摘要
为了开发新型的红茶果蔬饮料,以不同产地的红茶样品、青萝卜、雪花梨和木瓜为原料,在不同条件下生产果蔬饮料,选用专业人员对果蔬汁进行打分评定.首先采用热回流装置和紫外分光光度法提取并测定不同红茶样品的咖啡碱含量,以含量最高的安化红茶为原料制作红茶咖啡碱原液,以口感最好的英德红茶为原料制作红茶提取液,佐以新鲜果蔬,采用正交试验方法以获取各种果蔬饮料的最佳生产工艺.结果表明,红茶青萝卜饮料的最佳配方为(除蔗糖为质量分数外,其余均为体积分数,下同):红茶咖啡碱原液5%,红茶提取液10%,青萝卜汁60%,蔗糖3.0%;红茶梨汁饮料的最佳配方为:红茶咖啡碱原液5%,红茶提取液10%,梨汁65%,蔗糖1.5%;红茶木瓜饮料的最佳配方为:红茶咖啡碱原液5%,红茶提取液10%,木瓜汁70%,蔗糖3.5%;红茶果蔬复合型饮料的最佳配方为:红茶咖啡碱原液5%,红茶提取液5%,青萝卜汁10%,梨汁30%,木瓜汁25%,蔗糖3.0%.
To develop new types of beverage combining black tea, fruits and vegetables, using black tea samples of different origin, green radishs, pear and papaya as raw materials to produce fruit and vegetable drinks under different conditions. The professional personnel was selected for the evaluation of fruit and vegetable drinks. In the process of development and manufacture, caffeine in different black tea samples was extracted by heat recirculation device and the amount of which was measured by UV spectrophotometry. Anhua black tea with the highest caffeine content was selected to make black tea caffeine original liquid and Yingde black tea which tasted the best as raw material to make black tea extract. Served with fresh fruits and vegetables, the orthogonal experimental design was employed to optimize the beverage formula. The results showed that the optimized conditions of black tea green radish beverage were as follows ： the contents of black tea caffeine original liquid, black tea extract, green radish juice and suger were 5%, 10%, 60% and 3.0%（the content of sugar is mass fraction, the contents of other raw materials were volume fractions, the same below）, respectively; the optimized condi- tions of black tea pear beverage were as follows ： the contents of black tea caffeine original liquid, black tea extract, pear juice and suger were 5%, 10%, 65% and 1.5%, respectively; the optimized conditions of black tea papaya beverage were as follows： the contents of black tea caffeine original liquid, black tea extract, papaya juice and suger were 5%, 10%, 70% and 3.5%, respectively; the optimized conditions of compound beverage were as follows： the contents of black tea caffeine original liquid, black tea extract, green radish juice, pear juice, papaya juice and suger were 5%, 5%, 10%, 30%, 25% and 3.0%, respectively.
出处
《天津师范大学学报（自然科学版）》
CAS
2016年第4期64-69,共6页
Journal of Tianjin Normal University：Natural Science Edition
基金
国家自然科学基金资助项目(31172029)
天津市科技特派员资助项目(15JCTPJC55800)
关键词
红茶果蔬饮料
咖啡碱
热回流提取法
正交试验
beverage combining black tea
caffeine
heat reflux extraction
orthogonal test
