摘要
以野生酸浆为主要原料,生产酸浆果茶;通过单因素试验确定酸浆果汁添加量、蔗糖添加量、柠檬酸添加量和稳定剂添加量。以感官评价为指标,采用正交试验方法,确定酸浆果茶的最佳配方为:酸浆果汁30%、蔗糖20%、柠檬酸0.12%、果胶与黄原胶(1∶1)为复合稳定剂,添加量为0.2%。此配方及工艺制备的酸浆果茶冲调后呈橙黄色,果汁澄清透明,酸甜可口,具有酸浆的特殊风味,是一种优质的果茶饮品。
Physalis alkekengi L. was used as the main raw material to produce fruit tea. Single factor experiment was applied to determine the addition of fruit juice, sugar, citric acid and stabilizer. Orthogonal test was employed to determine the optimum fruit tea formula with sensory evaluation as indicator. The optimum conditions of fruit tea formula were as follows： P. alkekengi fruit juice 30%, sugar 20%, citric acid 0.12%, pectin and xanthan gum （1：1） as the composite stabilizer with an additional level of 0.2%. Under this condition, the fi＇uit tea was clear and transparent with the color of orange. It is a high quality tea beverage with a special flavor ofP. alkekengi.
出处
《中国酿造》
CAS
2014年第1期154-157,共4页
China Brewing
基金
吉林省教育厅基金项目(2008277)
关键词
酸浆
果茶
加工工艺
Physalis alkekengi
fruit tea
processing technology
