番茄果茶饮料的研制

Study on Development of Tomato Tea Drink

以番茄为原料,对番茄果茶的生产工艺进行研究,结果表明:番茄原浆液在添加0.1%的果胶酶的情况下,在pH4.0、45℃的条件下酶解50min得到透光率、澄清度最好的番茄汁。通过正交试验得到番茄果茶饮料的配方是番茄汁20ml、绿茶浸提液20ml、白砂糖5g、柠檬酸0.125g。

The amount production process of tomato tea drink was studied. The results show that the best clarification conditions are pectinase 0.1%, pH 4.0, 45℃ and 50 min. The best formula compositions of tomoto tea drink are tomato juice 20ml, tea 20 ml, white sugar 5 g, and citric acid 0.125 g.