绿茶-火龙果复合饮料制取工艺研究-中国农学通报.PDFVIP

中国农学通报 2015,31(6):216-222 Chinese Agricultural Science Bulletin 绿茶-火龙果复合饮料制取工艺研究 孙红艳，李丹丹，商 丽，周剑武，沈金艳，樊晨芬，邵成成 （太原科技大学化学与生物工程学院，太原030021） 摘 要：为优化绿茶-火龙果饮料的制取工艺，以绿茶、火龙果为主要原料，辅以一定的柠檬酸和蔗糖，配 制出风味独特营养丰富的火龙果-绿茶饮料。设计单因素试验以确定正交试验各因素筛选水平范围，结 合正交试验分析结果和感官综合评分，探讨火龙果绿茶饮料的生产工艺和操作要点。结果表明：绿茶与 火龙果汁复合饮料的料比为2:1，脱脂奶添加量为9% ，柠檬酸添加量为0.20% ，蔗糖添加量为4% ；在此 生产工艺条件下，所得产品呈翠绿色、口感佳、稳定性良好，蛋白质含量为9.34 mg/mL ，V 含量为 c 438 µg/mL，总糖含量为2.5%，茶多酚含量为11.5%，无超标重金属、无菌类污染，可在实际生产中加以应用。 关键词：绿茶；火龙果；复合饮料；加工工艺 中图分类号：TS275.5 文献标志码：A 论文编号：2014-1967 OptimizationofProcessingTechnologyandFormulationof GreenTea-DragonFruitsCompoundBeverage SunHongyan,LiDandan,ShangLi,ZhouJianwu,ShenJinyan,FanChenfen,ShaoChengcheng (CollegeofChemicalandBiologicalEngineering,TaiyuanUniversityofScienceandTechnology,Taiyuan030021) Abstract: Thisstudyaimedtodevelopanewgreenteaanddragonfruitscompoundbeveragewithunique flavor,withgreenteaanddragonfruitsasthemainrawmaterials,supplementedbysomecitricacidand sucrose.Singlefactorexperimentwasadoptedtodeterminethescreeninglevelrangeoforthogonalexperiment, andthencombinedtheorthogonalexperimentanalysisresultsandcomprehensivesensoryscoretooptimizethe processing technology and formulation of the beverage. The result showed that the best technological parametersofoptimumgreentea-dragonfruitscompoundbeveragewereasfollows:greenteatodragonfruits ratioof2:1,theskimmedmilkconcentrationof9%,citricacidadditionof0.20%,sugaradditionof4%.Under these conditions, the product obtained good taste and excellent stability with the content of protein of 9.34mg/mL,theV contentof438µg/mL,thetotalsugarcontentof2.5%,theteapolyphenolcontentof 11.5%