摘要
该试验旨在对柑普茶饮料的制备工艺进行研究。采用单因素试验与正交试验确定了柑普茶饮料配方;在此基础上,分别对该产品的质量指标、抗氧化活性进行了检测和评价。结果表明:柑普茶饮料最佳配方为:茶水比1︰100(g/mL),时间20 min,温度70℃,pH 5。经验证,该浸提条件制作柑普茶饮料感官评分为87.2分,按照此条件生产的柑普茶饮料呈棕黄色,口感醇厚,甜酸适宜,有柑普茶特有的清香,澄清透亮。经检测,此工艺条件下制作的柑普茶饮料产品符合GB 7101—2015《食品安全国家标准饮料》和GB/T 21733—2008《茶饮料》标准要求,且该产品的抗氧化能力均比随机抽取的3种市售茶饮料高,但DPPH自由基清除能力稍弱。
The preparation technology of the Peel Pu’er Tea beverage was studied,the optimal extraction of Peel Pu’er tea beverage was studied by single-factor and orthogonal experiment,and its quality index and antioxidant activities were evaluated.The results showed that the optimal extraction conditions were liquid ratio 1︰100(g/mL),extraction time 20 min,extraction temperature 70℃,and pH 5.0.It was proved that the sensory score of Peel Pu’er tea beverage produced under the extraction condition was 87.2 with its clear and bright solution,brown yellow in color,mellow taste,suitable sweet-sour,and the unique aroma components.According to the test,the tea beverage products obtained by tea beverage preparation process conformed to the national food safety standards of china of the beverage and the tea beverage standards.The Peel Pu’er tea beverage showed a better antioxidant capacity than other three randomly selected commercial tea beverage,and the free radical scavenging ability of DPPH was the opposite.
作者
何秋云
沈莹
黄彬彬
张彩玲
李琴
刘月东
HE Qiuyun;SHEN Ying;HUANG Binbin;ZHANG Cailing;LI Qin;LIU Yuedong(Qinzhou Institute for Food and Drug Control,Qinzhou 535000;Beibu Gulf University,Qinzhou 535011)
出处
《食品工业》
CAS
北大核心
2020年第8期18-21,共4页
The Food Industry
基金
广西食品药品安全科技项目(GXzC2017-D3-D0409-zC)。
关键词
柑普茶
饮料
正交
最佳配比
抗氧化活性
Peel Pu’er tea
beverage
orthogonal
best additive ratio
antioxidant activities
