[1]徐怀德,张康健,董娟娥,等.杜仲茶饮料加工技术研究[J].西北林学院学报,2003,18(03):69-72.
　On Processing Technology of Eucommia ulmoides Tea Beverage[J].JOURNAL OF NORTHWEST FORESTRY UNIVERSITY,2003,18(03):69-72.
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杜仲茶饮料加工技术研究 ()
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《西北林学院学报》[ISSN:1001-7461/CN:61-1202/S]

卷:
第18卷
期数:
2003年03期
页码:
69-72
栏目:
林产化学
出版日期:
2003-06-29

文章信息/Info

Title:
On Processing Technology of Eucommia ulmoides Tea Beverage
作者:
徐怀德; 张康健; 董娟娥; 杨维霞; 陈月刚
西北农林科技大学,食品科学与工程学院,陕西,杨陵,712100; 西北农林科技大学,林学院,陕西,杨陵,712100
关键词:
杜仲;  茶饮料;  加工技术
分类号:
TS275.4
文献标志码:
A
摘要:
以水提取杜仲汁时间为40 min、温度为70℃,杜仲汁中绿原酸含量为2.4 mg·mL-1、总黄酮含量为1.5 mg·mL-1以上、桃叶珊瑚苷含量为1.7 mg·mL-1以上.用0.5ZTC澄清剂溶液25 g·kg-1澄清提取的杜仲汁对有效成分损失最少,绿原酸损失为0.251 mg·mL-1、总黄酮损失为0.321 mg·mL-1、桃叶珊瑚苷损失为0.348 mg·mL-1.产品配方为杜仲汁60 mL、纯净水960 mL、白糖80 g 、柠檬酸1.6 g等.产品色泽为黄褐色,具有杜仲特有的风味,酸甜适宜,

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备注/Memo

备注/Memo:
引进国际先进农业科技计划(948计划)(99-4-23)
更新日期/Last Update: 2010-04-29