胡萝卜山楂果茶粉冲调分散性的研究  

Study on Carrot Hawthorn Tea Powder Brewing Dispersion

作　　者：张锐[1] 吕连营 张晓黎[1] 郭宏伟 吴兴壮 ZHANG Rui;et al(Food and Processing Research Institute, Liaoning Academy of Agricultural Sciences, Shenyang Liaoning 110161)

机构地区：[1]辽宁省农业科学院食品与加工研究所,辽宁沈阳110161 [2]沈阳市山山伟业食品有限公司,辽宁沈阳110419

出　　处：《园艺与种苗》2017年第9期31-33,59,共4页Horticulture & Seed

摘　　要：[目的]为了解决胡萝卜山楂果茶粉冲调分散差,易结块的现象。[方法]以胡萝卜山楂果茶粉颗粒粗细度、麦芽糊精添加量、蔗糖酯添加量、单甘脂添加量为影响因素,测定胡萝卜山楂果茶粉的分散性。[结果]通过正交分析得出提高胡萝卜山楂果茶粉冲调分散性最佳工艺配方为:麦芽糊精添加量为15%,蔗糖酯添加量为0.15%,单甘脂添加量为0.55%,胡萝卜山楂果茶粉粗细度为80目。[结论]此配方可显著提高胡萝卜山楂果茶粉冲调分散性。[Objective] This study was to improve the dispersity of carrot-hawthorn power and solve the problem of caking.[Method] This study took power size, maltodextrin addition, sucrose ester content and monoglyceride addition as the influence factor to test dispersity of power. [Result] The optimum formula of carrot-hawthorn powder was 15% mahodextrin addition, 0.15% sucrose ester, and 0.55% monoglyceride addition with 80 mesh of powder size.[Conclusion] This formula improve quality of carrot-hawthorn powder.

关 键 词：胡萝卜 山楂果粉 冲调分散性 

分 类 号：S63[农业科学—蔬菜学]