富硒荷叶直饮茶粉冲调性和稳定性研究  

Study on Direct Drinking Selenium-rich Lotus Leaf Tea Powder Blunt Tonality and Punching Stability

作　　者：何冀贤 张仲欣[1] 付佳辉[1] 闫珍珍[1] 王志豪[1] 金慧娟[1] 王琛[1] 

机构地区：[1]河南科技大学食品与生物工程学院,河南洛阳471023

出　　处：《农产品加工（下）》2016年第12期6-8,共3页Farm Products Processing

摘　　要：为开发出产品特性优良的富硒荷叶直饮茶粉,向富硒荷叶直饮茶粉中添加抗结剂、稳定剂和乳化剂等,并研究其对茶粉冲调性和稳定性的影响。首先,通过单因素试验研究各物质添加量对冲调性和稳定性的影响规律与适宜的添加量范围,然后进行正交试验得出冲调性和稳定性较好的较优配方是以茶粉2.5 g为基准,乳化剂单甘脂添加量2.5 mg(0.1%),抗结剂二氧化硅添加量30 mg(1.2%),稳定剂阿拉伯胶添加量0.5 g(20%)。In order to develop the selenium-enriched lotus leaf straight tea powder with good product characteristics, anti-caking agent, stabilizer and emulsifier are added into selenium-enriched lotus leaf tea powder to study the effect of tea powder preparation and preparation stability Impact. Firstly, the influence rule of adding amount of each substance to the preparation and stability is studied through single factor test, and the suitable range of adding amount is studied. Then the orthogonal experiment is carried out to get the better recipe that make the preparation and the preparation stability better： the adding amount of emulsifier monoglycerides is 2.5 mg （0.1%） , the dosage of anti-caking agent silica is 30 mg （1.2%） and the stabilizer acacia gum is 0.5 g （20%） based on tea powder 2.5 g.

关 键 词：富硒荷叶直饮茶粉 冲调性 稳定性 

分 类 号：TS272.5[农业科学—茶叶生产加工]