverage was optimized with the orthogonal test. The aroma components were analyzed. The results showed that the optimal formula of beverage was volume ratio of corn silk to honeysuckle 2∶1， solid-liquid ratio 1∶100， with boiling time of 60 minutes. The mass fraction of citrate，stevioside， xylitol relatively was 0.10%，0.07%，0.30%.The major aroma components were linalool 7.89%， nonanal 4.44%， terpilenol 4.23%，phenylacetaldehyde 3.39%，damascenone 2.97%，and 3-nonylene-5-ketone 2.88%.The taste of the no-sugar corn silk beverage had harmonious sourness， sweetness， and the genuine and outstanding special flavor. The beverage was in the color of gold， with the special aroma of corn silk and honeysuckle with tea fragrant. The quality of product was met with the national criteria.Key words：corn silk；honeysuckles；no-sugar beverage； optimize； analysis现代药理研究证明，玉米须味淡、性平，具有清热解毒、止血、抑菌、降压、增强免疫、抗癌等功效。