【作者】 陈万更；

【导师】 王德祥；

【作者基本信息】 北京林业大学 ， 野生动植物保护与利用， 2006， 硕士

【摘要】 本论文以绿茶枸杞子以及乳酸发酵食品的保健功效在保健食品中的应用为立足点,以绿茶枸杞子为原料,通过浸提、乳酸发酵等工艺生产出乳酸发酵枸杞绿茶饮料,填补了一项茶饮料的空白。文中对原料进行了最佳浸提工艺条件的研究,进行了最佳发酵条件的研究,饮料的最佳口味调配,饮料最佳稳定性及最佳杀菌工艺等的研究,为满足当代人对营养健康的新型保健茶饮料的需求与开发,提供了科学的理论依据。研究结果如下:1.干枸杞理想的浸出工艺条件为枸杞与水的比率1∶15,浸出时间4h,浸出温度70℃。2.绿茶理想的浸出工艺为茶与水的比率1:25,浸出时间50分钟,浸出温度1000C。3.最佳发酵条件为:发酵温度420C,发酵时间16h,接种量5%,枸杞加量/茶加量为3/10,奶粉加量1%,蔗糖加量3%。4.乳酸发酵枸杞绿茶饮料以调糖度130BX风味最好。5.乳酸发酵枸杞绿茶饮料中加入0.15%CMC-Na,0.25%BE-3,0.1%多聚磷酸钠,18-20MPa均质,可保持两个月不出现沉淀。6.乳酸发酵枸杞绿茶饮料杀菌工艺条件的确定为加入0.2‰Nisin,产品可保存2个月。更多还原

【Abstract】 This study aimed at the healing function of green tea, Chinese medlar (Lycium) and lactic acid fermentation food and their application in the food. The fermented medlar-green tea drink which was an innovation in the field was produced by the extraction and fermentation of the Chinese medlar and green tea. In this study, several researches were conducted on the optimum extraction conditions, optimum formation conditions, material preparing for the best tastes, the optimum stability of the drink and the optimum sterilizing techniques. All these researches and experiments were very beneficial to the further R&D of the healing tea drinks. The results of the study are as following:1. The optimum conditions for the extraction of the dry medlars were: Solid and water ration was 1:15, extracting time was 4 hours, extracting temperature was 70℃.2. The optimum conditions for the extraction of the green tea were: Solid and water ration was 1:25, extracting time was 50 minutes, extracting temperature was 100℃.3. The optimum fermentation conditions were: Fermenting temperature: 42℃, fermenting time: 16 hours, inoculation amount: 5%, the ratio of medlar and green tea adding amount was 3/10, and 1% of milk powder, 3% of sucrose.4. The optimum Sugar degree was 130BX to the lactic acid fermented drink.5. The sedimentation was avoided in two month period when 0.15%CMC-Na, 0.25%BE-3 and 0.1%Sodium Polyphosphate was added in the drink which then were homogenized under 18-20 M Pa.6. Sterilizing technique for the lactic acid fermented drink was adding 2‰Nisin in the drink, and the product was preserved 2 months.更多还原