| 红枣苦荞茶复合饮料的工艺优化 |
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| 引用本文： | 刘晓娇.红枣苦荞茶复合饮料的工艺优化[J].商洛师范专科学校学报,2013(4):51-54. |
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| 作者姓名： | 刘晓娇 |
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| 作者单位： | 商洛学院生物医药工程系,陕西商洛726000 |
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| 摘 要： | 以红枣、苦荞茶为主要原料，研制出一种集营养、保健为一体的复合型茶饮料，提高苦荞茶的利用率，丰富茶饮料产品类型。以红枣汁、苦荞茶汁、绵白糖、柠檬酸的添加量作为影响饮料感官特性的四大因素进行单因素试验，再通过正交试验确定复合饮料的最佳工艺配方。结果表明：红枣汁30mL、苦荞茶汁70mL、绵白糖7g、柠檬酸0．15g、β-环状糊精0．5g时，复合饮料色泽风味最佳，组织状态均匀无沉淀，透明度高，稳定性好，具有成熟红枣和苦荞茶特有的香气和风味。产品的总糖含量≥9％，总酸（以柠檬酸计）为0．02％-0．10％，无异味．酸甜可口。
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| 关 键 词： | 红枣 苦荞茶 复合饮料、 |
On Optimization of Compound Beverage of Jujuba and Buckwheat |
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| LIU Xiao-jiao.On Optimization of Compound Beverage of Jujuba and Buckwheat[J].Journal of Shangluo Teachers College,2013(4):51-54. |
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| Authors: | LIU Xiao-jiao |
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| Institution: | LIU Xiao-jiao (Biomedical Engineering Department, Shangluo University, Shangluo, Shaanxi 726000) |
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| Abstract: | With red dates, tartary buckwheat tea as the main raw material, a compound tea beverage, nuitritious and good to health, is developed, which improves the utilization rate of tartary buckwheat tea, riches tea beverage product type. With red dates juice, tartary buckwheat tea juice, sugar, citric acid content as four major factors affecting the beverage sensory characteristics, based on single factor, orthogonal test, the optimum formula of composite beverage and analysis,the best technology is developed. The results show that： red dates juice 30 mL, bitter buckwheat tea juice 70 mL, sugar 7 g, citric acid 0.15 g,β-cyclodextrin 0.5 g composite beverage Which produces the best flavor and color, homogeneous structure without precipitation, high transparency, good stability, with mature red dates and tartary buckwheat tea aroma and flavor. The total sugar content is more than 9%, total acid （citric acid） was 0.02%-0.10%, no smell, sweet and sour. |
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| Keywords: | red dates tartary buckwheat tea compound beverage |
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