柿子椒苹果复合茶饮料的研制  

Development of a composite drink of sweet pepper, apple and black tea

作　　者：骆晓敏[1] 张宏康[1] 

机构地区：[1]仲恺农业工程学院轻工食品学院,广东广州510225

出　　处：《饮料工业》2011年第9期20-23,共4页Beverage Industry

摘　　要：以红茶叶、苹果、柿子椒为主要原料,研制了一种新型的果蔬汁复合茶饮料。通过单因素试验和正交试验,得出该饮料的最佳配方为:果蔬汁15%(苹果汁∶柿子椒汁=2∶1、蔗糖8%、柠檬酸0.08%。复合稳定剂最佳组合添加量为:羧甲基纤维素钠0.1%、海藻酸钠0.05%。最佳杀菌条件为95～100℃,25min。该产品滋味口感独特,营养丰富,具有一定的保健功能。Black tea, apple and sweet pepper were used to make a new composite health drink. By single-factor and orthogonal experiments, the optimal formula of the drink was determined as compounded juice 15%（apple juice ∶ sweet pepper juice = 2 ∶ 1）, sugar 8% and citric acid 0.08%; the optimum combination of stabilizers as CMC-Na 0.1% and sodium alginate 0.05%; and the optimal sterilization process as 95 ~ 100℃ and 25 min. The drink was characterized by unique taste, abundant nutrients and some health-beneficial effects.

关 键 词：红茶 苹果 柿子椒 茶饮料 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程]