【摘要】 利用正交试验对红薯叶的浸提条件、原料配比和稳定性进行研究。在浸提时间5h、温度60℃、红薯叶∶水为1∶35、糖10%、盐0.3%、柠檬酸0.015%时,研制出了以红薯叶为原料,色、香、味俱佳的保健饮料,该饮料风味浓郁,口感柔和,清凉止渴。更多还原

【Abstract】 Orthogonal tests were carried out on the extraction conditions for Pachyrhizus leaf,the proportions of ingredients,and the stability of beverage. A Pachyrhizus leaf health beverage characterized by nice colour, aroma and taste,soft texture and refreshing effect was obtained on the conditions as follows: extraction for 5 h at 60℃,Pachyrhizus leaf : water = 1:35,sugar 10%,salt 0.3%,and citric acid 0.015%.更多还原