绿茶-猕猴桃复合饮料制取工艺研究

Optimization of processing technology and formulation of green tea-kiwi fruits compound beverage

为优化绿茶-猕猴桃饮料的制取工艺,以绿茶、猕猴桃为主要原料,辅以一定的脱脂奶、柠檬酸、蔗糖,配制出营养丰富风味独特的猕猴桃-绿茶饮料。设计单因素实验确定正交实验各因素筛选水平范围,结合正交实验分析结果和感官综合评分,探讨猕猴桃绿茶饮料的生产工艺和操作要点。结果表明:复合饮料料比为绿茶与猕猴桃汁3∶1,脱脂奶添加量为12%,柠檬酸添加量为0.2%,蔗糖添加量为10%;该生产工艺条件下,所得产品口感佳、稳定性良好,蛋白质含量为12.74mg/mL,V C含量为493μg/mL,总糖含量为3.69%,可在实际生产中加以应用。

.This study aimed at developing a new green tea and kiwi fruits compound beverage with unique flavor, with green tea and kiwi fruits as the main raw material,supplemented by some skim milk,citric acid and sucrose. Single factor experiment was adopted to determine the screening level range of orthogonal experiment, then combined the orthogonal experiment analysis results and comprehensive sensory score to optimize the processing technology and formulation of the beverage.The result showed that the best technological parameters of optimum green tea-kiwi fruits compound beverage were as follows, green tea to kiwi fruits ratio of 3＂ 1, the skimmed milk concentration of 12%, citric acid addition of 0.2%, sugar addition of 10%. Under these conditions, the product obtained good taste and excellent stability with the content of protein was 12.74mg/mL, the Vo content was 493#g/mL,the total sugar content was 3.69%, and this processing technology will provide academic and theoretic ground for fruit composite beverage production.