鱼腥草、苦丁茶、杭白菊复合保健饮料工艺研究

以鱼腥草为主料,辅以苦丁茶、杭白菊,探讨鱼腥草、苦丁茶和杭白菊清凉复合保健饮料的最佳工艺配方。结果表明:将鱼腥草切成1～2 cm小段,经0.2%盐水浸渍、护色、汽蒸,与护色液按1∶0.8打浆,每100 g鲜鱼腥草出汁率可提高达140 mL,汁液色泽呈理想的浅黄色。复合饮料最佳配方为:鱼腥草汁的用量100 mL,黄原胶0.12 g,蔗糖脂肪酸酯0.08 g,甜味剂30 g(蔗糖∶乳糖∶木糖醇=10∶3∶2),酸味剂0.94 mL(含柠檬酸2.6%、酒石酸1.0%,抗坏血酸1.0%),苦丁茶汁21 mL,菊花汁5.3 mL。苦丁茶、杭白菊能有效改善鱼腥草饮料的风味。

A Process Research of Healthy and Refreshing Beverages Made of Herba houttuyniae, Folium llicis, and Chrysanthemum morifolium

An experiment was carried out to optimize the protocol of herba houttuyniae juice processing using herba houttuyniae as major ingredient, and Folium llicis and Chrysanthemum morifolium as auxiliary materials herein. The findings showed that Folium llicisLatifoliae and Chrysanthemum morifolium could effectively af- fect the flavor of its drinks. The procedure was as following： cutting the Herba houttuyniae into 1 to 2 cm pieces, dipping them in the 0.2% salt-water, protecting color and steaming, pulping with protect color liquid in the proportion of 1 ： 0.8, which could increase juice yield to 140 mL per 100 g fresh Herba houttuyniae and produce the yellow liquid product. The best formula of compound beverages contained 100 mL Herba hout- tuyniae juice,0.12 g xanthan gum, 0.08 g sucrose fatty acid ester, 30 g sweeteners （ sucrose： lactose： xylitol = 10： 3： 2）, 0.94 ml acidity （ containing 2.6% citric acid, 1.0% tartaric acid and 1.0% vitamin C ）, 21 mL Folium llicis , 5.3 mL Chrysanthemum morifolium.