摘要:
本研究以百香果和茅岩莓为主要原料,以冰糖为甜味剂进行复配开发一种百香果茅岩莓茶饮料。根据茶饮料产品的外观色泽、风味口感、组织状态等感官指标,在单因素实验的基础上,采用正交试验,对茅岩莓茶浸提液以及百香果茅岩莓茶饮料的制备工艺进行了研究。确定茅岩莓浸提液的最佳工艺条件为:浸提温度85℃,浸提时间20 min,茶水比0.75:100 g/mL;百香果茅岩莓茶饮料的最佳配比:茅岩莓浸提液175 mL,百香果浆30 mL,冰糖占比16%。在最佳工艺参数条件下,所得百香果茅岩莓茶饮料感官评分为95±1.0分,总酸含量为2.9 g/L,总糖含量为8.4%,菌落总数<100 CFU/mL,未检测到致病菌,饮料有百香果和茅岩莓滋味,无异味,色泽呈明亮黄色。
关键词:
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百香果
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茅岩莓
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正交试验
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感官评价
Abstract:
In the study,passion fruit and maoyanmei were used as experimental material,crystal was used as sweetener for distribution,developed the passion fruit maoyanmei tea. According to appearance and colour,flavour and taste,organization condition,the experiment explored the processing process of the maoyanmei extract and the passion fruit maoyanmei tea through single factor experiment,orthogonal test,sensory evaluation. The optimum processing conditions of the maoyanmei extract were obtained as follows:Extraction temperature of 85℃,extraction time of 20 min,maoyanmei and water extraction ration of 0.75:100 g/mL;the optimum ratio of the passion fruit maoyanmei tea were obtained as follows:The maoyanmei extract of 175 mL,passion fruit slurry of 30 mL,crystal of 16%. Under the optimal process parameters,the sensory score was 95±1.0,the content of total acid was 2.9 g/L,the content of total sugar was 8.4% and the aerobic bacterial count was less than 100 CFU/mL,the pathogenic bacteria was not detected in the passion fruit maoyanmei tea.The tea beverage had the flavour of passion fruit and maoyanmei,odourless,and the color is bright orange.
百度学术
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