摘要
以"大十"桑椹为原料,经科学勾兑、精心加工而成的一种营养丰富、方便饮用的速溶茶。通过一系列单因子和正交试验,确定了桑椹速溶茶的最佳配方和最优工艺条件。结果表明:桑椹速溶茶宜用20%麦芽糊精为助干剂;采用离心喷雾干燥方法,最佳工艺参数:雾化器喷头转速30 000 r/min、物料进料速度40 r/min、进出口温度180/80℃;桑椹速溶茶最佳配方:原果汁含量70%,糖酸比20∶1,加糖量8.0%。
＂Big Ten＂ mulberry was the raw materials, the scientific blending and carefully processing produced a nutrient enriched instant tea. Through a series of single factor and orthogonal test, the best formula of mulberry instant tea and optimum conditions-were obtained. The results showed 20% maltodextrin was the best drying agent. By spray- drying method, the optimum parameters were： nebulizer nozzle speed 30 000 r/min, the material feeded speed 40 r/ min, inlet and outlet temperature 180/80℃. The mulberry instant tea formula was： original fruit juice contentT0% , sugar acid ratio 20： 1, sugar content 8.0%.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2013年第2期114-116,共3页
Food and Fermentation Industries
关键词
桑椹速溶茶
工艺
研究
mulberry instant tea, process, research
