摘要
以百香果、茶为主要原料研制出百香果茶饮料,并对其生产工艺进行了研究,结果表明:红茶pH5.0、90℃、茶水比1∶50浸提20min时得到的茶汁品质最好。通过正交实验得到百香果茶饮料的配方是红茶汁30ml、百香果汁10ml、白砂糖16%、柠檬酸0.10%,0.3%β-CD和0.1%CMC-Na组成的复合稳定剂对茶饮料有较好的稳定作用。
A tea beverage was made from passion fruit and tea as the main raw materials.The processing technology of the beverage was studied.The results showed that black tea of pH 5.0,tea ：water = 1 ：50 and extraction at 90℃ for 20 min gave tea juice of the optimum quality.Through orthogonal experiments,the optimal formula of the beverage was determined as tea juice 30 ml,passion fruit juice 10 ml,sugar 16% and citric acid 0.10%.A compound stabilizer of 0.3% β-CD and 0.1% CMC-Na could stabilize the beverage well.
出处
《饮料工业》
2009年第12期15-18,共4页
Beverage Industry
关键词
百香果
茶饮料
生产工艺
passion fruit
tea beverage
processing technology
