赤藓糖醇在柠檬绿茶饮料制作工艺中的应用研究  

Study on the Application of Erythritol in the Processing of Lemon Green Tea Beverage

作　　者：唐海尧 谭汝棉 陈雅萍 TANG Haiyao;TAN Rumian;CHEN Yaping(Yangjiang Vocational and Technical College,Yangjiang 529566,China)

机构地区：[1]阳江职业技术学院,广东阳江529566

出　　处：《现代食品》2022年第16期96-99,共4页Modern Food

基　　金：阳江职业技术学院科技项目(2020kjyb08);阳江职业技术学院大学生创新创业训练计划项目(CXCY2021002);阳江职业技术学院大学生创新创业训练计划项目(CXCY2021009)。

摘　　要：为研究赤藓糖醇在柠檬绿茶饮料制作工艺中的作用,以新鲜柠檬、绿茶、赤藓糖醇和白砂糖为主要原料,感官评分为评价指标,在单因素试验的基础上,通过正交试验,得到最佳工艺配方为500 mL水加入5 g绿茶叶煮制原汤,在300 mL绿茶原汤中加入柠檬切片3片、赤藓糖醇6 g、白砂糖12 g。该配方得到的柠檬绿茶饮料色泽呈亮黄绿色,兼具柠檬和绿茶的风味,酸甜适中,口感协调,风味较佳。In order to study the role of erythritol in the production process of lemon green tea beverage,fresh lemon,green tea,erythritol and white granulated sugar were used as the main raw materials,and sensory score was used as the evaluation index.On the basis of single factor test,through orthogonal test,the best process formula was 500 mL water added with 5 g green tea to cook the original soup,and 300 mL green tea original soup added with 3 slices of lemon,6 g erythritol and 12 g white granulated sugar.The lemon green tea beverage obtained from this formula is bright yellow green in color,with both lemon and green tea flavors,moderate acidity and sweetness,coordinated taste,and good flavor.

关 键 词：赤藓糖醇 柠檬绿茶 正交试验 感官评价 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程]