摘 要：以马蹄淀粉为原料，辅以昭平红茶粉、马蹄皮提取物、蔗糖及硬脂酸镁，采用湿颗粒法制备红茶含片，在传统茶含片的基础上进行原料及风味的创新，以期望开发一款兼具马蹄风味和红茶香气，又具有保健功能的口含片。以感官评分为主要指标来确定马茶口含片的最佳工艺；采用清除DPPH自由基，探索其抗氧化活性。结果表明，成品含27%马蹄皮提取物、5%红茶粉、30%蔗糖、0.6%硬脂酸镁和37.4%马蹄淀粉口感最佳。最佳口感的口含片在浓度为0.032mg/mL的浓度下，对DPPH自由基清除率48.32%，说明口含片具有良好的抗氧化活性。所制得的马茶含片集营养和保健一体，口感清甜，清香宜人，兼具红茶和马蹄的风味，以及清热解毒、生津止渴的功效。
关键词：马蹄皮提取物；红茶；口含片；加工工艺；抗氧化活性
Abstract: Using water chestnut starch as material, supplemented with Zhaoping black tea powder, water chestnut peel extract, sucrose, and magnesium stearate, a wet granulation method was used to prepare black tea buccal tablet. Based on traditional tea buccal tablet, innovative materials and flavors were developed in order to develop a buccal tablet that combines water chestnut flavor and black tea aroma, as well as health benefits. Using sensory evaluation as the main indicator to determine the optimal process for Macha buccal tablet; Exploring its antioxidant activity by scavenging DPPH free radicals. The results showed that the finished product contained 27% water chestnut peel extract, 5% black tea powder, 30% sucrose, 0.6% magnesium stearate, and 37.4% water chestnut starch, which had the best taste. At a concentration of 0.032mg/mL, the best tasting buccal tablet showed a DPPH free radical scavenging rate of 48.32%, indicating that the buccal tablet has good antioxidant activity. The Macha buccal tablet produced integrate nutrition and health benefits, with a sweet and refreshing taste, a pleasant fragrance, and the flavors of black tea and water chestnuts, as well as the effects of clearing heat, detoxifying, generating fluids, and quenching thirst.
Keywords: Extract of water chestnut peel; Black tea; Buccal tablet; Processing technology；Antioxidant activity
--
