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    碧根果紅茶復合飲料的生產工藝研究

    金智偉1,楊瑩2,王永強1,羅麗萍1,李映廷1,嚴毅1*

    (1 昆明市??诹謭?,云南昆明650114;2 西南林業大學西南山地森林資源保育與利用教育部重點實驗室,云南昆明650224)

    摘要:以碧根果和紅茶為原料,奶粉、白砂糖、羧甲基纖維素鈉、單雙甘油脂肪酸酯、黃原膠、蔗糖脂肪酸酯等為輔料,通過單因素和正交試驗方法結合感官評價和穩定系數確定碧根果乳茶的最優配方為碧根果漿15%、紅茶汁35%、白砂糖3%、奶粉5%、羧甲基纖維素鈉0.20%、單雙甘油脂肪酸酯0.10%、黃原膠0.03%、蔗糖脂肪酸酯0.10%,在此條件下可獲得形態均勻、棕褐色、口感細膩潤滑,且富含碧根果和紅茶香氣的飲料。

    關鍵詞:碧根果;紅茶;復合飲料;生產工藝;復合穩定劑

    Study on the Production Technology of Compound Drink with Carya illinoensis and Black Tea

    JIN Zhi-wei1,YANG Ying2,WANG Yong-qiang1,LUO Li-ping1,LI Ying-ting1,YAN Yi1*

    (1 Kunming Haikou Forest Farm,Kunming 650114,China;2 Key Laboratory of Southwest Mountain Forest Resources Conservation and Utilization,Ministry of Education,Southwest Forestry University,Kunming 650224,China)

    Abstract: Taking Carya illinoensis,black tea,milk powder,sugar,sodium carboxymethyl cellulose,single-doubleglycerin fatty acid ester,xanthan gum,sucrose fatty acid ester as raw and auxiliary material,respectively,thecompound drink production technology of Carya illinoensis and black tea was studied by single factor experimentsand orthogonal test in combination with sensory evaluation and stability factor. The optimum technological parametersof compound drink were determined as follows:15% Carya illinoensis puree,35% black tea juice,3% sugar,5%milk powder,0.20% sodium carboxymethyl cellulose,0.10% single-double glycerin fatty acid ester,0.03% xanthangum and 0.10% sucrose fatty acid ester. The product obtained under optimal conditions was uniform morphology,tan,delicate and smooth taste,and was rich in the fragrance of Carya illinoensis and black tea.

    Key words: Carya illinoensis;black tea;compound drink;production technology;compound stabilizer

    中圖分類號:TS255.6 文獻標志碼:A 文章編號:1007-7871(2020)06-0041-06

    (2020年 第23卷 第6期)

     

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