无糖型茅岩莓速溶茶的加工技术

以茅岩莓 (学名显齿蛇葡萄 )为原料 ,经提取、过滤、真空浓缩得茅岩莓浓缩汁 ,再配以其他原料经干燥而得茅岩莓速溶茶。研究表明 ,茅岩莓提取温度为 85℃ ,提取时间为 2 0min ,加水质量为 1 5倍时 ,所得提取液具有较高的得率和较好的品质 ;当茅岩莓速溶茶的配方为茅岩莓浓缩汁(3 0 % ) :麦芽糊精∶麦芽糖醇 :低聚果糖 :阿斯巴甜∶VC∶柠檬酸∶天然茶香精质量比为 3 5∶2 0∶3 0∶1 0∶0 7∶1∶1 3∶2时 ,采用低温冷冻干燥 ,所得茅岩莓速溶茶产品的溶解性和风味良好。

Study on Processing Technology of Ampelopsis grossedentata Instant Tea

With Ampelopsis grossedentata as the experiment material, Ampelopsis grossedentata instant tea was made by extracting juice of Ampelopsis grossedentata, filtration, concentration adding other materials, and drying. When Ampelopsis grossedentata was extracted with 15 times of water (w/w) for 20 min at 85℃ the extracted juice of Ampelopsis grossedentata has good quality. The ingredients of Ampelopsis grossdentata instant tea included 35 g of concentrated juice of Ampelopsis grossedentata (30%), 20 g of dextrin, 30 g of maltitol, 10 g of fructo-oligosaccharide, 0.7 g of aspartame, 1 g of asscorbic acid, 1.3 g of citric acid, 2 g of natural tea flavor. With vacuum freeze-drying, the product is instant soluble and has good overall quality.