苦丁茶饮料加工技术的研究Ⅲ.有效添加剂的筛选  

Technique of Processing Kudincha Drink Ⅲ.The Screening of Effective Additives

作　　者：肖文军[1] 杨伟丽[1] 龚志华[1] 魏勇[1] 

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙410128

出　　处：《湖南农业大学学报（自然科学版）》2001年第6期472-475,共4页Journal of Hunan Agricultural University(Natural Sciences)

基　　金：湖南省科技厅重点攻关项目 (0 1- 95 1- 0 2 - 2 ) ;本文第Ⅱ报见湖南农业大学学报 (自然科学版 ) ;2 0 0 1;2 7(5 ) :378- 380

摘　　要：为进一步解决苦丁茶饮料加工、贮藏过程中的护色、防混浊、防沉淀等技术难题 ,选用 4种天然添加剂 (植酸、葡萄糖酸 -δ-内酯 ,甘草酸 ,V - C)或其组合对苦丁茶饮料进行保鲜 ,采用感官审评和化学成分、物理性状、相对沉淀量的测定以及微生物培养等方面来评估保鲜效果 ,以筛选出有效天然添加剂 .试验结果表明 ,组合添加剂对苦丁茶饮料的护色、防混浊、防沉淀的协同增效作用不够理想 ,但在单一添加剂中 ,V- C,甘草酸和植酸能有效保鲜 ,且以V- C最好 ,甘草酸次之 .In order to solve the technique problem of color-preserving and de-turbiding of Kudincha drink during the processing and storage, keeping-fresh experiments were carried out by using four natural additives(Phytic acid,glucono-deta-lactone,glycyrrhizin,ascorbic acid) or their combination,and their effects were evaluated by sensory evaluation, the determined chemical composition,physical properties,the relative amout of precipitate and microbial culture.In this way, the effective natural additives were screened.The results show that the combination of additives has no synergetic and obvious effects on the color-preserving and de-turbiding of Kudincha drink,but in single additive experiment,ascorbic acid,glycyrrhizin and phytic acid help keep fresh effectively,and ascorbic acid is the optimum additive,and glycyrrhizin is the next.

关 键 词：苦丁茶饮料 天然添加剂 筛选 加工技术 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程]