《饮料工业》杂志
设为首页 | 加入收藏
 
最新文章
传统蜂蜜柚子茶工艺优化

乔倩1,李远志1,汪庆南2,朱佳蕾2,程晓莹1,陈佩1*

(1 华南农业大学食品学院,广东广州510642;2 广东十记果业有限公司,广东广州514000)

摘要:本实验以市售沙田柚为原料,保留了传统蜂蜜柚子茶的制作方法,剔除了增稠剂的使用,以蜂蜜和果葡糖浆为配料,通过单因素及正交试验优化了蜂蜜柚子茶的配方。蜂蜜柚子茶的最优工艺为皮肉比1∶2.6,果糖蜂蜜比1∶1,白砂糖添加量16%,柠檬酸添加量0.4%。影响蜂蜜柚子茶感官评分的主次因素为:果糖蜂蜜比>皮肉比>柠檬酸用量>白砂糖添加量。由最佳配方制作而成的蜂蜜柚子茶色泽淡黄,香气浓郁,口感好,酸甜适中。

关键词:沙田柚;蜂蜜柚子茶;工艺优化

 

Optimization of Traditional Honey Pomelo Tea Processing

QIAO Qian1,LI Yuan-zhi1,WANG Qing-nan2,ZHU Jia-lei2,CHENG Xiao-ying1,CHEN Pei1*

(1 College of Food Science,South China Agricultural University Guangzhou 510642,China;2 Guangdong ten Kee Fruit Industry Company,Guangzhou 510642,China)

Abstract: This paper used the commercially available Shatian pomelo as main material,and honey and high fructosecorn syrup were taken as ingredients to optimize Honey Pomelo tea processing by single factor and orthogonalexperiments. The recipe was optimized as follows: Shaddock peel: Shaddock pulp=1∶2.6,high fructose corn syrup:honey=1∶1,sugar 16%,and dosage of citric acid 0.4%. The affection factors of sensory score sequence from high tolow was high fructose corn syrup: honey,Shaddock peel: Shaddock pulp,dosage of citric acid,and sugar. Theproducts had light yellow color,aroma favor and suitable sweet taste.

Key words: shatian pomelo;honey pomelo tea;process optimization

(2016年第19卷第5期)

版权所有:中国饮料工业协会 电话:010-84464668
邮箱:ylgy@chinabeverage.org 传真:010-84464236 邮编:100027 地址:北京市朝阳区东三环北路丙二号天元港中心B座1702室
OEM:201107272203261305