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低糖苦瓜绿茶复合饮料的研制

付兴周1,张瑞1,付一凡2
(1 安阳工学院生物与食品工程学院,河南安阳455000;
2周口师范学院生命科学与农学学院,河南周口466000)

摘要:以新鲜苦瓜、绿茶为主料,木糖醇、蔗糖及柠檬酸等为辅料,研制新型清凉保健茶饮料。利用单因素实验和正交试验方法,以感官评价为依据研制低糖苦瓜绿茶复合饮料的最佳配方。结果表明,最佳配方为:苦瓜汁添加量为7%,绿茶浸提液添加量为20%,木糖醇与蔗糖总量为6%(质量比为1∶1),柠檬酸添加量为0.2%,用去离子水定容至100%。以此组合制得的产品色泽浅绿、香气协调、酸甜适中、质地澄清均一、后味绵长,茶多酚含量342mg/kg、可溶性固形物5.2%、pH5.8。

关键词:苦瓜;绿茶;木糖醇;复合饮料

 

Development of LowSugar Bitter Melon Green Tea Compound Beverage

FU Xing-zhou1,ZHANG Rui1,FU Yi-fan2
(1 College of Biology and Food Engineer,Anyang Institute and Technology,Anyang 455000,China;
2 College of Life Science and Agriculture,Zhoukou Normal University,Zhoukou 466000,China)

Abstract: With fresh balsam pear and green tea as main materials,xylitol,sugar and citric acid as auxiliary materials,a new refreshing health tea beverage was developed. The optimum formula of low-sugar bitter gourd green tea compound beverage was developed by single factor test and orthogonal test based on sensory evaluation. The results showed that the optimum formula was as follows: balsam pear juice 7%,green tea juice 20%,xylitol and sugar 6%(ratio 1∶1),citric acid 0.2%,and deionized water 100%. The product has light green color,harmonious aroma,moderate sweetness and sour,uniform texture,long aftertaste,342mg/kg tea polyphenols content,5.2% soluble solids,pH5.8.

Key words: bitter melon;green tea;xylitol;mixed drink

 

(2019年第22卷第5期)

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