青枣芒果乌龙茶复合饮料的研制及贮藏  

Development and Storage of Zizyphus mauritiana Lam.Mango Oolong Tea Compound Beverage

作　　者：蔡香珍 李金贵 李杨 CAI Xiangzhen;LI Jin'gui;LI Yang(Zhangzhou College of Science&Technology,Zhangzhou,Fujian 363200,China)

机构地区：[1]漳州科技职业学院,福建漳州363200

出　　处：《农产品加工》2024年第10期31-35,共5页Farm Products Processing

基　　金：福建省星火项目含茶食品的开发及茶副产物在日化中的应用项目(2021S0051)。

摘　　要：漳州地区种植的青枣品种是“牛奶枣”和“五十”,2个品种一起种植有利于授粉结果。但是,品种“五十”鲜果往往销售情况不好,加工成饮料可以提升其价值。以青枣、芒果、乌龙茶为原料,研究青枣芒果乌龙茶复合饮料的加工与贮藏。通过单因素试验和正交试验,确定青枣芒果乌龙茶饮料的最佳味道组合,即青枣和芒果的果肉质量比为4∶6(总量以100 g计),乌龙茶汤添加量50%,糖酸比90,可溶性固形物含量9%。在此组合下,现调出的饮料颜色呈现鲜亮黄色,酸甜适中,香气宜人。在贮藏方面,添加一定量的护色剂抗坏血酸和色素β-胡萝卜素,并用含铝的复合包装材料,能够长时间护色。羧甲基纤维素钠∶黄原胶比为1∶2,果肉∶水在1∶5~1∶3,饮料几乎不分层。The varieties of green jujube planted in Zhangzhou are“milk jujube”and“fifty”,planting two varieties together was beneficial for pollination results.But the fresh fruit of variety“Fifty”often doesn't sell at a good price,processing it into beverage could enhance its value.The combination of thickener and mango had a harmonious taste.This experiment used jujube,mango,and oolong tea as experimental materials to study the processing and storage of jujube mango oolong tea compound beverage.Through single factor and orthogonal experiments,the best flavor combination for jujube mango oolong tea beverage was determined,which includes pulp a ratio of 40∶60 for jujube to mango(total quantity was calculated in 100 g),50%for oolong tea soup,90 for sugar/acid ratio,and 9%for soluble solid content.Under this conditions,freshly mixed drink presents a bright yellow color,with moderate acidity and sweetness,and a pleasant aroma.In terms of storage,adding a certain amount of color protectant ascorbic acid and pigmentβ-carotenoids,combined with aluminum containing composite packaging materials,could provide long-lasting color protection.The ratio of carboxymethyl cellulose sodium to xanthan gum was 1∶2,and fruit pulp:water was between 1∶5 and 1∶3,and the beverage was almost non layered.

关 键 词：青枣 芒果 乌龙茶 复合饮料 贮藏 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]