莲藕杭白菊复合茶饮料工艺及护色条件优化研究

以干燥杭白菊和荷叶及酶解后的莲藕为原料,以木糖醇等为添加剂,复配获得莲藕杭白菊复合茶饮料。在单因素试验的基础上,结合正交试验优化复合茶饮料配方并探索莲藕的护色条件。结果表明,经复配护色剂(0.50%氯化钠、0.15%柠檬酸、0.20%EDTA以及0.15%异抗坏血酸)漂烫处理的莲藕能保持白嫩明亮(L*=89.2),茶饮料色泽金黄。按60%莲藕酶解液、22.5%杭白菊提取液、7.5%荷叶提取液、0.3 g/L木糖醇调配的茶饮料感官评分最高,达86.7分。制得的莲藕杭白菊复合茶饮料综合了莲藕与杭白菊特有的香气,金黄透光,香甜细腻,为莲藕饮料的开发提供了参考借鉴。

Optimization of Process and Color Protection Conditions of the Lotus-Chrysanthemum Tea Beverage

In this study, dried chrysanthemum, lotus leaf and lotus root after enzymatic hydrolysis were used as raw materials, xylitol was used as main additive to prepare the mixed tea beverage. Based on the single factor test, the orthogonal test was subsequently used to optimize the formula of tea beverage, and explore color protection conditions of the lotus root. Results showed that lotus root added with coloring retention agents (0.50% of sodium chloride, 0.15% of citric acid, 0.20% of EDTA and 0.15% of iso-VC) combined with blanching treatment could maintain its whiteness, tenderness and whiteness (L*=89.2), and keep the golden color for the tea beverage. The sensory score of tea beverage containing 60% of lotus root, 22.5% of chrysanthemum, 7.5% of lotus leaf extract, and 0.3 g/L xylitol, obtained the highest sensory score (86.7). The lotus root-chrysanthemum tea beverage had golden color, sweet and smooth taste, and both unique aroma of lotus root and chrysanthemum, which provided experiences for the development of lotus root beverages in future.