摘要
试验以从中华圆田螺提取的牛磺酸为添加剂,以红茶和食盐脱腥,以白砂糖、食用柠檬酸和柠檬香精调汁,开发天然牛磺酸茶饮料。试验中主要对脱腥条件和加工工艺条件进行了研究。结果表明,食盐、牛磺酸提取液和红茶添加量为0.02∶1∶3(g:mL:mL),红茶浓度为10∶150(g∶mL)条件下,最大程度地保存了原料中牛磺酸含量,而且脱腥效果最好。在此条件下,再配以白砂糖与食用柠檬酸的比为300∶1,添加柠檬香精0.05%。此配方设计的100mL牛磺酸饮料中牛磺酸含量为0.00225g、总糖度为12%、pH值为3.37。饮料呈淡茶红色,清爽的茶香味,酸甜可口。
The natural taurine tea beverage was new-beverage that the fishy smell of the extraction of taurine in the cipangopaludina as additive, was wiped off by salt and black tea evenly blended juice with cane sugar, citdc acid and lemon essence flavor. The condition of wiping off fishy smell and processing craft was investi- gated mainly in the test. The result shows that the ratio of the weight of the salt, the extraction of taurine and the volume of the black tea juice was 0.02：1：3 （g：mL：mL）, the black tea＇s density was the 10g black tea which was abstracted from100% 150mL water. The taurine of the extraction was saved and the fishy smell of the extraction was wiped off farthest in the condition. Evenly blended juice with cane sugar, citric acid and lemon essence flavor. The best blended juice was one with the ratio of the cane sugar and citric acid was 300：1, lemon essence was 0.05% in the condition. The content of taurine of the beverage produced according to the formula was 0.00225g/100mL, the gross sugar was 12%, the pH of the beverage 3.37. The color of beverage with palatable bright tea taste was tea light red.
出处
《食品科技》
CAS
北大核心
2006年第8期193-196,共4页
Food Science and Technology
