| 黄皮果茶饮料的研制 |
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| 引用本文： | 黄傲. 黄皮果茶饮料的研制[J]. 饮料工业, 2011, 14(10): 31-34. DOI: 10.3969/j.issn.1007-7871.2011.10.007 |
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| 作者姓名： | 黄傲 |
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| 作者单位： | 广西民族大学相思湖学院,广西,南宁,530008 |
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| 摘 要： | 以黄皮果为原料研制出黄皮果茶饮料,并对其生产工艺进行了研究。结果表明:黄皮果原浆液在添加0.08%的果胶酶后,在pH4.5、45℃下酶解120min,得到透光率、澄清度最好的黄皮果汁。通过正交试验得到黄皮果茶饮料的配方:茶汁20ml、黄皮果汁20ml、白砂糖8g、柠檬酸0.2g。
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| 关 键 词： | 黄皮果 茶饮料 配方 |
Development of a Clausena lansium tea beverage |
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| HUANG Ao. Development of a Clausena lansium tea beverage[J]. Beverage Industry, 2011, 14(10): 31-34. DOI: 10.3969/j.issn.1007-7871.2011.10.007 |
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| Authors: | HUANG Ao |
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| Affiliation: | HUANG Ao(Xiangsihu College,Guangxi University for Nationalities,Nanning 530007,Guangxi,China) |
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| Abstract: | Clausena lansium was used as the main material to make a tea beverage,and the production technology of the beverage was studied.The results showed that the raw juice with the addition of 0.08% pectinase was subjected to enzymolysis at pH 4.5 and 45℃ for 120 min to give juice with the best transmittance and clarity.Orthogonal experiments were carried out to determine the optimal formula of the Clausena lansium tea beverage as tea juice 20 ml,Clausena lansium juice 20 ml,sugar 8 g and citric acid 0.2 g. |
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| Keywords: | Clausena lansium tea beverage formula |
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