| 番茄绿茶复合饮料的工艺优化 |
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| 引用本文： | 耿敬章,张玲. 番茄绿茶复合饮料的工艺优化[J]. 食品工业, 2011, 0(2) |
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| 作者姓名： | 耿敬章 张玲 |
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| 作者单位： | 陕西理工学院生物科学与工程学院; |
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| 摘 要： | 以番茄酱、绿茶为原料研制番茄绿茶复合饮料,探讨各因素对酶解及调配效果的影响,并对其稳定性进行研究。结果表明:番茄酱的最佳酶解工艺为60μL/100 g果胶酶、pH 4.5、温度50℃、时间2.5 h;以番茄清汁为原料,复合饮料最佳调配工艺为番茄汁10%、绿茶汁40%、白砂糖4%、食盐0.04%、蜂蜜0.005%,在此试验条件下,可得到感官、理化性质最佳的番茄绿茶复合饮料。
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| 关 键 词： | 番茄 绿茶 复合饮料 稳定性 |
Preparation of Tomato and Green Tea Compound Beverage |
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| Geng Jing-zhang,Zhang Ling College of Biological science , engineering,Shaanxi University of Technology. Preparation of Tomato and Green Tea Compound Beverage[J]. The Food Industry, 2011, 0(2) |
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| Authors: | Geng Jing-zhang Zhang Ling College of Biological science engineering Shaanxi University of Technology |
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| Affiliation: | Geng Jing-zhang,Zhang Ling College of Biological science and engineering,Shaanxi University of Technology(Hanzhong 723001) |
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| Abstract: | |
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| Keywords: | tomato green tea complexed drink stability |
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