野生龙葵果茶的生产工艺  

Preparation of fruit tea from sloanum nigrum

作　　者：王晓英[1] 刘长姣[1] 段连海 霍岩[3] 

机构地区：[1]吉林工商学院食品工程分院,长春130062 [2]吉林酒精工业集团有限公司,长春130062 [3]吉林省粮油卫生检验监测站,长春130061

出　　处：《食品科技》2014年第6期118-121,共4页Food Science and Technology

基　　金：吉林省教育厅项目(2008277)

摘　　要：以野生龙葵果为主要原料,生产龙葵果茶;通过单因素试验确定龙葵果汁添加量、蔗糖添加量和柠檬酸添加量。以感官评价为指标,采用正交试验方法,确定龙葵果茶的最佳配方。最佳配方为:龙葵果汁45 mL/100 mL、蔗糖20 g/100 mL、柠檬酸0.16 g/100 mL、CMC与黄原胶为复合稳定剂,添加量为0.05、0.01 g/100 mL。此配方及工艺制备的龙葵果茶冲调后呈淡紫红色,果汁澄清透明,酸甜可口,具有龙葵果的特殊风味,是一种营养丰富的果茶饮品。Sloanum nigrum fruit Makino was chosen as the main raw material to produce the fruit tea. Single factor experiment was used to determine the added amounts of ruit juice sugar, citric acid and stabilizer. Orthogonal test was employed to determine the optimum fruit tea formula with sensory evaluation as indicator. The optimum fruit tea formula was sloanum nigrum fruit juice 45 mL/100 mL, sugar 20 g/100 mL, citric acid 0.16 g/100 mL, CMC and xanthan gum as the composite stabilizer with addition level of 0.05 g/100 mL and 0.01 g/100 mL. The fruit tea after brewing is reddish-lavender, clear and transparent, tasted sweet and sour with a special flavor of sloanum nigrum. So the sloanum nigrum fruit tea is a high quality tea beverage.

关 键 词：龙葵果 果茶 加工工艺 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]