大蒜茶饮料的关键技术研究与工艺优化  

Key technologies and process optimization of garlic tea

作　　者：何宝欣[1] 何敏玲 方靖琳 李海帆[1] 余京蓉 李瑞姣[1] 

机构地区：[1]广州医科大学公共卫生学院,广州511400

出　　处：《食品科技》2016年第4期115-120,共6页Food Science and Technology

基　　金："攀登计划"广东大学生科技创新培育专项资金项目(2015b0447);广东省大学生创新创业训练计划项目(2015105700054)

摘　　要：实验通过探究微波脱臭法的pH、微波火力、微波时间对大蒜脱臭效果的影响,确定其最优的脱臭工艺参数为:柠檬酸pH4.0,微波火力高火,微波时间2 min,采用此脱臭大蒜汁、红茶为原料,添加适量蜂蜜、β-环糊精、V_c和D-异抗坏血酸等辅料进行配方组合优化。结果表明,当茶水比为1:120,添加大蒜汁0.5 g/100 mL,蜂蜜6 g/100 mL,β-环糊精0.3 g/100 L g/100mL,V_c质量分数0.036 g/100 mL,D-异抗坏血酸质量分数0.024 g/100 mL所制得大蒜茶饮料具有最佳风味。以T-AOC法测定此茶饮料的总氧化值为75.36 U/mL,高于随机抽取的3种市售茶饮料。To determine the optimization garlic deodorization parameter,the influence factors（pH,microwave power and microwave time） was studied by microwave deodorization experiment.Result show that the optimization deodorization parameters were citric acid pH=4.0,microwave power on high,microwave time of 2 minutes.Using the deodorized garlic juice and black tea as raw material,adding honey,β-cyclodetrin,vitamin C and erythorbic acid to optimize the formula of garlic black tea.Results indicate that best condition for tea drink were： tea concentration 1：120,adding garlic juice 0.5 g/100 mL,honey 6 g/100 mL,β-cyclodetrin 0.3 g/100 mL,vitamin C 0.036 g/100 mL and erythorbic acid 0.024 g/100 mL.The total antioxidant capability of garlic black tea was 75.36 U/mL by T-AOC deter mination,which was higher than the three of randomly chosen commercially similar products.

关 键 词：大蒜脱臭 大蒜汁 大蒜茶饮料 

分 类 号：TS272.5[农业科学—茶叶生产加工]