黑米红茶复配发酵风味饮料的研制

Preparation of compound fermented beverage of black rice and black tea

以黑米和红茶为原料,通过浸提、乳酸发酵等工艺制备黑米红茶复配发酵风味饮料并优化工艺。结果表明,黑米汁制备的最佳条件为料液比1︰5(g/mL),温度40℃,时间160 min;红茶制备的最佳条件是料液比1︰150(g/mL),温度100℃,时间20 min;黑米红茶发酵饮料的最佳配方是黑米红茶质量比为4︰10,柠檬酸0.6%,脱脂奶粉6%,蔗糖4%;在添加0.03%的黄原胶,0.3%的果胶,0.15%的CMC-Na后,进行均质处理,复合饮料可处于较稳定状态。

With black rice and black tea were selected as raw materials,compound fermented beverage of black rice and black tea were prepared by extraction and lactic acid fermentation,and the preparation was optimized.The results showed that the optimum conditions of black rice juice were as follows:solid-liquid ratio 1︰ 5(g/mL),temperature 40℃,time 160 min.The best preparation conditions of black tea were as follows:solid-liquid ratio1︰ 150(g/mL),temperature100℃,time 20 min.And the best formula of compound fermented beverage of black rice and black tea were as follows:the mass ratio of black rice and black tea 4︰10,citric acid 0.6%,skim milk powder 6%,sucrose 4%.Finally,with xanthan gum 0.03%,pectin 0.3%and CMC-Na 0.15%added,after homogenizing,compound beverage can be in a steady state.