摘要
对低糖冰红茶的生产工艺进行了研究,通过实验确定了其原料与原料比、原料浸提工艺和配方中各添加剂的具体配比。其最佳原料及原料比为m(祁门红茶叶):m(英德红茶叶)=3:2;原料的浸提工艺为m(水):m(茶叶)=150:1,90℃下浸提10min,浸提前先在水中添加0.1%β-环状糊精,浸提后要将茶汤快速冷却到5℃后静置1h,并过滤两次去除茶乳酪,这样灌装后冰红茶放置40d依然可保持明亮澄清;配方中各添加剂的具体配比分别为:柠檬酸0.18%,柠檬酸钠0.10%,蔗糖4.0%,安赛蜜0.011%,三氯蔗糖0.003%,冰红茶香精0.02%,柠檬香精0.01%,蜂蜜香精0.01%,其中安赛蜜和三氯蔗糖有20%的甜度增效作用。
A low-sugar ice tea drink was developed in this paper. Results showed that the optimum Qimen and Yingde tea leaf ratio was 3:2. For the extraction of the tea leaf mixture, the best sofid-Liquid ratio, the β-cyclodextrin content in extracting water excaction time and temperate were 150:1, 0.1%, 10rain and 90℃, respectively. The extracts was quickly cooled to 5℃ and set for precipitation for lb. After filtrated twice to remove tea cream, the extracts was mixed with the following additives: 0.18% citric acid, 0.10% trisodium citrate, 4.0% sugar, 0.011% Ace-K, 0.003% sucrolose, 0.02% ice tea flavor, 0.01% lemon flavor and 0.01% honey flavor. The achieved product showed high sensory quality even with a 40-day storage.
出处
《现代食品科技》
EI
CAS
2009年第7期819-821,833,共4页
Modern Food Science and Technology
关键词
低糖
冰红茶
茶乳酪
酸味剂
甜味剂
香精
low-sugar
ice tea
tea cream
acidity regulator
sweetener, flavor