摘要:研制新型牛蒡茶。对牛蒡进行酶解、护色处理。采用冷冻干燥、喷雾干燥、真空干燥对打浆后的牛蒡液进行干燥，研究其干燥后营养成份的损失、含糖量、护色剂对其影响以及溶解性、颜色的变化，得到制备新型牛蒡茶的最佳工艺。对牛蒡粉酶解，得到2%纤维素酶的水解后其效果最好，还原糖含量13.2311g/100g牛蒡粉。对牛蒡粉进行护色处理，维生素C护色效果较好。冷冻干燥处理的牛蒡粉处理的效果较好，色泽怡人，还原糖含量达到12.1199g/100g，低聚糖含量0.06133g/g，黄酮含量达到2.1366mg/g，溶解效果好，无沉淀。

关键词：牛蒡；低聚糖；冷冻干燥；还原糖；黄酮

Abstract:To study the different approach of new Arctium lappa L. tea. Feeze-drying, spray drying, vacuum drying dried beaten Arctium lappa L. liquid study. After drying, the loss of nutrients, color fixative effect and solubility, color change, new optimal Arctium lappa L. tea. Arctium lappa L. powder of hydrolysis, to give 2% cellulase enzyme hydrolysis of the best of its content of reducing sugar 13.2311g/100g. On Arctium lappa L. powder to protect color treated, vitamin C protect color better. Freeze-dried Arctium lappa L. powder handling is better, the color attract people, reducing sugar content reaches 12.1199g/100g, oligosaccharide content 0.06133g / g. Flavonoids reach 2.1366mg / g, dissolve effect, no precipitation.

Keywords  Arctium lappa L.  oligosaccharides  freeze-dried  reducing sugar flavonoids