《饮料工业》杂志
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青梅红茶菌复合饮料的研制

刘红,姜明洪,张明*,吴光虹

(青岛崂山矿泉水有限公司,山东青岛266101)

摘要:选用优质青梅和红茶为主要原料,研究青梅汁浓缩液和红茶菌的制取工艺,通过对青梅汁浓缩液、红茶菌发酵液、白砂糖和柠檬酸的添加量进行正交试验和极差分析,确定出青梅红茶菌复合饮料的最佳配比是红茶菌发酵液添加量3%,青梅汁浓缩液添加量0.1%,白砂糖添加量12%,柠檬酸添加量0.15%,添加0.05%的CMC-Na 作为稳定剂,0.02%的抗坏血酸作为抗氧化剂,同时可添加适量的食用香精,使该饮料风味更加突出完美。该饮料色泽为金黄色,清澈透明,无沉淀不分层,有浓郁的青梅风味,无异味,酸甜可口,清爽宜人。该复合饮料工艺简单,成本低,发酵周期短,为充分利用青梅资源,丰富红茶菌饮料产品种类提供了一种新途径。

关键词:青梅;红茶菌;复合饮料;加工工艺

Preparation of Green Plum-tea Fungus Compound Beverage

LIU Hong,JIANG Ming-hong,ZHANG Ming*,WU Guang-hong

(Qingdao Laoshan Mineral Water Co., Ltd.,Qingdao 266101,China)

Abstract: In this paper,high-quality green plum and black tea are selected as the main raw materials to study theproduction technique of green plum concentrated juice and Kombucha. By orthogonal test and range analysis of greenplum concentrated juice,kombucha,sugar and citric acid,optimal proportion of plum-tea compound beveragedetermined: kombucha addition 3%,plum juice concentrate addition 0.1%,sugar 12%,citric acid 0.15%,0.05%CMC-Na as stabilizer,0.02% ascorbic acid as an antioxidant,and flavor. The flavor of the beverage is more prominent.The color of clear beverage with no precipitation and no impurities is golden yellow,with rich plum flavor. Thecompound beverage has the advantages of simple process,low cost,and short fermentation cycle. It provides a newway to make full use of green resources,and to enrich the Kombucha beverage products.

Key words: Kombucha;plum;compound beverage;processing technology

 

(2016年第19卷第3期)

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