摘要
用果胶酶制备鲜蓝莓汁的反应温度为50℃、加酶量0.5%、酶解4 h。制备红巧梅花茶的浸渍温度为80℃、加水量50 mL、浸渍时间60min。复合原汁最佳配比为鲜蓝莓汁∶红巧梅花茶汁=2∶3(体积比)混合,确定风味调配加工工艺为复合原汁含量20%,蜂蜜添加8%,VC添加0.3%。蓝莓红巧梅花茶饮料色泽、口感、风味俱佳,且营养丰富,适合大众口味。
In this study, preparation of fresh blueberry juice with pectinase, its reaction temperature is 50 ℃, enzyme loading of 0.5%, hydrolysis time of 4 h. Hongqiaomei tea preparation impregnation temperature is 80 ℃, adding water 50mL, soaking time of 60min. The best combined ratio of fresh blueberry juice ： Hongqiaomei tea = 2 ： 3 （volume ratio）. The flavor of juice processing technology was determined for the composite juice content of 20%, adding honey 8% and VC 0.3%. The blueberry and Hongqiaomei tea drinks＇ color, texture, flavor are superb, and they are nutrient-rich, suitable for mass tastes.
出处
《食品工业》
北大核心
2010年第6期36-38,共3页
The Food Industry
基金
锦州市科学技术计划项目资助(项目编号:08B1E01)
辽宁医学院奥鸿大学生科技活动基金项目(2008D31)资助
关键词
蓝莓
红巧梅花茶
饮料
工艺
blueberry
Hongqiaomei tea
drinks
process
