茶汤沉淀的控制技术研究  

Research ontheControl Technology of Tea Soup Precipitation

作　　者：吴石娟 林宇泽 张妍[1] 刘伟锜 黎峰玮 陶志华[1] WU Shijuan;LIN Yuze;ZHANG Yan;LIU Weiqi;LI Fengwei;TAO Zhihua(Food Science and Engineering,Guangdong University of Technology,Guangzhou 510006)

机构地区：[1]广东工业大学食品科学与工程,广州510006

出　　处：《食品工业》2023年第9期50-54,共5页The Food Industry

基　　金：国家自然基金(31101743);校级创新训练项目(xj2022118450222)。

摘　　要：货架期内的调味茶饮料在冷藏过程中的沉淀问题还没得到有效解决,一直制约着茶饮料产业的发展。此研究针对河源市吉龙翔生物科技有限公司出品的茶汤饮料中的沉淀物,采用碱转溶法、蔗糖转溶法和生物酶技术方法相结合进行研究,最后确定按照碳酸钠、蔗糖、果胶酶、单宁酶、木瓜蛋白酶的添加顺序为最优,能达到最佳降沉效果,最佳降沉率可达到66.74%。其中最佳添加量:0.1 mol/mL碳酸钠添加量为0.76 mL/mL,蔗糖为0.125 g/m L、果胶酶为1 U/mL、单宁酶为0.05 U/mL、木瓜蛋白酶为0.1 U/mL。从长远角度来看,将物理、化学及生物酶技术方法结合应用于茶饮料工业是今后发展的方向。The precipitation of flavored tea beverages during the shelf period in the refrigeration process has not been effectively solved,which has been restricting the development of the tea beverage industry.Therefore,this study aims on the precipitate of the extract in the tea soup of Heyuan Jilongxiang Biotechnology Co.,Ltd.,and the combination of alkali transfer solution method,sucrose transfer method and biological enzyme technology method is used to study,and finally determined that the addition order of sodium carbonate,sucrose,pectinase,tannin enzyme and papain is optimal,the best sedimentation effect can be achieved,and the optimal sedimentation rate is 66.74%.Among them,the amount of sodium carbonate is 0.76 mL/mL,the amount of sucrose is 0.125 g/mL,the pectinase is 1 U/mL,the tanninase is 0.05 U/mL,and the papain is 0.1 U/mL.From a long-term perspective,the combination of physical,chemical and biological enzyme technology methods applied to the tea beverage industry is the direction of future development.

关 键 词：茶饮料 沉淀 控制工艺 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程]