米糠茶饮料加工工艺研究  

Study on the Processing Technology of Rice Bran Tea Beverage

作　　者：王烈喜[1] 陈琼[1] 陈黎斌[1] 朱庆玲[1] 

机构地区：[1]广东食品药品职业学院,广东广州510520

出　　处：《安徽农业科学》2014年第2期568-570,578,共4页Journal of Anhui Agricultural Sciences

摘　　要：[目的]将米糠与绿茶进行有机结合,通过现代饮料加工技术开发出一种复合型保健茶饮料。[方法]以米糠为主要原料,经高温挤压稳定化处理、干燥、超微粉碎后与绿茶粉溶解液混合,同时添加乳化剂和稳定剂等其他配料,制成米糠茶饮料,并对米糠茶饮料的配方、工艺路线、工艺参数以及稳定性进行试验研究。[结果]试验最终确定了米糠茶饮料的最佳制备工艺条件:米糠挤压稳定化最佳工艺为温度130℃,含水量25%;米糠粉与绿茶粉的配比为4∶1,添加量为6%;乳化稳定剂的添加量为0.3%,最佳配比为:CMC-Na 0.10%、黄原胶0.03%、结冷胶0.04%、蔗糖酯0.07%、单甘脂0.11%。[结论]该米糠茶饮料香味自然浓郁,口感鲜美,带有绿茶的自然清香,兼具茶叶的保健功能与稻谷的营养价值。[ Objective ] Combined rice bran and green tea, a compound health tea beverage was developed through modern drink processing technology. [ Method] Rice bran tea beverage was prepared by the mixture of green tea powder and rice bran after the treatment of being dried, superfine comminution and high temperature extrude-stabilization with simultaneous addition of other ingredients, such as emulsifier and stabilizer. The formula, process route, parameters and stability were studied. [ Result ] The optimum preparation process of rice bran tea bev- erage was obtained as follows： extrude-stabilization temperature 130 ℃, water content 25% ; the ratio of rice bran powder and green tea pow- der 4： 1, the addition 6% ; the addition of emulsifier 0.3% ,consist of 0.10% CMC-Na, 0.03% xanthan gum, 0.04% gellan gum, 0.07% sucrose ester and 0.11% glycerel monostearte. [ Conclusion ] The obtained beverage has not only natural fragrance of green tea, but also health care function of tea and nutritional value of flee.

关 键 词：米糠 绿茶粉 米糠茶饮料 稳定剂 

分 类 号：S509.9[农业科学—作物学]