豆浆抹茶饮料的加工工艺及其稳定性  

Processing technology and stability of soy milk matcha beverage

作　　者：王薇[1] 刘政权[1] 冯巩[1] 朱晓凤[1] 梁进[1] 张正竹[1] WANG Wei;LIU Zhengquan;FENG Gong;ZHU Xiaofeng;LIANG Jin;ZHANG Zhengzhu(State Key Laboratory of Tea Plant Biology and Utilization,Anhui Agricultural University,Hefei 23003)

机构地区：[1]安徽农业大学茶树生物学与资源利用国家重点实验室,合肥230036

出　　处：《安徽农业大学学报》2018年第5期820-825,共6页Journal of Anhui Agricultural University

基　　金：国家重点研发计划项目(2017YFD0400800);安徽省特色产业发展项目(皖财农[2016]188号);浙江省重大科技专项(2017C02037)共同资助

摘　　要：以抹茶、豆浆和白砂糖为主要原料,制备出具有抹茶风味的植物蛋白饮料。通过感官审评确定产品的基础配方,并以离心沉淀率、离心悬浮比、Zeta电位和黏度为指标,通过正交试验复配合适的稳定剂。最佳配方为:抹茶0.6%、豆浆70%、白砂糖6%和盐0.03%;稳定剂复配结果为:黄原胶0.03%,羧甲基纤维素钠0.04%,单硬脂酸甘油酯0.1%(以上均为质量分数)。按此配比生产的豆浆抹茶饮料,体系均一稳定,色泽奶绿,茶香清新,豆香浓郁,醇厚爽滑。The plant protein beverage with the flavor of matcha was prepared with matcha, soy milk and white sugar. Through sensory evaluation, the basic formulation of the product was determined, and the optimal composite stabilizers were obtained by orthogonal test with centrifugal sedimentation rate, centrifugal suspension ratio, Zeta potential and viscosity as indexes. The optimal formulation was as follows： 0.6% matcha, 70% soy milk, 6% white sugar, 0.03% salt. The mix,re of stabilizer was 0.03% Xanthan, 0.04% CMC-Na, 0.1% glycerin monostearate （above all were mass fraction）. Soy milk matcha beverage with state stability color milk green, smooth and mellow taste filled with fresh tea and rich beans can obtain by produced according to this ratio.

关 键 词：抹茶 豆浆 加工工艺 稳定性 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程]