Technical Study on Compound Health Beverage of Honeysuckle and Black Tea
SONG Zhao-jun et al(School of Food Science and Technology,Henan College of Science and Technology,Xinxiang,Henan 453003)
[Objective] The purpose of the research was to investigate the processing technique of compound health beverage of honeysuckle and black tea.[Method] With the extracted liquids of honeysuckle and black tea,sugar,and citric acid as main material,a new type of health beverage was made via preparing,filling,sterilization(85～90 ℃,1～2 min) and other processing technique.Through the L9(34)orthogonal experiment,the optimal extraction processing technique of honeysuckle and black tea as well as the optimal formula of its compound health beverage were ascertained separately.[Result] The optimal extraction processing technique of honeysuckle was adding water 40 times of the honeysuckle and extracting at 90 ℃ for 30 min.The optimal extraction processing technique of black tea was adding water 50 times of the black tea and extracting at 80 ℃ for 15 min.The optimal formula for the compound beverage was as follows: the volume ratio of the extracting solutions of honeysuckle to black tea was 3∶7,with 11% sugar and 0.05% citric acid.[Conclusion] This product had the sweetness and bitterness of honeysuckle,and the strong fragrance of black tea.It was moderately sweet and acid,with a refreshing and delectable flavour.Moreover,it had functions of antiphlogosis,detoxification,lowering lipid and improving eyesight,etc.