灵芝红茶复合茶饮料的研制

Preparation of a Compound Beverage with Ganoderma Lucidum and Black Tea

摘要:

探究以灵芝酶解液和红茶浸提液为基础原料，适当添加辅料，制备灵芝红茶复合茶饮料的方法。在酶解法得到灵芝酶解液、浸提法得到红茶浸提液的基础上，通过采用单因素试验和正交试验，以感官评分为指标对加工过程进行优化，运用模糊数学评价法对感官评分进行计算，得到的最佳配方为灵芝酶解液:红茶浸提液:水为42.5:22.5:35、β-环状糊精3%、白糖1.4%、麦芽糊精1.4%、海藻酸钠0.04%、D-异抗坏血酸钠0.024%、CMC-Na 0.18%。按此条件所得的灵芝红茶复合茶感官评价分数最高，风味最佳，保质期可达120 d。对GC-MS分析结果进行谱库检索核对及确认，共鉴定出挥发性成分24种，其中相对含量在2%以上的有2-乙基己醇（78.27%）、1-戊醇（9.30%）、乙酸异戊脂（3.88%）和正十一烷（2.82%），保留了部分灵芝和红茶的香气成分。采用此加工过程开发出一款香气、色泽、汤色和滋味俱佳的灵芝红茶复合茶饮料。

Abstract:

A compound tea beverage was developed by using Ganoderma lucidum enzymolysis solution and black tea extract as the basic raw material and adding proper auxiliary material. The extract of Ganoderma lucidum was obtained by enzymolysis, and the black tea extract was obtained by extraction. Then, the optimum formula was obtained by single factor test and orthogonal test according to sensory evaluation standard and fuzzy mathematics evaluation method. The results showed the best formula was as follows: Ganoderma lucidum extract/black tea extract/water 42.5/22.5/35, β-cyclodextrin 3%, sugar 1.4%, maltodextrin 1.4%, sodium alginate 0.04%, D-sodium ascorbate 0.024% and CMC-Na 0.18%. Under these conditions, the sensory evaluation score of Ganoderma lucidum and black tea compound tea was the highest and shelf life could reach 120 d. 24 kinds of volatile components were identified and confirmed by gas chromatography-mass spectrometry (GC-MS). The relative contents more than 2% among them were 2-ethylhexan-1-ol (78.27%), isoamyl alcohol (9.30%), isoamyl acetate (3.88%) and undecane (2.82%). The aroma components of Ganoderma lucidum and black tea were retained in this beverage.