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碧根果红茶复合饮料的生产工艺研究

金智伟1,杨莹2,王永强1,罗丽萍1,李映廷1,严毅1*

(1 昆明市海口林场,云南昆明650114;2 西南林业大学西南山地森林资源保育与利用教育部重点实验室,云南昆明650224)

摘要:以碧根果和红茶为原料,奶粉、白砂糖、羧甲基纤维素钠、单双甘油脂肪酸酯、黄原胶、蔗糖脂肪酸酯等为辅料,通过单因素和正交试验方法结合感官评价和稳定系数确定碧根果乳茶的最优配方为碧根果浆15%、红茶汁35%、白砂糖3%、奶粉5%、羧甲基纤维素钠0.20%、单双甘油脂肪酸酯0.10%、黄原胶0.03%、蔗糖脂肪酸酯0.10%,在此条件下可获得形态均匀、棕褐色、口感细腻润滑,且富含碧根果和红茶香气的饮料。

关键词:碧根果;红茶;复合饮料;生产工艺;复合稳定剂

Study on the Production Technology of Compound Drink with Carya illinoensis and Black Tea

JIN Zhi-wei1,YANG Ying2,WANG Yong-qiang1,LUO Li-ping1,LI Ying-ting1,YAN Yi1*

(1 Kunming Haikou Forest Farm,Kunming 650114,China;2 Key Laboratory of Southwest Mountain Forest Resources Conservation and Utilization,Ministry of Education,Southwest Forestry University,Kunming 650224,China)

Abstract: Taking Carya illinoensis,black tea,milk powder,sugar,sodium carboxymethyl cellulose,single-doubleglycerin fatty acid ester,xanthan gum,sucrose fatty acid ester as raw and auxiliary material,respectively,thecompound drink production technology of Carya illinoensis and black tea was studied by single factor experimentsand orthogonal test in combination with sensory evaluation and stability factor. The optimum technological parametersof compound drink were determined as follows:15% Carya illinoensis puree,35% black tea juice,3% sugar,5%milk powder,0.20% sodium carboxymethyl cellulose,0.10% single-double glycerin fatty acid ester,0.03% xanthangum and 0.10% sucrose fatty acid ester. The product obtained under optimal conditions was uniform morphology,tan,delicate and smooth taste,and was rich in the fragrance of Carya illinoensis and black tea.

Key words: Carya illinoensis;black tea;compound drink;production technology;compound stabilizer

中图分类号:TS255.6 文献标志码:A 文章编号:1007-7871(2020)06-0041-06

(2020年 第23卷 第6期)

 

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