摘要
为充分利用石榴皮和石榴粒,该研究开发方便饮用的石榴皮袋泡茶和营养丰富的石榴醋饮料。以石榴皮为原料,红枣、金银花和蜂蜜等为辅料,经过浸泡、干燥等处理后确定最佳制作工艺及最佳冲泡条件,按一定比例分装得到石榴皮袋泡茶。以石榴粒为原料,经榨汁、过滤澄清后加入一定比例的白醋、冰糖和水调配制作石榴醋饮料。结果表明,石榴皮袋泡茶制作干燥时间24 h,干燥温度80℃时感官评分最高,此时石榴皮中的总酚含量为8%,水分含量为10%;金银花、红枣和石榴皮的质量比2∶1∶4,150 mL 100℃的热水冲泡,包装袋大小6×6 cm^2,目数80目,冲泡5 min时水浸出物含量最高,以第一次冲泡效果最佳。石榴醋饮料最佳配方为白醋、冰糖、石榴汁和水的质量比为1∶3∶60∶60,此饮料pH 6.2,可溶性固形物含量13%;饮料最佳杀菌温度100℃,杀菌时间5 min。
In order to make full use of pomegranate peels and pomegranate grains,this study developed a pomegranate peel tea-bag and a nutritious pomegranate vinegar beverage that were easy to drink.Pomegranate peel tea-bags were produced by using pomegranate skin as raw material,jujube,honeysuckle and honey as auxiliary materials.After soaking,drying and other treatments,the best production process and the best brewing conditions were determined and the products were then divied into small packages.Pomegranate vinegar beverage were made by using pomegranate grains as raw materials.After squeezing,filtering and clarifying,a certain proportion of white vinegar,rock sugar and water are added.Our results showed that the pomegranate peel tea-bag had the highest sensory score when the drying time was 24 h and the drying temperature was 80℃.Under this condition,the total phenol content in the pomegranate peel was 8%and the moisture content was 10%.The highest content of the water extract was obtained under the following conditions:The mass ratio of honeysuckle,jujube and pomegranate peel was 2∶1∶4;the tea-bag was brewed with 150 mL of hot water at 100℃;the size of the packaging bag was 6×6 cm2;the number of holes was 80 mesh and the brewing time was 5 min.The first brewing effect was the best.The best formula for pomegranate vinegar beverage was 1∶3∶60∶60(the mass ratio of white vinegar∶rock sugar∶pomegranate juice∶water).The pH value of this beverage was 6.2 and the content of soluble solids was 13%.The best sterilization treatment for this beverage was 100℃and 5 min.
作者
郝亚妮
张平平
邱旭琴
宋欣芫
孟亚志
HAO Ya-ni;ZHANG Ping-ping;QIU Xu-qin;SONG Xin-yuan;MENG Ya-zhi(School of Food Science and Bioengineering,Tianjin Agricultural University,Tianjin 300384,China)
出处
《食品研究与开发》
CAS
北大核心
2020年第13期108-113,共6页
Food Research and Development
基金
天津市大学生创新训练计划项目(201810061052)
河北省技术创新引导计划项目(19827107D)。
关键词
石榴皮
袋泡茶
石榴粒
醋饮料
研制
pomegranate peel
tea-bag
pomegranate grains
vinegar beverage
development
