食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2014年
12期
27-30
,共4页
柚子茶%苹果%蜂蜜%果粒
柚子茶%蘋果%蜂蜜%果粒
유자다%평과%봉밀%과립
citron tea%apple%bee honey%granular fruits
以柚子皮、柚子肉和苹果粒为原料，辅以蜂蜜、白砂糖和增稠剂等配料，通过单因素与正交试验，确定了柚子茶的最佳配方，即柚果浆与苹果粒复合比例为70∶30（质量比）、白砂糖与蜂蜜复合比例为75∶25（质量比）、柠檬酸0.4%，黄原胶为0.05%，制成的柚子茶风味独特、酱体均匀细腻，是具有营养保健功能的食品，有一定的市场潜力。
以柚子皮、柚子肉和蘋果粒為原料，輔以蜂蜜、白砂糖和增稠劑等配料，通過單因素與正交試驗，確定瞭柚子茶的最佳配方，即柚果漿與蘋果粒複閤比例為70∶30（質量比）、白砂糖與蜂蜜複閤比例為75∶25（質量比）、檸檬痠0.4%，黃原膠為0.05%，製成的柚子茶風味獨特、醬體均勻細膩，是具有營養保健功能的食品，有一定的市場潛力。
이유자피、유자육화평과립위원료，보이봉밀、백사당화증주제등배료，통과단인소여정교시험，학정료유자다적최가배방，즉유과장여평과립복합비례위70∶30（질량비）、백사당여봉밀복합비례위75∶25（질량비）、저몽산0.4%，황원효위0.05%，제성적유자다풍미독특、장체균균세니，시구유영양보건공능적식품，유일정적시장잠력。
Using grapefruit peel,grapefruit meat,and the apple as min material,a jam tea was prepared with bee honey ,sugar and thickening agents as ingredients. The optimal formula for the honey citron tea was confirmed by single factor and orthogonal test as follow as:the mixing proportion of grapefruit fruit pulp and the granular apple was 70∶30(ω∶ω),and the mixing proportion of sugar and bee honey was 75∶25(ω∶ω),citric acid and xanthan gum were 0.4%and 0.05% respectively. The produced honey citron tea was delicious with distinctive flavor uniform fine paste body. As a nutritional and healthy food,the honey citron tea maintained a high potential of market development.
