摘要
为研制风味独特、营养丰富的火龙果果粒蜜茶饮料,采用正交试验分别对绿茶汁的最佳浸提条件、果粒蜜茶的最佳配方、果粒悬浮剂的选择和使用进行研究。结果表明,绿茶汁浸提的最佳条件为:茶水比1∶50(m∶m)、浸提温度80℃,浸提时间10 min;火龙果果粒蜜茶调配最佳工艺和配方为:果汁与茶汁比2∶1(V∶V),蜂蜜添加后的糖度为14%,柠檬酸添加量0.1%,p H 4.0,果粒添加量8%,琼脂添加量0.13%,CMC-Na添加量0.06%。该条件下制得的火龙果果粒蜜茶饮料清新柔和,酸甜爽口,感官品质评分最高。
To prepare the pitaya pulp partical honey tea with unique flavor and rich nutrition,we studied on the optimum condition of extracting of green tea, the best formula of grain honey tea and the selection of suspension stabilizer by orthogonal tests. The results showed that, the best conditions for extracting green tea were as follows, the ratio of tea and water was 1∶50(m∶m), the extraction temperature was 80 ℃, and the extraction time was 10 min. The best blending technology and formula of pitaya pulp partical honey tea were as follows, the ratio of juice and tea was 2∶1(V∶V),the sugar degree after adding honey was 14%, the amount of citric acid was 0.1%, the p H was 4.0, the addition of pitaya pulp partical was 8%, the agar amount was 0.13%, and the CMC-Na amount was 0.06%. Under these conditions, the pitaya pulp partical honey tea beverage had fresh and soft flavor, moderate sweet and sour taste, and the best sensory score.
出处
《保鲜与加工》
CAS
北大核心
2016年第4期67-72,共6页
Storage and Process
基金
贵州省科学技术厅联合基金项目(黔科合LH字[2015]7174)
关键词
火龙果
果粒
蜜茶
饮料
研制
工艺
pitaya
pulp partical
honey tea
beverage
preparation
process
