| 发芽苦荞绿茶复合饮料的工艺研究 |
| |
| 引用本文： | 郭元新,孙沛然,李凤霞,叶华.发芽苦荞绿茶复合饮料的工艺研究[J].食品工业科技,2012,33(8):271-273. |
| |
| 作者姓名： | 郭元新 孙沛然 李凤霞 叶华 |
| |
| 作者单位： | 安徽科技学院食品药品学院,安徽凤阳,233100 |
| |
| 基金项目： | 安徽省教育厅自然科学研究项目(KJ2010B056) |
| |
| 摘 要： | 通过模糊综合评价和正交实验方法,对发芽苦荞汁和绿茶汁的浸提以及调配工艺条件进行了优化,得出最佳的工艺条件与配比。结果表明:苦荞麦芽汁浸提的最佳浸提条件为100℃下温火煮制2h;绿茶汁浸提最佳条件为茶水比1:60,80℃下浸提15min;发芽苦荞绿茶复合饮料的最优配方为:发芽苦荞汁和绿茶汁的比率为1:1,加糖量为2.5%,VC添加量为0.015%,柠檬酸添加量为0.10%。
|
| 关 键 词： | 发芽苦荞 绿茶 复合饮料 工艺 |
Study on the technology of germinated buckwheat and green tea compound beverage |
| |
| GUO Yuan-xin,SUN Pei-ran,LI Feng-xia,YE Hua.Study on the technology of germinated buckwheat and green tea compound beverage[J].Science and Technology of Food Industry,2012,33(8):271-273. |
| |
| Authors: | GUO Yuan-xin SUN Pei-ran LI Feng-xia YE Hua |
| |
| Affiliation: | (College of Food and Drug,Anhui Science and Technology University,Fengyang 233100,China) |
| |
| Abstract: | The technology conditions of germinated buckwheat juice,tea juice and blending were optimized by using fuzzy comprehensive evaluation and orthogonal experiment.Then the optimum process and proportion were obtained.The results showed that it was most effective for extraction time of germinated buckwheat juice were 2h at temperature 100℃,for extraction time of tea were 15min at temperature 80℃ and the ratio of material to water was 1:60(W/V),and for optimal formulation of compound beverage were as follows,the proportion of germinated buckwheat juice and green tea juice was 1:1,sugar at 2.5%,Vc at 0.015% and citric acid at 0.10%. |
| |
| Keywords: | germinated buckwheat green tea compound beverage technology |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
