百香果绿茶饮料的研制  

Development of Passion Fruit Green Tea Beverage

作　　者：张薇 余梦 张涵 刘晓娇 ZHANG Wei;YU Meng;ZHANG Han;LIU Xiaojiao(College of Biopharmaceutical Engineering and Food Engineering,Shangluo University,Shangluo 726000,China)

机构地区：[1]商洛学院生物医药与食品工程学院,陕西商洛726000

出　　处：《食品安全导刊》2021年第32期126-128,共3页China Food Safety Magazine

基　　金：2019年度陕西省大学生创新创业训练计划项目(S201911396019)。

摘　　要：本研究以百香果和绿茶为主要原料,以白砂糖为甜味剂,以柠檬酸为酸味剂,生产百香果绿茶饮料。通过单因素试验研究不同百香果、绿茶、白砂糖、柠檬酸的添加量对百香果绿茶饮料感官品质的影响,采用正交法确定百香果绿茶饮料的最佳配方参数。结果表明,百香果绿茶饮料的最佳配方参数是:绿茶添加量为2%,百香果汁添加量为10%,白砂糖添加量为14%,柠檬酸添加量为0.02%。此配方下,产品口感最佳,香气浓郁,色泽明亮。In this study,the passion fruit green tea beverage was produced while passion fruit and green tea were used as main raw materials,sugar was used as sweetener,and citric acid was used as sour agent.The effect of amount of passion fruit,green tea,sugar,citric acid on sensory quality by single factor experiments,while the optimal formula parameters of passion fruit green tea beverage were determined by orthogonal experiments.The results show that the optimal formula parameters of passion fruit green tea beverage were 2%green tea,10%passion fruit,14%sugar,and 0.02%citric acid.In this condition,products has best taste,unique flavor,blond colour.

关 键 词：百香果 茶饮料 配方优化 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程]