摘要
对甜菊糖苷在绿茶饮料生产中替代部分蔗糖对产品的影响进行了研究,并通过单因素与正交试验得出绿茶饮料生产的最佳条件为蔗糖质量分数9.0%,甜菊糖苷替代35%蔗糖,茶水体积比1︰45和茶叶浸提温度80℃。
The effects of stevioside replaced a part of sugar on beverage qualifies were studied. The optimal conditions was obtained with single factor experiments and orthogonal experiment as followed： 9.0% sugar, stevioside replaced 35% sugar, the ratio of tea and water was 1：45 and tea extracted at 80℃.
出处
《食品工业》
北大核心
2013年第10期133-135,共3页
The Food Industry
基金
江苏省高等学校大学生实践创新训练计划项目:2012JSSPITP3654
关键词
甜菊糖苷
绿茶
应用
stevioside
green tea drink
production
