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酸木瓜川茶微粉复合饮品的研制

张羽晨,李燮昕*
(四川旅游学院,四川成都610100)

摘要:该研究以酸木瓜、川茶微粉为主要原料,辅以一定的蔗糖、柠檬酸、复合稳定剂,制得营养美味、风味独特的酸木瓜川茶微粉复合饮品。通过单因素实验,得出最佳配比为:酸木瓜汁与川茶比为1∶5,蔗糖添加量16%,柠檬酸添加量0.10%,确定复合稳定剂以黄原胶、羧甲基纤维素钠(CMC-Na)、海藻酸钠比例2∶3∶1,总添加量为0.2%。酸木瓜川茶微粉复合饮品的平均感官评分为84.2,显著高于其他配比样品。
关键词:酸木瓜;川茶微粉;复合饮品;配方;加工工艺

Preparation of Sour Papaya Chuan Tea Micro-powder Compound Drink
ZHANG Yu-chen,LI Xie-xin*
(Sichuan TourismCollege,Chengdu 610100,China)

Abstract: The research uses sour papaya and Chuancha micropowder as the main raw materials,supplemented with certain sucrose,citric acid and compound stabilizers to prepare the compound papaya tea micro-powder complex drink with delicious nutrition and unique flavor. Through single factor experiment,the best ratio was obtained: the ratio of acid papaya juice to Sichuan tea was 1∶5,the amount of sucrose added was 16%,and the amount of citric acid added was 0.10%. The composite stabilizer was determined to be xanthan gum. The ratio of sodium carboxymethyl cellulose(CMC-Na)and sodium alginate was 2∶3∶1,and the total addition amount was 0.2%. The average sensory score of the acid papaya Chuan tea micro-powder composite drink was 84.2,which was significantly higher than other proportioning samples.
Key words: sour papaya;Chuancha micropowder;compound drink;formula;processing technology

(2019年第22卷第1期)

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