多维果茶加工工艺探讨  

Processing Technology of Mixed Fruit Tea

作　　者：罗莉萍[1] 

机构地区：[1]宜春学院,江西宜春336000

出　　处：《四川食品与发酵》2008年第6期62-64,共3页Sichuan Food and Fermentation

摘　　要：本文主要探讨以菠萝、番茄、胡萝卜为主要原料制成多维果茶的生产工艺。通过对加工过程中不同处理方法对果汁的粘度影响、增稠剂对产品质量的影响、均质条件对产品稳定性的影响等研究,确定了多维果茶的加工工艺。多维果茶的产品配方为番茄40%、菠萝35%、胡萝卜25%、白砂糖10%-12%、柠檬酸0.2%-0.3%、黄原胶0.05%、CMC0.2%。Mixed fruit tea was prepared from pineapple, tomato, carrot, and the processing technology was studied. Processing technology of mixed fruit tea was determined as the viscidity, quality and stability of the product were analyzed by different treatments, thickener agent and homogenous conditions respectively. The best formula of the mixed fruit tea contained 40% tomato, 35%pineapple, 25%carrot, 10% -12% white sugar, 0.2% -0.3% citric acid, 0.05%xanthan gum and 0.2%CMC.

关 键 词：果茶 加工工艺 配方 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]