大豆蛋白用于夏桑菊凉茶澄清工艺研究  

Study on Clarification Process of Soybean Protein in Xiasangju Herbal Tea

作　　者：王婷婷[1] 谭红军[1] 肖敏[1] 

机构地区：[1]重庆市中药研究院,重庆400065

出　　处：《食品工业》2011年第5期66-68,共3页The Food Industry

摘　　要：研究大豆蛋白用于夏桑菊凉茶澄清工艺。研究发现,大豆蛋白相对ZTC1+1和壳聚糖等澄清剂能有效增加沉降速度,提高澄清效率;正交试验表明在大豆蛋白用量为7%、添加温度为60℃、一边加入澄清剂边搅拌时,其澄清效果最为明显,透光率可达93%以上,且不影响饮料本身的风味。The clarification process of soybean protein in Xiasangju Herbal Tea was studied.Study found that compared with the ZTC1＋1 and chitosan,the soybean protein could increase the precipitation speed effectively and enhance the clarification efficiency.The orthogonal test showed that the clear effect was most apparent when the optimal amount of the soybean protein was 7%,the optimal clarification temperature was 60℃,and the add manner was stirring while adding clarifier.And the transmission rate could reach up to 93% without affecting the flavor of the beverages.

关 键 词：大豆蛋白 澄清工艺 正交试验 夏桑菊凉茶 

分 类 号：TS272[农业科学—茶叶生产加工]