摘要
研究制作柠檬绿茶保健果冻工艺,为保健果冻的开发提供参考依据。以柠檬和茶叶为主要原料,选择柠檬茶营养保健果冻加工工艺,利用正交试验筛选最佳配方,并对其进行感官品质检验,确定了某些合理的工艺参数。结果表明,最佳工艺条件是柠檬汁添加量为12%,绿茶滤液添加量为20%,复合胶粉添加量为1.0%,蔗糖添加量为12%。该产品具有柠檬和茶的风味,口感爽滑,色泽均匀,酸甜适度,有一定的保健功能,具有开发前景。
This paper studies production and process of lemon tea compound healthy jelly for the development to provide the reference. The orthogonal experiment is designed with lemon, green tea and sugar as the main raw material to study natural hawthorn jelly, and with the sensory quality as evaluation targets. The results show that, the optimum formula of the healthy jelly is obtained by the orthogonal experiment method： which is the lemon juice 12%, green tea water extract 20%, composite thickening agent 1.0% and sugar 12% in healthy jelly. The natural products of lemon and green tea is taste smoothness, uniform color, sweet and sour moderate, have certain health care function, with the development of the future.
出处
《农产品加工（下）》
2013年第5期35-37,40,共4页
Farm Products Processing
关键词
柠檬
绿茶
保健
果冻
最佳工艺
lemon
green tea
healthy
jelly
optimal process
