摘要
以普洱茶为原料,通过浸提、浓缩、干燥等工艺制成普洱茶粉,与产品胶基混合制成普洱茶风味口香糖。本文主要探讨普洱茶汁浓缩、干燥的最佳工艺,以及茶粉用量对口香糖品质的影响。实验结果表明,普洱茶汁最佳浓缩条件为:β-环糊精3·0%、蒸发温度55℃,真空度-0·08MPa,最佳干燥条件为:3倍原茶叶重量的蔗糖、蒸发温度55℃、真空度-0·09MPa、7h。口香糖生产工艺中茶粉最佳添加量为50g/300g胶基。
The Puer tea powder which is made from Puer tea after withdrawing, concentrating and drying was applied to the production of chewing gum.The best condition of concentrating and drying and the influence of tea powder＇s dose on taste of chewing gum were studied in this paper.The best condition of concentrating was： adding 3.0% β- cyclodextrin, temperature 55℃, degree of vacuum-0.08 MPa.The optimal parameters of the drying were：adding 3 times sugar, temperature 55℃, degree of vacuum-0.09MPa, 7h.The best radio of tea powder to gum in processing chewing gum with taste of Puer tea was 1：6.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第12期245-246,249,共3页
Science and Technology of Food Industry
关键词
普洱茶
口香糖
工艺
Puer tea
chewing gum
technology
