莲藕杭白菊复合茶饮料工艺及护色条件优化研究  

Optimization of Process and Color Protection Conditions of the Lotus-Chrysanthemum Tea Beverage

作　　者：张壹钦 郜海燕 韩延超 刘兴泉[1] 陈杭君[2] 穆宏磊[2] ZHANG Yi-qin;GAO Hai-yan;HAN Yan-chao;LIU Xing-quan;CHEN Hang-jun;MU Hong-lei(College of Agriculture and Food Science,Zhejiang A&F University,Hangzhou 311300,China;Institute of Food Science,Zhejiang Academy of Agricultural Science,Key Laboratory of Post-Harvest Handling of Fruits,Ministry of Agriculture and Rural Affairs,Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province,Key Laboratory of Postharvest Preservation and Processingof Fruits and Vegetables,China National Light Industry,Hangzhou 310021,China)

机构地区：[1]浙江农林大学农业与食品科学学院,浙江杭州311300 [2]浙江省农业科学院食品科学研究所,农业农村部果品采后处理重点实验室,浙江省果蔬保鲜与加工技术研究重点实验室,中国轻工业果蔬保鲜与加工重点实验室,浙江杭州310021

出　　处：《保鲜与加工》2020年第2期113-118,共6页Storage and Process

基　　金：国家重点研发计划课题(2018YFD0401304);国家现代农业产业技术体系专项资金资助(CARS-24-E-01);浙江省重点研发计划项目(2019C02079)。

摘　　要：以干燥杭白菊和荷叶及酶解后的莲藕为原料,以木糖醇等为添加剂,复配获得莲藕杭白菊复合茶饮料。在单因素试验的基础上,结合正交试验优化复合茶饮料配方并探索莲藕的护色条件。结果表明,经复配护色剂(0.50%氯化钠、0.15%柠檬酸、0.20%EDTA以及0.15%异抗坏血酸)漂烫处理的莲藕能保持白嫩明亮(L^*=89.2),茶饮料色泽金黄。按60%莲藕酶解液、22.5%杭白菊提取液、7.5%荷叶提取液、0.3 g/L木糖醇调配的茶饮料感官评分最高,达86.7分。制得的莲藕杭白菊复合茶饮料综合了莲藕与杭白菊特有的香气,金黄透光,香甜细腻,为莲藕饮料的开发提供了参考借鉴。In this study,dried chrysanthemum,lotus leaf and lotus root after enzymatic hydrolysis were used as raw materials,xylitol was used as main additive to prepare the mixed tea beverage.Based on the single factor test,the orthogonal test was subsequently used to optimize the formula of tea beverage,and explore color protection conditions of the lotus root.Results showed that lotus root added with coloring retention agents(0.50%of sodium chloride,0.15%of citric acid,0.20%of EDTA and 0.15%of iso-VC)combined with blanching treatment could maintain its whiteness,tenderness and whiteness(L^*=89.2),and keep the golden color for the tea beverage.The sensory score of tea beverage containing 60%of lotus root,22.5%of chrysanthemum,7.5%of lotus leaf extract,and 0.3 g/L xylitol,obtained the highest sensory score(86.7).The lotus root-chrysanthemum tea beverage had golden color,sweet and smooth taste,and both unique aroma of lotus root and chrysanthemum,which provided experiences for the development of lotus root beverages in future.

关 键 词：莲藕 杭白菊 复合茶饮料 工艺 护色 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程]