[目的]优化荷叶功能茶饮料的最佳调配工艺.[方法]以千荷叶为主要原料,先制取荷叶提取液,然后再调配荷叶功能荼饮料,再添加稳定剂以提高产品品质.以荷叶提取液、白砂糖、柠檬酸、膳食纤维为因素,通过单因素和正交试验来确定荷叶功能荼饮料的最佳调配工艺,在此基础上添加稳定剂制成成品.[结果]荷叶功能茶饮料的最佳配方为荷叶提取液30％(彬V)、白砂糖6％、柠檬酸0.05％、膳食纤维0.5％、精制卡拉胶0.05％,制成的荷叶功能茶饮料有淡荷叶香味,口感清爽,具有一定的保健功效.[结论]该研究为荷叶功能茶饮料的生产和加工提供理论依据.%[Objective] To study the optimum production formula of functional lotus leaf tea beverage. [Method] With the main material selected as dry lotus leaf, water extraction of dry lotus leaf was made at first, and then functional lotus leaf tea beverage was produced. The stabilizers were used to improve the quality of the product. Effects of water extraction of dry lotus leaf, white granulated sugar, citric acid, dietary fiber additive amount on the quality of lotus leaf tea beverage were studied by single factor experiment and orthogonal experiment. Then the stabilizers were mixed into the product. [ Result] The optimum production formula of functional lotus leaf tea beverage was as follows; water extraction of dry lotus leaf 30% ( V/V), white granulated sugar 6% f citric acid 0.05% , dietary fiber 0. 5% , and refined carrageenan 0.05% . The beverage showed good features on its cool taste and slight flavor of lotus leaf and had certain health benefits. [ Conclusion ] The paper provided a theoretical basis for production and processing of functional lotus leaf tea beverage.
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