抹茶饮料复配稳定剂的筛选

Screening of Matcha Tea Beverage Compound Stabilizer

为解决抹茶饮料均匀悬浮的问题,本文在单因素试验的基础上,通过正交试验优化抹茶饮料的复合稳定剂配方。结果表明,抹茶饮料的复配稳定剂最佳配方为:抹茶添加量0.8 g/100 mL,黄原胶添加量0.06 g/100 mL,CMC-Na添加量0.04 g/100 mL,卡拉胶添加量0.08 g/100 mL,海藻酸钠添加量0.02 g/100 mL,明胶添加量0.06 g/100 mL,琼脂添加量0.02 g/100 mL,糖粉添加量2 g/100 mL,阿斯巴甜添加量0.04 g/100 mL,甜蜜素添加量0.04 g/100 mL,β-环状糊精添加量0.04 g/100 mL。该配方下制备出的抹茶饮料茶汤呈浅绿色,均匀一致,悬浮体系稳定。

In order to solve the problem of the uniform suspension throughout matcha beverages, the compound stabilizer formulation of matcha beverage was optimized by single factor and orthogonal experiments in this study. The result showed that the optimum compound stabilizer formula of matcha beverage were as followed, matcha 0.8 g/100 mL,xanthan gum 0.06 g/100 mL, CMC-Na 0.04 g/100 mL, carrageenan 0.08 g/100 mL, sodium alginate 0.02 g/100 mL,gelatin 0.06 g/100 mL, agar 0.02 g/100 mL, sugar powder 2 g/100 mL, aspartame 0.04 g/100 mL, cyclamate 0.04 g/100 mL,β-cyclodextrin 0.04 g/100 mL. The prepared matcha beverage had light green color uniform and stable organization.