摘要
以红枣、山楂和红茶为主要原料,研究红枣山楂茶饮料的最新研制配方.通过单因素试验及正交试验,确定出最佳红枣山楂茶饮料的工艺参数.结果为红枣汁、山楂汁和红茶汁体积比为20∶15∶4(m L/m L/m L),蔗糖9%,复合稳定剂添加量为0. 12%的CMC、0. 10%的黄原胶和0. 09%的海藻酸钠.该复合饮料营养、色泽、口感俱佳.
With red jujues, hawthorn and black tea as the main raw materials, the latest formulation of red jujubes and hawthorn tea beverage was studied.The optimum technological parameters of red jujube and hawthorn tea beverage were determined through single factor experiment and orthogonal test.Results show that the volume ratio of red jujube juice, hawthorn juice and black tea is 20 GA6FA 15 GA6FA 4（mL/mL/mL）, with 9% sucrose.The compound stabilizer is 0.12% CMC, 0.10% xanthan gum and 0.09% sodium alginate.The compound beverage is nutritious, and has good color and taste.
作者
王丽娜
张琴
WANG Lina;ZHANG Qin(College of Food and Biologica Engineering,Xuchang University,Xuchang 461000,China)
出处
《许昌学院学报》
CAS
2018年第10期47-53,共7页
Journal of Xuchang University
关键词
红枣
山楂
红茶
加工工艺
red jujube
hawthorn
black tea
processing technology
