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中文摘要：
以天麻和花草茶为原料,通过单因素试验和正交试验研究了花草茶最佳浸泡时间、天麻汁酶解条件、天麻花草茶复合饮料调配和澄清工艺,并对产品质量和功能性进行评价。结果显示：天麻汁最优酶解条件为：加酶量0.1%、酶解温度50℃、酶解时间2 h、料液比1：60;花茶草在85℃下的最优浸提时间为40 min;复合饮料调配最优工艺为：天麻汁40 m L、花草茶浸提液100 m L、蔗糖10 g、卡拉胶0.002 g、柠檬酸0.2 g;复合饮料最优澄清工艺：加入2%浓度的澄清剂A组分在40℃下水浴2.5 h,随后加入4%浓度的澄清剂B组分并在30℃水浴保温3 h。制得的复合饮料风味独特、质量稳定,其总酚含量为653.2 mg/L、天麻素含量为22.19 mg/L、DPPH·自由基清除率为95.8%。
英文摘要：
The present study was conducted to investigate the optimum soaking time of herb tea, enzymolysis process for juice of Gastrodia elata., formulating and clarifying process for compound beverage of Gastrodia elata. and herb tea using the single factor and orthogonal experiment, and to assess the quality and function of the product. The results exhibited that the optimum enzymolysis process for juice of Gastrodia elata was 0.1% adding enzyme, 1：60 solid-liquid ratio, enzymolysis at 50 ℃ for 2 h, the optimum soaking time of herb tea is 40 min, the formulating process for compound beverage was 40 m L Gastrodia elata. juice, 100 m L herb tea water extract, 10 g sucrose, 0.002 g carrageenin and 0.2 g citric acid, the clarifying process for compound beverage was as follow： 2.5 h in 2% clarifier A at 40 ℃ and then adding 4% clarifier B for another 3 h at 30 ℃. The compound beverage possessed the unique flavor, and stable quality, in which contents of total phenolic and gastrodin was 653.2 mg/L and 22.19 mg/L, respectively, and scavenging capacity against DPPH· radicals was 95.8 %.
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