【摘要】 以银耳、茶、枸杞为主要原料研制了一种保健饮品。在正交试验的基础上,以多糖含量和感官评价为考察指标确定了银耳茶的最佳配方为银耳58.3%、枸杞8.4%、绿茶33.3%,最佳生产工艺条件为温度90℃,提取5h。研究了银耳茶在体外清除羟基自由基和超氧自由基的能力,结果表明银耳茶具有较好的清除自由基的作用。更多还原

【Abstract】 The paper concerns with the development process of a functional beverage with tremella, medlar and green tea as the raw material. With the polysaccharide content and sensory evaluation as the evaluation criterion, the optimal recipe is 58.3% tremella, 8.4% medlar and 33.3% green tea. The free-radical scavenging activities were investigated for tremella tea and it is found that the beverage showed high hydroxyl radical and superoxide radical scavenging activities.更多还原