Food and Fermentation Industries >

2014 , Vol. 40 >Issue 03: 244 - 247

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2014.03.044

Food and Fermentation Industries

Processing technology of pine needles and green tea compound antioxidant beverage

  • YANG Li-hua ,
  • MAI Qi-bin ,
  • YANG Xiao-cui ,
  • DIAO Mei-ling ,
  • WU Xiao-hua ,
  • LIU Ri-miao ,
  • WANG Yi-bin ,
  • CHEN Xiao-yi
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Online published: 2014-03-25

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Abstract

The optimum technology parameters of pine tree needles and green tea compound beverage with higher antioxidant activity were investigated by orthogonal test and sensory evaluation. The optimum extraction conditions of compound beverage were at 90 ℃ for 30 minute,1∶ 80( g∶ mL) mass ratio( pine to green tea was 1∶ 1( g∶ g)/water). The optimum recipe of was: sugar 3 %,citric acid 0. 015 %,and honey 0. 1 %. The final beverage does not only have special fragrance flavor but also has higher antioxidant activity. The total antioxidant capacity of compound beverage was 149. 492U/mL,the hydroxyl radical scavenging capacity was 27. 860 U/mL and the tea polyphenols content was 1941. 183 mg/kg.

Key words： pine needles; green tea; compound beverage; antioxidant

Cite this article

YANG Li-hua , MAI Qi-bin , YANG Xiao-cui , DIAO Mei-ling , WU Xiao-hua , LIU Ri-miao , WANG Yi-bin , CHEN Xiao-yi . Processing technology of pine needles and green tea compound antioxidant beverage[J]. Food and Fermentation Industries, 2014 , 40(03) : 244 -247 . DOI: 10.13995/j.cnki.11-1802/ts.2014.03.044

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