低糖冰红茶的研制  

Preparation of a Low-sugar Ice Tea

作　　者：庞振国 梁莹 崔炳群 

机构地区：[1]广东加多宝饮料食品有限公司,广东东莞523852 [2]广东省食品工业研究所,广东广州510308

出　　处：《现代食品科技》2009年第7期819-821,833,共4页Modern Food Science and Technology

摘　　要：对低糖冰红茶的生产工艺进行了研究,通过实验确定了其原料与原料比、原料浸提工艺和配方中各添加剂的具体配比。其最佳原料及原料比为m(祁门红茶叶):m(英德红茶叶)=3:2;原料的浸提工艺为m(水):m(茶叶)=150:1,90℃下浸提10min,浸提前先在水中添加0.1%β-环状糊精,浸提后要将茶汤快速冷却到5℃后静置1h,并过滤两次去除茶乳酪,这样灌装后冰红茶放置40d依然可保持明亮澄清;配方中各添加剂的具体配比分别为:柠檬酸0.18%,柠檬酸钠0.10%,蔗糖4.0%,安赛蜜0.011%,三氯蔗糖0.003%,冰红茶香精0.02%,柠檬香精0.01%,蜂蜜香精0.01%,其中安赛蜜和三氯蔗糖有20%的甜度增效作用。A low-sugar ice tea drink was developed in this paper. Results showed that the optimum Qimen and Yingde tea leaf ratio was 3：2. For the extraction of the tea leaf mixture, the best sofid-Liquid ratio, the β-cyclodextrin content in extracting water excaction time and temperate were 150：1, 0.1%, 10rain and 90℃, respectively. The extracts was quickly cooled to 5℃ and set for precipitation for lb. After filtrated twice to remove tea cream, the extracts was mixed with the following additives： 0.18% citric acid, 0.10% trisodium citrate, 4.0% sugar, 0.011% Ace-K, 0.003% sucrolose, 0.02% ice tea flavor, 0.01% lemon flavor and 0.01% honey flavor. The achieved product showed high sensory quality even with a 40-day storage.

关 键 词：低糖 冰红茶 茶乳酪 酸味剂 甜味剂 香精 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]