菠萝-苦丁茶复合饮料的研制  

Processing beverage from pineapple and Broadleaf holly leaf tea

作　　者：程晓娜[1] 王妨[1] 杨昭[1] 刘四新[1] 陈文学[1] 

机构地区：[1]海南大学食品学院,海口570028

出　　处：《食品科技》2011年第6期76-80,共5页Food Science and Technology

基　　金："十五"国家科技支撑项目(2007BAD76B04);公益性行业(农业)科研专项(200903026-6);海南省自然科学基金项目(808102);海南大学校科技基金项目(hd09xm90)

摘　　要：以菠萝和苦丁茶叶为原料,以超声波浸提法浸提茶叶为前提,研究茶水比、浸提温度、浸提时间、调配工艺对茶饮料品质的影响。结果表明:茶水比、浸提温度、浸提时间、调配工艺对复合茶饮料品质有较大的影响;采用二次通用旋转组合实验确定茶叶浸提最优条件为茶水比40(v/w),浸提温度70℃,浸提时间40min;采用正交实验确定最佳配方为:茶汤、菠萝汁、白砂糖、柠檬酸添加量分别为8%、12%、9%、0.2%。With pineapple and Broadleaf holly leaf tea as the main raw materials and by ultrasonic leaching method,the influence on quality of the tea beverage was determined from the four aspects,which are the ratio of solid to liquid（v/w）,extracting temperature,time and the blending proportioning.The results show that the ratio,extracting temperature,extracting time,blending proportioning had great influences.Using orthogonal experiment,the suitable leaching conditions were defined as follows：the ratio of solid to liquid（v/w） 40,extracting temperature 70 ℃,extracting time 40 min.Using the RSM experiment,the optimum production conditions for：tea liquor,pineapple juice,sugar,citric acid is 8%,12%,9%,0.2%,respectively.

关 键 词：苦丁茶 菠萝汁 超声波浸提 饮料 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程]