红香椿绿茶复合保健饮料的加工工艺研究

Processing technology of healthy compound beverage of red Toona Sinensis Roem and green tea

以红香椿、绿茶为主要原料,研究了红香椿绿茶复合保健饮料的加工工艺,并采用L16(45)正交实验的方法,探讨了香椿汁、绿茶茶汤、安赛蜜、柠檬酸及白砂糖用量对饮料品质的影响。结果表明:红香椿榨汁前用0.05%的Vc与0.1%的柠檬酸协同护色效果较好,香椿汁中添加0.1%的复合脱苦剂可使香椿液苦味明显降低;0.05%的Vc对绿茶茶汤的护色效果明显,添加柠檬酸调整绿茶茶汤pH至6.0对色泽保持有利;复合饮料最佳配比为香椿汁20%、绿茶茶汤30%、安赛蜜0.015%,添加0.09%的柠檬酸和6.0%的白砂糖进行调配,经0.12%的PVPP或单宁处理,可得香味纯正、风味独特、甜酸适口的复合饮料。

Using red Toona Sinensis Roem and green tea as raw materials, a key precessing technology of the healthy compound beverage of red Toona Sinensis Roem and green tea were discussed in this paper. The addition of red Toona Sinensis’ juice, green tea, acesulfame, citric acid and sugar were investigated through L16（45） orthogonal-test. The rssults showed that： 0.05% ascorbic acid and 0.1% citric acid was added to protect the color of red Toona Sinensis Roem before juice extracting. The bitterness of red Toona Sinensis Roem was significantly reduced by 0.1% bitterness-removing agent. The green tea’s color was protected by 0.05% ascorbic acid and the pH6.0 adjusted by citric acid. The best ratio of red Toona Sinensis’ juice and green tea were respectively 20% and 30%. The finished product having extremely pleasing to smell and taste could be obtained after formulated with 0.015% acesulfame, 0.09% citric acid and 6.0% sugar and treated with 0.12% PVPP or tannin.