普洱茶酸角果糕加工工艺的研究  

Development of Pu-erh Tamarind Preserved Fruit

作　　者：李泽东[1] 李兵[1] 张茜莹 李晓霞 杨坚 马诗婷 张艳 贺森[1,2] 曹冠华 LI Ze-dong;LI Bing;ZHANG Xi-ying;LI Xiao-xia;YANG Jian;MA Shi-ting;ZHANG Yan;HE Sen;CAO Guan-hua(College of Pharmaceutical Science,Yunnan University of Traditional Chinese Medicine,Kunming,650500,Yunnan,China;National Resource Center for Chinese Materia Medica,China Academy of Chinese Medicinal Sciences,Beijing 100700,China)

机构地区：[1]云南中医学院中药学院,云南昆明650500 [2]中国中医科学院中药资源中心,北京100700

出　　处：《食品研究与开发》2018年第9期45-50,107,共7页Food Research and Development

基　　金：南药研究协同创新中心项目(30272100800);国家自然科学基金(81560612)

摘　　要：普洱茶与酸角均具有较高的营养价值和保健作用。以云南甜酸角与普洱茶为主要原料,添加蔗糖、麦芽糖浆、柠檬酸、琼脂、果胶、卡拉胶等辅料,研制普洱茶酸角果糕,并采用单因素、正交试验和方差分析,筛选确定最优工艺及最佳配方。最终确定普洱茶酸角果糕的最佳配方为:酸角汁与普洱茶汤比例1∶1(质量比),蔗糖21%,麦芽糖浆4%,柠檬酸0.3%,琼脂0.9%,果胶0.1%,卡拉胶0.1%。There are high nutrition value and health care function in Pu-erh tea and tamarind.In the test,sweet tamarind planted in Yunnan province and Pu-erh tea were selected as main raw material for development of Pu-erh tea tamarind preserved fruit,additionally with sugar,maltose syrup,citric acid,pectin,agar and carrageenan.With methods of single-factor test,orthogonal test and variance analysis,optimum formula was gained as follows.It's that the ratio of tamarind juice and tea liquid was 1∶1(mass ratio),the additive volume of sucrose,maltose syrup,citric acid,agar,pectin and carrageenan were respectively 21%,4%,0.3%,0.9%,0.1%,0.1%.

关 键 词：酸角 普洱茶 果糕 正交试验 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]