黄桃乌龙复合发酵茶饮料的研制与开发
|
摘要
黄桃乌龙复合发酵茶饮料是以黄桃和乌龙茶为原料,通过向乌龙茶中添加黄桃汁,并进行复合发酵得到的美味健康并具有保健作用的复合饮料。通过单因素和正交试验确定黄桃乌龙复合发酵茶饮料的最佳配比为:3%乌龙茶汁、20%黄桃汁、0.2%柠檬酸、6%白砂糖,稳定剂琼脂粉添加量为0.1%时,所得的黄桃乌龙茶复合发酵饮料口味独特,酸甜适中,无杂质,色泽清亮,符合消费者口味。
This compound fermented beverage taking yellow peach and Oolong tea as main raw material.By adding the juice of yellow peach to the Oolong tea and adjusting the ratio of drinks,a delicious and health compound fermented beverage was produced.By single factor and orthogonal experiment,the better formula ratio as follows :3 percent Oolong tea,20 percent yellow peach juice,0.2 percent citric acid,6 percent white sugar,0.1 percent stabilizing agent agar.In this addition,the fermented beverage has a special taste,the drinks taste sweet and sour moderate,without impurities,the color is clear,suitable for customers to drink.
This compound fermented beverage taking yellow peach and Oolong tea as main raw material.By adding the juice of yellow peach to the Oolong tea and adjusting the ratio of drinks,a delicious and health compound fermented beverage was produced.By single factor and orthogonal experiment,the better formula ratio as follows :3 percent Oolong tea,20 percent yellow peach juice,0.2 percent citric acid,6 percent white sugar,0.1 percent stabilizing agent agar.In this addition,the fermented beverage has a special taste,the drinks taste sweet and sour moderate,without impurities,the color is clear,suitable for customers to drink.
引文
[1]谢建桦,张雷,贾有青,等.桑葚发酵饮料的研制与开发[J].粮食与食品工业,2018,25(3):24-27.
[2]高瑞飞,史宗义,王昌禄.金盏乌龙茶饮料加工工艺的研究[J].饮料工业,2014,17(5):7-10.
[3]代祥青,彭远菊,闫刚,等.发酵型普洱茶饮料加工工艺研究[J].安徽农业科学,2018,46(12):178-181.
[4]范俊华,肖志剑,张文,等,植物乳杆菌发酵柚子汁复合饮料的研制[J].食品发酵工业,2017,43(3):140-143.
[5]杨琳琳,唐琳,谢英勃.益生菌发酵玫瑰花饮料的工艺条件优化[J].食品工业,2018,39(9):100-105.
[6]蔡文超,唐凤仙,单春会,等.沙棘葡萄复合饮料发酵工艺初探[J].中国酿造,2017,36(12):176-180.
[7]辛燕花,张铁丹,刘阳,等,陈皮雪梨发酵灵芝菌种复合饮料的条件优化及其抗氧化性研究[J].山西农业大学学报:自然科学版,2018,38(9):43-51.
[8]Kassia Kiss Firmino Dourado Costa,Manoel Soares Soares Júnior,Sarah Inês Rodrigues Rosa,et al.Changes of probiotic fermented drink obtained from soy and rice byproducts during cold storage[J].LWT-Food Science and Technology,2017,78:23-30.
[9]Juliana S.Farah,Caroline B.Araujo,Lauro Melo.Analysis of yoghurts',whey-based beverages'and fermented milks'labels and differences on their sensory profiles and acceptance[J].International Dairy Journal,2017,68(5):17-22.
[10]JianCai Zhu,Feng Chen,LingYing Wang,YunWei Niu,ZuoBing Xiao.Evaluation of the synergism among volatile compounds in Oolong tea infusion by odour threshold with sensory analysis and E-nose[J].Food Chemistry,2017,221(15):1480-1490.
[11]谢小瑜,陈奇,覃俊达.发酵型红枣米乳饮料的稳定性研究[J].轻工科技,2018(10):37-39.
[12]李璐琦,葛含静,兰永丽等.黑米红枣乳酸菌发酵饮料品质分析[J].西北农业学报,2018(9):1-8.
[13]Jiajia Li,Qiong Xiao,Yufeng Huang,et al.Tannase application in secondary enzymatic processing of inferior Tieguanyin oolong tea[J].Electronic Journal of Biotechnology 2017,28(10)1016.
[14]Lanting Zeng,Ying Zhou,Xiumin Fu,et al.Does oolong tea(Camellia sinensis)made from a combination of leaf and stem smell more aromatic than leaf-only tea?Contribution of the stem to oolong tea aroma[J].Food Chemistry,2017,237(15):488-498.
[15]郑宋友,段红梅,吴淑清.黄浆水苹果汁复合饮料的研制[J].江苏调味副食品,2018(3):9-12.
[16]张丹,田德雨,郑晓楠,等.百香果枸杞复合饮料的研制[J].食品工程,2018(3):12-14.
[17]刘艳怀,尹俊涛,雷勇,等.黑枸杞蓝莓复合饮料的配方工艺研究[J].农产品加工,2018(15):28-30.
[18]孙军涛,肖付刚,高慧丽.贡菊雪梨复合饮料的研制[J].许昌学院学报,2018,37(8):55-59.
[19]刘春娟.一种桑葚红枣复合饮料的研制[J].吉林农业,2018(19):124.
[2]高瑞飞,史宗义,王昌禄.金盏乌龙茶饮料加工工艺的研究[J].饮料工业,2014,17(5):7-10.
[3]代祥青,彭远菊,闫刚,等.发酵型普洱茶饮料加工工艺研究[J].安徽农业科学,2018,46(12):178-181.
[4]范俊华,肖志剑,张文,等,植物乳杆菌发酵柚子汁复合饮料的研制[J].食品发酵工业,2017,43(3):140-143.
[5]杨琳琳,唐琳,谢英勃.益生菌发酵玫瑰花饮料的工艺条件优化[J].食品工业,2018,39(9):100-105.
[6]蔡文超,唐凤仙,单春会,等.沙棘葡萄复合饮料发酵工艺初探[J].中国酿造,2017,36(12):176-180.
[7]辛燕花,张铁丹,刘阳,等,陈皮雪梨发酵灵芝菌种复合饮料的条件优化及其抗氧化性研究[J].山西农业大学学报:自然科学版,2018,38(9):43-51.
[8]Kassia Kiss Firmino Dourado Costa,Manoel Soares Soares Júnior,Sarah Inês Rodrigues Rosa,et al.Changes of probiotic fermented drink obtained from soy and rice byproducts during cold storage[J].LWT-Food Science and Technology,2017,78:23-30.
[9]Juliana S.Farah,Caroline B.Araujo,Lauro Melo.Analysis of yoghurts',whey-based beverages'and fermented milks'labels and differences on their sensory profiles and acceptance[J].International Dairy Journal,2017,68(5):17-22.
[10]JianCai Zhu,Feng Chen,LingYing Wang,YunWei Niu,ZuoBing Xiao.Evaluation of the synergism among volatile compounds in Oolong tea infusion by odour threshold with sensory analysis and E-nose[J].Food Chemistry,2017,221(15):1480-1490.
[11]谢小瑜,陈奇,覃俊达.发酵型红枣米乳饮料的稳定性研究[J].轻工科技,2018(10):37-39.
[12]李璐琦,葛含静,兰永丽等.黑米红枣乳酸菌发酵饮料品质分析[J].西北农业学报,2018(9):1-8.
[13]Jiajia Li,Qiong Xiao,Yufeng Huang,et al.Tannase application in secondary enzymatic processing of inferior Tieguanyin oolong tea[J].Electronic Journal of Biotechnology 2017,28(10)1016.
[14]Lanting Zeng,Ying Zhou,Xiumin Fu,et al.Does oolong tea(Camellia sinensis)made from a combination of leaf and stem smell more aromatic than leaf-only tea?Contribution of the stem to oolong tea aroma[J].Food Chemistry,2017,237(15):488-498.
[15]郑宋友,段红梅,吴淑清.黄浆水苹果汁复合饮料的研制[J].江苏调味副食品,2018(3):9-12.
[16]张丹,田德雨,郑晓楠,等.百香果枸杞复合饮料的研制[J].食品工程,2018(3):12-14.
[17]刘艳怀,尹俊涛,雷勇,等.黑枸杞蓝莓复合饮料的配方工艺研究[J].农产品加工,2018(15):28-30.
[18]孙军涛,肖付刚,高慧丽.贡菊雪梨复合饮料的研制[J].许昌学院学报,2018,37(8):55-59.
[19]刘春娟.一种桑葚红枣复合饮料的研制[J].吉林农业,2018(19):124.