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中国农学通报

中国农学通报 ›› 2015, Vol. 31 ›› Issue (6): 216-222.doi: 10.11924/j.issn.1000-6850.2014-1967

所属专题： 园艺

• 食品 营养 检测 安全 • 上一篇    下一篇

绿茶-火龙果复合饮料制取工艺研究

孙红艳,李丹丹,商 丽,周剑武,沈金艳,樊晨芬,邵成成   

  1. (太原科技大学化学与生物工程学院,太原 030021）
  • 收稿日期:2014-07-17 修回日期:2014-12-11 接受日期:2014-12-22 出版日期:2015-03-20 发布日期:2015-03-20
  • 通讯作者: 孙红艳
  • 基金资助:
    太原科技大学青年基金项目“中草药对两种细菌的体外抑菌活性研究”(20133010)；太原科技大学大学生创新训练计划项目“几种中药草对金黄色葡萄球菌的抑制活性研究”(xj2014092)。

Optimization of Processing Technology and Formulation of
Green Tea-Dragon Fruits Compound Beverage

Sun Hongyan, Li Dandan, Shang Li, Zhou Jianwu, Shen Jinyan, Fan Chenfen, Shao Chengcheng   

  1. (College of Chemical and Biological Engineering, Taiyuan University of Science and Technology, Taiyuan 030021)
  • Received:2014-07-17 Revised:2014-12-11 Accepted:2014-12-22 Online:2015-03-20 Published:2015-03-20

摘要： 为优化绿茶-火龙果饮料的制取工艺，以绿茶、火龙果为主要原料，辅以一定的柠檬酸和蔗糖，配制出风味独特营养丰富的火龙果-绿茶饮料。设计单因素试验以确定正交试验各因素筛选水平范围，结合正交试验分析结果和感官综合评分，探讨火龙果绿茶饮料的生产工艺和操作要点。结果表明：绿茶与火龙果汁复合饮料的料比为2:1，脱脂奶添加量为9%，柠檬酸添加量为0.20%，蔗糖添加量为4%；在此生产工艺条件下，所得产品呈翠绿色、口感佳、稳定性良好，蛋白质含量为9.34 mg/mL，Vc含量为 438 μg/mL，总糖含量为2.5%，茶多酚含量为11.5%，无超标重金属、无菌类污染，可在实际生产中加以应用。

关键词: 防治效果, 防治效果

Abstract: This study aimed to develop a new green tea and dragon fruits compound beverage with unique flavor, with green tea and dragon fruits as the main raw materials, supplemented by some citric acid and sucrose. Single factor experiment was adopted to determine the screening level range of orthogonal experiment, and then combined the orthogonal experiment analysis results and comprehensive sensory score to optimize the processing technology and formulation of the beverage. The result showed that the best technological parameters of optimum green tea-dragon fruits compound beverage were as follows: green tea to dragon fruits ratio of 2:1, the skimmed milk concentration of 9%, citric acid addition of 0.20%, sugar addition of 4%. Under these conditions, the product obtained good taste and excellent stability with the content of protein of 9.34 mg/mL, the Vc content of 438 μg/mL, the total sugar content of 2.5%, the tea polyphenol content of 11.5%, there were no toxic elements and microbial contamination, and this processing technology would provide academic and theoretic ground for fruit composite beverage production.