明日叶菊花茶复合饮料的研制  

Research and Production of a Compound Beverage of Angelica KeiskeiKoidzmi and Chrysanthemum Tea

作　　者：刘畅[1] 姚晓敏[1] 吴金鸿[1] 王正武[1] 

机构地区：[1]上海交通大学农业与生物学院食品科学与工程系,陆伯勋食品安全研究中心,上海200240

出　　处：《食品研究与开发》2013年第24期106-109,共4页Food Research and Development

基　　金：国家自然基金项目资助(31000814;31171642;31000800);科技部农业成果转化项目(2011GB2C000008);上海市科学技术委员会项目(11495801600);上海交通大学医工交叉项目(YG2011MS64)

摘　　要：以明日叶和菊花萃取汁为主要原料,研究了明日叶菊花茶复合饮料的加工工艺和产品配方。经试验确定了复合饮料最佳配方为:明日叶原汁和菊花茶汤体积比为10∶1,木糖醇添加量为1%,柠檬酸添加量为0.2%,稳定剂为CMC和黄原胶,两者的添加量分别为0.15%和0.02%。离心工艺的最佳条件为:在转速8 000 r/min下,离心15 min;杀菌工艺的最佳条件为:在温度110℃下,杀菌15 min。By using the juice extracts of Angelica KeiskeiKoidzmi and Chrysanthemum as the raw material, this paper studied the processing technology and the optimum formula of Angelica KeiskeiKoidzmi compound beverage. After experiments, results show that the optimal formula was as follows:10∶1 (V/V) of Angelica KeiskeiKoidzmi juice to Chrysanthemum tea juice is 1 % of xylitol and 0.2 % of citric acid .The suitable stabilizer of the beverage was CMC and Xanthan gum , which addition was 0.15%and 0.02%, respectively. The optimal condition of the centrifugal process was centrifuging under the speed 8 000 r/min for 15 min. The optimal condition of sterilization process was sterilizing under 110℃for 15 min.

关 键 词：明日叶 菊花茶 复合饮料 加工工艺 配方 

分 类 号：TS272[农业科学—茶叶生产加工]