Preparation of Sour Papaya Chuan Tea Micro-powder Compound Drink
ZHANG Yu-chen，LI Xie-xin*
（Sichuan TourismCollege，Chengdu 610100，China）
Abstract: The research uses sour papaya and Chuancha micropowder as the main raw materials，supplemented with certain sucrose，citric acid and compound stabilizers to prepare the compound papaya tea micro-powder complex drink with delicious nutrition and unique flavor. Through single factor experiment，the best ratio was obtained: the ratio of acid papaya juice to Sichuan tea was 1∶5，the amount of sucrose added was 16%，and the amount of citric acid added was 0.10%. The composite stabilizer was determined to be xanthan gum. The ratio of sodium carboxymethyl cellulose（CMC-Na）and sodium alginate was 2∶3∶1，and the total addition amount was 0.2%. The average sensory score of the acid papaya Chuan tea micro-powder composite drink was 84.2，which was significantly higher than other proportioning samples.
Key words: sour papaya；Chuancha micropowder；compound drink；formula；processing technology