摘要
选用优质青梅和红茶为主要原料,研究青梅汁浓缩液和红茶菌的制取工艺,通过对青梅汁浓缩液、红茶菌发酵液、白砂糖和柠檬酸的添加量进行正交试验和极差分析,确定出青梅红茶菌复合饮料的最佳配比是红茶菌发酵液添加量3%,青梅汁浓缩液添加量0.1%,白砂糖添加量12%,柠檬酸添加量0.15%,添加0.05%的CMC-Na作为稳定剂,0.02%的抗坏血酸作为抗氧化剂,同时可添加适量的食用香精,使该饮料风味更加突出完美。该饮料色泽为金黄色,清澈透明,无沉淀不分层,有浓郁的青梅风味,无异味,酸甜可口,清爽宜人。该复合饮料工艺简单,成本低,发酵周期短,为充分利用青梅资源,丰富红茶菌饮料产品种类提供了一种新途径。
In this paper, high-quality green plum and black tea are selected as the main raw materials to study the production technique of green plum concentrated juice and Kombucha. By orthogonal test and range analysis of green plum concentrated juice, kombucha, sugar and citric acid, optimal proportion of plum-tea compound beverage determined： kombucha addition 3%, plum juice concentrate addition 0.1%, sugar 12%, citric acid 0.15%, 0.05% CMC-Na as stabilizer, 0.02% ascorbic acid as an antioxidant, and flavor. The flavor of the beverage is more prominent. The color of clear beverage with no precipitation and no impurities is golden yellow, with rich plum flavor. The compound beverage has the advantages of simple process, low cost, and short fermentation cycle. It provides a new way to make full use of green resources, and to enrich the Kombucha beverage products.
出处
《饮料工业》
2016年第4期21-25,共5页
Beverage Industry
关键词
青梅
红茶菌
复合饮料
加工工艺
Kombucha
plum
compound beverage
processing technology
