澄清型杨梅凉茶饮料的工艺研究  

Study on the Technique of Clarification Herbal Tea of Red Bayberry

作　　者：张明[1] 刘伟[1] 张晓阳[1] 李全宏[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院国家果蔬加工工程技术研究中心农业部果蔬加工重点实验室果蔬加工教育部工程研究中心,北京100083

出　　处：《食品研究与开发》2015年第24期77-80,共4页Food Research and Development

基　　金：国家科技支撑计划课题(2011BAD39B01);公益性行业(农业)科研专项(201303112)

摘　　要：以杨梅浓缩汁、菊花、桂花、夏枯草、甘草和陈皮为原料,通过对酶解、添加剂用量等工艺条件的优化,确定最佳酶解工艺为0.2%果胶酶45℃恒温酶解40 min,灭酶冷却后再加0.3%中性蛋白酶60℃恒温酶解40 min,产品透光率可达97%以上,按照柠檬酸0.15%、焦糖0.045%进行辅料添加,可获得酸甜适口,颜色诱人、澄清透明的新型杨梅凉茶保健饮料。Introduced the production of health beverage, which used red bayberry juice concentrate,chrysanthemum, osmanthus, prunella, licorice and orange peel as the main material, the total technique was decided by enzymatic hydrolysis and the amount of additives. The optimal enzymatic hydrolysis of 0.2 %pectinase enzyme thermostat 45 ℃ 40 min, cooling off after the enzyme plus 0.3 % neutral protease enzyme at60 ℃ 40 min, product transmittance up to 97 %. the optimal addition of additives was as followed ： citric acid0.06 %,caramel 0.045 %. The products were clarified herbal tea, which tasted sweet and sour taste and possessed the flavor of red bayberry, chrysanthemum, osmanthus and prunella.

关 键 词：杨梅 凉茶 澄清 工艺 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程]