银耳茶糖的制作工艺研究  

Research on Manufacturing Technology of Tremella Fuciformis Tea Sugar

作　　者：蒋方国 凌云坤 徐斌 邹强[1] 李翔[1] JIANG Fangguo;LING Yunkun;XU Bin;ZOU Qiang;LI Xiang(School of Food and Biological Engineering,Chengdu University,Chengdu 610106,China;Sichuan Quality Agro Products,Co.,Ltd.,Chengdu 610203,China)

机构地区：[1]成都大学食品与生物工程学院,四川成都610106 [2]四川品高农产品有限公司,四川成都610203

出　　处：《成都大学学报（自然科学版）》2020年第3期246-251,271,共7页Journal of Chengdu University（Natural Science Edition）

基　　金：成都市技术创新研发项目(2018-YF05-00501-SN、2019-YF05-00117-SN);成都市重大科技应用示范项目(2019-YF09-00061-SN)。

摘　　要：采用功能性甜味剂木糖醇、山梨糖醇及酸味剂柠檬酸调制酸甜度,搭配富含茶多酚的绿茶浸提液和营养丰富的银耳浓浆经熬制得到低热量、高营养、功能化的茶糖产品.在单因素实验基础上,利用正交实验对茶多酚浸提工艺进行改良,建立响应面模型对银耳茶糖配方进行优化.结果表明:茶多酚最佳浸提工艺为,浸提温度为80℃,浸提时间为60 min、料液比为1∶50;银耳茶糖最佳配方工艺为,以100 g银耳茶糖成品为基准,添加26.9%银耳浓浆、9.0%茶汁浸提液、78.9%混合糖浆与0.45%柠檬酸,熬制生产的银耳茶糖茶香舒适、银耳风味明显、硬度合适稍带弹性、甜度适中且带有轻微酸涩感.The functional sweeteners xylitol,sorbitol and sour agent citric acid are used to adjust the acidity and sweetness,and the green tea extract full of polyphenols and the nutrient-rich tremella concentrated pulp are boiled to obtain low calorie and high nutrition functional tea sugar products.On the basis of single factor experiment,orthogonal experiment was used to improve the extraction process of tea polyphenols,and response surface model was established to optimize the formula of tremella tea sugar.The results showed that the optimal extraction process of tea polyphenols was:the extraction temperature was 80℃,the extraction time was 60 min,and the ratio of material to liquid was 1:50.The best formulation technology of tremella tea sugar was as follows:100 g tremella tea sugar product was taken as the benchmark,26.9% of tremella syrup was added,9.0% of tea extract was added,78.9% of mixed syrup was added,and 0.45 % of citric acid was added.The tremella tea sugar produced by boiling boasted tea fragrance with obvious tremella flavor,suitable hardness,slight elasticity,moderate sweetness and slight sourness.

关 键 词：银耳 茶多酚 功能性甜味剂 响应面 

分 类 号：TS245.9[轻工技术与工程—制糖工程]