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1、第6卷第4期食品安全质量检测学报Vol.6No.42015年4月JournalofFoodSafetyandQualityApr.,2015苦瓜绿茶口含片的研制*梁进,胡玉龙,侯如燕(安徽农业大学省部共建茶树生物学与资源利用国家重点实验室,安徽省农产品加工工程实验室,合肥农产品加工研究院,合肥230036)摘要:目的优化苦瓜绿茶口含片的制备工艺。方法以苦瓜为主要原料通过醇提法制备苦瓜浸提物,再利用苦瓜浸提物为主要原料,并添加速溶绿茶粉、木糖醇和玉米淀粉及其他辅料,经混合、制粒、干燥、压片等工序,通过正交试验筛选并获得苦瓜绿茶含片
2、的最佳配方和制备工艺。结果苦瓜浸提物在料液比1:20,温度90℃的醇溶液中浸提4h为其最佳浸提条件;以苦瓜浸提物0.3g,速溶绿茶粉0.1g,填充剂(玉米淀粉:β-环状糊精=1.5:0.8)1.5g,木糖醇3.0g为原料,并经55℃干燥可获得新型苦瓜绿茶口含片。结论本研究将苦瓜浸提物与速溶绿茶粉相结合,通过正交试验筛选并获得具有表面光滑美观且食用方便的新型苦瓜绿茶复合营养含片的最佳配方和制备工艺。关键词:苦瓜;绿茶;含片;工艺Researchofbalpear-greenteatablets*LIANGJin,HUYu-Long
3、,HOURu-Yan(StateKeyLaboratoryofTeaPlantBiologyandUtilization,AnhuiAgriculturalUniversity,LaboratoryofAnhuiAgricultureProductsProcessingEngineering,HefeiAgricultureProductsProcessingResearchInstitute,Hefei230036,China)ABSTRACT:ObjectiveTooptimizethepreparationtechnolo
4、gyofMomordicacharantiaL.(balpear)-greenteatablets.MethodsBalpearextractwaspreparedbyalcoholextractionmethod.Thebalpearextractwasusedasthemajorrawmaterialwithinstantgreenteapowder,xylitol,cornstarchandotheradditivesassupplementarymaterialstopreparebalpear-greenteatabl
5、et,throughaseriesofprocessingincludingmixing,granulation,dryingandtablet.Theoptimalformulaandprocessingparameterswereexploredbyorthogonalexperiments.ResultsItwasthebestextractionconditionsofbalpearextractwithmaterialliquidratio1:20on90℃for4h.Theoptimalformulaofbalpea
6、r-greenteatabletswaspreparedmainlywiththebalpearextracts0.3g,instantgreenteapowder0.1g,fillingagents(cornstarch:β-cyclodextrin=1.5:0.8)1.5gandxylitol3.0gasrawmaterial,andthennewbalpear-greenteatabletscouldbeobtainedafterdryingat55℃.ConclusionTheoptimumformulationandp
7、reparationtechnologyofnewbalpear-greenteacompoundnutritiontablet,whichwasdevelopedcombiningbalpearextractswithinstantgreenteapowdermaterialsandsmooth,beautifulsurfaceandconvenientforedible,基金项目:现代农业(茶叶)产业技术体系建设专项(nycytx-26)Fund:SupportedbytheEarmarkedFundforModernAgr
8、o-industryTechnologyResearchSysteminTeaIndustryofChineseMinistryofAgriculture(nycytx-26)*通讯作者:梁进,博士,主要研究方向为含茶食品加工技术。E-mail:liangjin
