苹果蜂蜜柚子茶的研制  

Preparation of Apple Honey Citron Tea

作　　者：谢婧[1] 宋新辉[2] 

机构地区：[1]广东科贸职业学院生物技术系,广东广州510640 [2]广东科贸职业学院,广东广州510640

出　　处：《食品研究与开发》2014年第12期27-30,共4页Food Research and Development

基　　金：广东省农业科技推广专项<梅州金柚深加工技术的综合利用>(201201158)

摘　　要：以柚子皮、柚子肉和苹果粒为原料,辅以蜂蜜、白砂糖和增稠剂等配料,通过单因素与正交试验,确定了柚子茶的最佳配方,即柚果浆与苹果粒复合比例为70∶30(质量比)、白砂糖与蜂蜜复合比例为75∶25(质量比)、柠檬酸0.4%,黄原胶为0.05%,制成的柚子茶风味独特、酱体均匀细腻,是具有营养保健功能的食品,有一定的市场潜力。Using grapefruit peel,grapefruit meat,and the apple as min material,a jam tea was prepared with bee honey ,sugar and thickening agents as ingredients. The optimal formula for the honey citron tea was confirmed by single factor and orthogonal test as follow as：the mixing proportion of grapefruit fruit pulp and the granular apple was 70∶30（ω∶ω）,and the mixing proportion of sugar and bee honey was 75∶25（ω∶ω）,citric acid and xanthan gum were 0.4%and 0.05% respectively. The produced honey citron tea was delicious with distinctive flavor uniform fine paste body. As a nutritional and healthy food,the honey citron tea maintained a high potential of market development.

关 键 词：柚子茶 苹果 蜂蜜 果粒 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程]