摘要
本研究以苹果、绿茶为主要原料,以感官评分为评价指标,通过单因素试验和正交试验设计对真空冷冻干燥苹果果茶固体饮料的制备工艺进行优化。结果表明,真空冷冻干燥苹果果茶固体饮料最佳制备工艺为麦芽糊精添加量20%、柠檬酸添加量0.3%、赤藓糖醇添加量20%、茶汤添加量30%、预冻时间24 h以及真空冷冻干燥48 h。在此工艺条件下制备出的苹果果茶固体饮料冲调后色泽均匀,香气协调,口感好,酸甜适宜,颗粒均匀。
This study used apples and green tea as the main raw materials,and sensory evaluation as the evaluation index.Through single factor experiments and orthogonal experimental designs,the preparation process of vacuum freezedried apple fruit tea solid beverage was optimized.The results showed that the optimal preparation process for vacuum freeze-drying apple tea solid beverage was a maltodextrin addition of 20%,citric acid addition of 0.3%,erythritol addition of 20%,tea soup addition of 30%,pre freezing time of 24 hours,and vacuum freeze-drying of 48 hours.The solid beverage of apple fruit tea prepared under these process conditions has a uniform color,harmonious aroma,good taste,suitable sour and sweet taste,and uniform particles after blending.
作者
刘翔
韦婷
何靖柳
LIU Xiang;WEI Ting;HE Jingliu(Ya’an Vocational College,Ya’an 625000,China)
出处
《现代食品》
2025年第1期48-52,共5页
Modern Food
基金
雅安职业技术学院科研课题“苹果糕加工工艺及配方的研究”(yzyzk202207)
雅安职业技术学院高层次人才工作室项目—川蜀农产品保鲜技术研发工作室(Yzygcky202218)
四川省教育厅大学生创新创业训练计划项目“口袋苹果—苹果糕”(20221304918)。
关键词
真空冷冻干燥
苹果
固体饮料
工艺优化
vacuum freeze drying
apple
solid beverage
process optimization
