低糖冰红茶的研制.pdfVIP

DOI:10.13982/j.mfst.1673-9078.2009.07.014 现代食品科技 Modern Food Science and Technology 2009, Vol.25, No.7 低糖冰红茶的研制 庞振国 1 2 2 ，梁莹 ，崔炳群 （1.广东加多宝饮料食品有限公司，广东 东莞 523852）（2.广东省食品工业研究所，广东 广州 510308） 摘要：对低糖冰红茶的生产工艺进行了研究，通过实验确定了其原料与原料比、原料浸提工艺和配方中各添加剂的具体 配比。其最佳原料及原料比为 m(祁门红茶叶):m(英德红茶叶)=3:2；原料的浸提工艺为 m(水):m(茶叶)=150: 1，90 ℃下浸提 10 min ，浸提前先在水中添加0.1%β-环状糊精，浸提后要将茶汤快速冷却到 5 ℃后静置 1 h，并过滤两次去除茶乳酪，这样灌装 后冰红茶放置 40 d 依然可保持明亮澄清；配方中各添加剂的具体配比分别为：柠檬酸 0.18% ，柠檬酸钠0.10% ，蔗糖4.0% ， 安赛蜜 0.011% ，三氯蔗糖0.003% ，冰红茶香精0.02 % ，柠檬香精0.01 % ，蜂蜜香精0.01 % ，其中安赛蜜和三氯蔗糖有20% 的甜度增效作用。 关键词：低糖；冰红茶；茶乳酪；酸味剂；甜味剂；香精 中图分类号：TS201.1；文献标识码：A ；文章篇号:1673-9078(2009)07-0819-04 Preparation of a Low-sugar Ice Tea 1 2 2 PANG Zhen-guo , LIANG Ying , CUI Bing-qun （1.Guangdong Jiaduobao Drink Food Company Ltd, Dongguan 523852, China） （2.Guangdong Food Industry Institute, Guangzhou 510308, China ） Abstract: A low-sugar ice tea drink was developed in this paper. Results showed that the optimum Qimen and Yingde tea leaf ratio was 3:2. For the extraction of the tea leaf mixture, the best solid-liquid ratio, the β-cyclodextrin content in extracting water extraction time and temperate were 150:1, 0.1%, 10min and 90℃, respectively. The extracts was quickly cooled to 5℃ and set for precipitation for 1h. After filtrated twice to remove tea cream, the extracts was mixed with the following additives: 0.18% citric acid, 0.10% trisodium citrate, 4.0% sugar, 0.011% Ace-K, 0.003% sucrolose , 0.02% ice tea fl