| 桑椹速溶茶加工工艺 |
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| 引用本文： | 陈祖满. 桑椹速溶茶加工工艺[J]. 食品与发酵工业, 2013, 39(2): 114-116 |
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| 作者姓名： | 陈祖满 |
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| 作者单位： | 浙江医药高等专科学校,浙江宁波,315100 |
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| 摘 要： | 以"大十"桑椹为原料,经科学勾兑、精心加工而成的一种营养丰富、方便饮用的速溶茶。通过一系列单因子和正交试验,确定了桑椹速溶茶的最佳配方和最优工艺条件。结果表明:桑椹速溶茶宜用20%麦芽糊精为助干剂;采用离心喷雾干燥方法,最佳工艺参数:雾化器喷头转速30 000 r/min、物料进料速度40 r/min、进出口温度180/80℃;桑椹速溶茶最佳配方:原果汁含量70%,糖酸比20∶1,加糖量8.0%。
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| 关 键 词： | 桑椹速溶茶 工艺 研究 |
Study on the technology of mulberry instant tea |
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| Chen Zu-man. Study on the technology of mulberry instant tea[J]. Food and Fermentation Industries, 2013, 39(2): 114-116 |
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| Authors: | Chen Zu-man |
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| Affiliation: | Chen Zu-man(Zhejiang Pharmaceutical College,Ningbo 315100,China) |
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| Abstract: | "Big Ten" mulberry was the raw materials,the scientific blending and carefully processing produced a nutrient enriched instant tea.Through a series of single factor and orthogonal test,the best formula of mulberry instant tea and optimum conditions were obtained.The results showed 20% maltodextrin was the best drying agent.By spray-drying method,the optimum parameters were: nebulizer nozzle speed 30 000 r/min,the material feeded speed 40 r/min,inlet and outlet temperature 180/80℃.The mulberry instant tea formula was: original fruit juice content70%,sugar acid ratio 20∶ 1,sugar content 8.0%. |
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| Keywords: | mulberry instant tea process research |
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