摘要
以百香果浓缩汁和红茶浓缩液为主要原料,研制含具有缓解焦虑作用的天然活性物质茶氨酸和锌的百香果红茶饮料。通过单因素和正交试验,结合感官评价和稳定性实验,优化百香果红茶饮料的配方。结果表明,百香果红茶饮料的最佳工艺配方为百香果浓缩汁3.5%,红茶浓缩液20%,白砂糖7.5%,羧甲基纤维素钠0.070%,β-环状糊精0.030%,三氯蔗糖0.004 2%,在此条件下可制得棕褐色、酸甜可口、富含百香果和红茶香气且含有缓解焦虑因子茶氨酸和锌的百香果红茶饮料。
This study used concentrated passion fruit juice and concentrated black tea as the main raw materials to develop a passion fruit black tea beverage containing natural active substances such as theanine and zinc,which had anxiety relieving effects.This paper studied the preparation of passion fruit black tea beverage containing theanine and zinc,the anxiety relieving functional factors,with passion fruit concentrated juice and black tea concentrated liquid as the main raw materials.The optimal formula for passion fruit black tea beverage was studied through single factor and orthogonal experimental methods combined with sensory evaluation and stability factor.The optimum technological parameters of the beverage were determined as follows:3.5%passion fruit concentrate,20%black tea concentrate,7.5%sucrose,0.070%carboxymethyl cellulose sodium,0.030%β-Cyclic dextrin,0.0042%sucralose.The product obtained under the condition was brownish,sweet and sour,delicious beverage containing theanine and zinc,the anxiety relieving factors and was rich in the fragrance of passion fruit and black tea.
作者
赵倩
谢彦纯
赵冲
ZHAO Qian;XIE Yanchun;ZHAO Chong(College of Food Science and Engineering,China Agricultural University,Beijing 100083,China)
出处
《中国果菜》
2023年第12期7-13,共7页
China Fruit & Vegetable
基金
国家自然科学基金青年科学基金项目(31901691)。
关键词
百香果
红茶
生产工艺
复合稳定剂
缓解焦虑
Passion fruit
black tea
production technology
compound stabilizer
relieve anxiety
作者简介
第一作者:赵倩(2002-),女,在读本科,专业为营养与食品安全;通信作者:赵冲(1987-),女,副教授,博士,主要从事营养与食品安全的教学与研究工作。
