湖北海棠叶饮料产品开发  

Product Development of Crabapple Leaf Beverage

作　　者：龚乃超 吕凯波 GONG Nai-chao;LU Kai-bo(College of Environmental and Biological Engineering,Wuhan Technology and Business University,Wuhan 430065,Hubei,China)

机构地区：[1]武汉工商学院环境与生物工程学院,湖北武汉430065

出　　处：《食品研究与开发》2020年第8期100-105,共6页Food Research and Development

基　　金：湖北省教育厅科学研究计划指导性项目(B2018306)。

摘　　要：以湖北海棠叶为原料,采用酵母发酵,开发酒精风味茶饮料。通过单因素和正交试验考察发酵和饮料调配过程中各因素对饮料感官的影响。试验结果表明海棠叶最佳发酵条件为发酵时间48 h,料液比1.5∶100(g/mL),白砂糖添加量11%,酵母添加量0.15%;饮料最佳调配配方为白砂糖添加量4%,柠檬酸添加量0.03%,β-环糊精添加量0.02%。Alcohol flavor beverage was developed from crabapple leaf fermentation broth.In fermentation and formula of beverage,the affecting factors were studied in single factor and orthonormal experiments.The results showed that the best fermentation conditions of crabapple leaf were 48 hours fermentation time,1.5∶100(g/mL)solid-liquid ratio,11%sugar and 0.15%yeast.The best beverage formula were 4%sugar,0.03%citric acid and 0.02%beta cyclodextrin.

关 键 词：海棠叶 发酵 茶饮料 饮料开发 添加剂 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]