蜂蜜柚子茶工艺优化  

Process optimization of Honey citron tea

作　　者：易海斌[1] 杨丹青 郭烨[1] 

机构地区：[1]南昌大学中德联合研究院,江西南昌330047 [2]江西省化工技校,江西南昌330012

出　　处：《江西食品工业》2011年第2期37-38,共2页Jiangxi Food Industry

摘　　要：以柚子皮和柚子肉为原料,辅以蜂蜜和增稠剂等配料,通过单因素与正交试验,解决蜂蜜柚子茶生产工艺中脱苦工艺、增稠剂配比等问题,确定蜂蜜柚子茶最佳工艺配方,即:柚子皮:柚子肉1:1,蜂蜜45%,柠檬酸0.125%,苹果酸0.25%。制得的蜂蜜柚子茶色泽自然,风味醇正,胶凝稳定性好。本工艺不添加任何防腐剂、香精、色素,具有一定的市场潜力。Shaddock peel was collected as material and honey and thickening agents were taken as ingredients to prepare Honey citron tea.Followed by single factor experiment and orthogonal test,and the problem of debittering and thickening agent were solved.The optimal formula for the Honey citron tea was confirmed as follows：Shaddock peel：Shaddock pulp 1：1,honey 45%,citric acid 0.125% and malic acid 0.25%.The Honey citron tea produced by this formula was delicious with genuine luster and the gelation stability was good.Since no preservative,essence or pigment used in the formula,moreover,the Honey citron tea maintained a high potential of market development.

关 键 词：柚子茶 工艺优化 正交实验 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]