武夷肉桂复配山药多糖茶饮料的研制

Preparation of Cross-linked Soybean Protein Isolates and Their Rheological Properties

以武夷肉桂和山药多糖为原料,利用风味描述分析法,通过单因素试验确定茶汤浓度和山药多糖添加量对茶饮料风味影响的适宜条件中心点,然后采用响应面法确定最适宜的工艺条件参数为肉桂茶汤浓度为25.3g/L、山药多糖浓度为1.41g/L。成品的风味描述分析表明无糖型岩茶饮料色泽鲜亮,风味独特,醇净清香,口感纯正。

This topic is Wuyi cinnamon and yams polysaccharides as raw materials, the analysis method to determine the sugar tea fla- vor is described by optimized formulation. Experimental study on effects of tea first yam polysaccharide concentration and dosage of tea flavor by single factor, then using response surface methodology to determine the optimum process conditions parameters cinnamon tea concentration of 25.3g/L, yam polysaccharide concentration was 1.41g/L. Finished tea flavor descriptive analysis showed that the compound Yan cha drinks was bright color, unique flavor, alcohol net fragrance, pure taste.