玫瑰茄果蔬调味茶饮料的研制
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摘要
以玫瑰茄、菠萝、黄瓜为原料,通过茶水比、浸提温度、浸提时间3个单因素条件和正交试验对茶汤(玫瑰茄汁)的浸提条件进行优化;通过菠萝黄瓜果蔬汁与玫瑰茄汁的比例、菠萝黄瓜果蔬汁的配比、稳定剂的种类、稳定剂的添加量4个单因素条件和正交试验对玫瑰茄果蔬调味茶饮料的配方进行优化,确定玫瑰茄果蔬调味茶饮料的最佳配方。结果表明:茶汤最佳浸提条件为茶水料液比为1∶70(g/mL),浸提温度85℃,浸提时间20 min。玫瑰茄果蔬调味茶饮料的最佳配比为果蔬汁与玫瑰茄汁体积比为2∶3,菠萝汁与黄瓜汁体积比为4∶1,稳定剂海藻酸钠添加量为0.05%。
Roselle,pineapple and cucumber were used as raw materials,and three-factor conditions including tea-to-water ratio,extraction temperature and extraction time,and orthogonal experiment were used to optimize the extraction conditions of tea soup(roselle).Then the four single factors including the ratio of roselle juice to pineapple-cucumber juice,the ratio of pineapple-cucumber juice,the type of stabilizer,and the amount of stabilizer,and orthogonal experiments were carried out to optimize the formula of flavoring roselle tea beverage.The results showed that the optimum extraction condition of tea soup is that the mass-to-volume ratio of tea to water was 1 ∶ 70(g/mL)temperature was 85 ℃,extraction time was 20 min.The optimum formula of flavoring roselle tea beverage were with 2 ∶ 3(volume ratio)fruit vegetable juice-to-roselle juice ratio,4 ∶ 1(volume ratio)for pineapple to cucumber juice ratio,and with addition of 0.05 % sodium alginate as stabilizer.The functional flavored tea beverage has delicate and sweet taste,good transparency,luster and no stratification.
Roselle,pineapple and cucumber were used as raw materials,and three-factor conditions including tea-to-water ratio,extraction temperature and extraction time,and orthogonal experiment were used to optimize the extraction conditions of tea soup(roselle).Then the four single factors including the ratio of roselle juice to pineapple-cucumber juice,the ratio of pineapple-cucumber juice,the type of stabilizer,and the amount of stabilizer,and orthogonal experiments were carried out to optimize the formula of flavoring roselle tea beverage.The results showed that the optimum extraction condition of tea soup is that the mass-to-volume ratio of tea to water was 1 ∶ 70(g/mL)temperature was 85 ℃,extraction time was 20 min.The optimum formula of flavoring roselle tea beverage were with 2 ∶ 3(volume ratio)fruit vegetable juice-to-roselle juice ratio,4 ∶ 1(volume ratio)for pineapple to cucumber juice ratio,and with addition of 0.05 % sodium alginate as stabilizer.The functional flavored tea beverage has delicate and sweet taste,good transparency,luster and no stratification.
引文
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[2]林三清,夏敬民,叶健晶,等.纯天然菠萝饮料的研制[J].岭南师范学院学报,2010,31(3):83-87
[3]马栎,李逸鹤,卢海涛,等.大米大豆枸杞复合饮料工艺研究[J].食品研究与开发,2014,35(23):56-59
[4]武永福,张宁.苹果茶复合饮料工艺研究[J].中国食物与营养,2014,20(8):56-60
[5]路彦霞,李洋,贾永红,等.雪梨龙井复合茶饮料的研制[J].食品研究与开发,2017,38(23):114-119
[6]刘金,方俊,谢艳华,等.灵芝红茶复合茶饮料的研制[J].现代食品科技,2017,33(11):191-200,164
[7]胡继松,胡亚平,王克勤,等.金针菇苹果复合饮料的研制[J].湖南农业科学,2014(5):56-59
[8]孙红艳,王小云,刘文星.绿茶-猕猴桃复合饮料制取工艺研究[J].食品工业科技,2014,35(1):227-231,236
[9]王磊,边忠博,陈宇飞.黑木耳红枣复合饮料工艺的研究[J].食品工业科技,2013,34(23):271-274
[10]唐华丽,王兆丹,杨帆.木瓜金针菇复合饮料的研制[J].包装与食品机械,2013,31(2):6-8,27