摘 要：本课题以芦笋为主要原料，以白砂糖、菊花、鱼腥草、夏枯草、甘草为辅料调配出纯天然的芦笋凉茶饮料。本课题研究了芦笋凉茶的加工工艺，芦笋最佳护色条件为：醋酸锌0.2%、柠檬酸0.5%、碳酸钠溶液1.0%浸泡2h。通过正交试验确定了凉茶最佳浸提条件。结果表明，最佳浸提条件为：固液比为1:30，提取时间为1h，提取温度为75℃。确定了芦笋凉茶最佳配方为：芦笋汁15%、凉茶汁为6%、白砂糖用量为8%、柠檬酸0.1%。本实验采用的测定方法有：折光仪法测量可溶性固形物含量，酸度计法测定酸度，苯酚-硫酸比色法来测定总糖含量，分光光度法测定总黄酮含量。结果分析可知芦笋凉茶中可溶性固型物为13.0%，pH值为4.2，总糖含量为92.72mg/mL，总黄酮含量为0.464mg/L。芦笋凉茶经120℃灭菌处理10-15min，恒温（37℃）保藏7天无变质现象。
关键词： 芦笋凉茶；加工工艺；配方；营养成分
Abstract：The pure natural asparagus herbal tea drink in this paper is made of asparagus as main raw material and white granulated sugar, chrysanthemum, houttuynia cordata, selfheal, liquorice as auxiliary materials. This paper researches on the processing technology of asparagus herbal tea drink. The result shows that the best color protection of asparagus consists of zinc acetate 0.2%, actric acid 0.5%, sodium carbonate 1.0%, and the soaking time is 2 hours. The best extraction conditions of herbal tea which including solid-to-liquid ratio 1:3, extraction time 1h, extraction temperature 75℃ is confiemde by orthogonal array design. In addition, the best formula of asparagus herbal tea drink includes tainted asparagus juice 15%, auxiliary materials 6%, white granulated sugar 10%, actric acid 0.1%. The main assaying methods in this test contains refractometer method to assay soluble solid, acidimetric method to assay acidity, phenol-sulfuric acid ratio method to assay total reducing sugar and spectrophotometric method to assay total flavanone. The consequence shows that in asparagus herbal tea drink, soluble solid is 13.0%, pH is 4.2, total reducing sugar is 92.72mg/mL, total flavanone is 0.464mg/L. The asparagus herbal tea drink can preserve 7 days with no deterioration phenomenon in constant temperature (37℃) through sterilizing 30min in 80℃.
Keywords Asparagus herbal tea drink Processing technology Formula Nutrition content
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