玫瑰花香苹果膳食纤维无糖茶饮料工艺

Rose Flavor Apple Dietary Fiber Low Sugar Tea Beverage Technology

以苹果、绿茶为原料,研究探讨苹果膳食纤维功能茶饮料的加工工艺。通过实验利用分光光度计在680nm下测茶汁的透光率,确定绿茶的最佳萃取参数,实验结果表明:浸提时间15min,茶与水比例1∶80,浸提温度为80℃,透光率为86.700%,为绿茶汁的最佳浸提参数。利用微波辅助提取法制备的膳食纤维,在成本减少的同时,使制备的膳食纤维具有纤维素类多糖的特征吸收峰,水溶性膳食纤维具有良好的持水力和膨胀力,油脂吸附性好,在饱和脂肪酸的吸附量上效果更加显著。玫瑰花露采用水蒸气蒸馏法与二次蒸馏相结合的方式,更大限度地保留玫瑰花的香气,使花露口感更加柔和。以感官评分为指标,在单因素实验的基础上,通过正交设计试验对具有玫瑰花香的苹果膳食纤维茶饮料的调配配方进行了优化。实验结果表明,具有玫瑰花香的苹果皮膳食纤维茶饮料的最佳配方为:玫瑰花提取液和绿茶提取液的添加比例为4∶1,甜菊糖苷的添加量为0.0012%,柠檬酸添加量为15%。在该工艺条件下,加工而成的玫瑰花香苹果膳食纤维茶饮料,色泽玫红澄澈、酸甜适中,具有玫瑰花特有的香味与茶香,无糖添加,是理想的天然营养保健饮品。

Using apple and green tea as raw materials,the processing technology of functional tea beverage with apple dietary fiber was studied.The optimum extraction parameters of green tea were determined by measuring the light transmittance of tea juice at 680nm with photometer.The results showed that the extraction time was 15 mins,the ratio of tea to water was 1∶80;the extraction temperature was 80℃;and the light transmittance was 86.700%.It is the best extraction parameter of green tea juice.The rose water uses a combination of steam distillation and secondary distillation to retain the fragrance of the rose to a greater extent,making the water taste softer.Based on sensory evaluation and single factor experiment,the prescription of apple dietary fiber tea beverage with rose fragrance was optimized by orthogonal design.The results showed that the optimum formula of the rose-scented apple peel dietary fiber tea beverage was as follows:The ratio of rose extract to green tea extract was 4∶1;the addition of stevioside was 0.0012%;and the addition of citric acid was 15%.Under the conditions of this technology,the rose-scented apple dietary fiber tea,with rose-red clear color,moderate acidity and sweetness,has the unique aroma of rose and tea,sugar-free addition is an ideal natural nutritional health drink.