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

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 V c content was 493μg /mL, the total sugar content was 3.69%, and this processing technology will provide academic and theoretic ground for fruit composite beverage production.