发芽糙米绿茶复合饮料的研制
Cereal & Feed Industry(2016)
Abstract
糙米经发芽、烘烤、粉碎、浸提、离心得到发芽糙米茶汤;绿茶经过浸提过滤得到茶汤,将发芽糙米茶汤和绿茶茶汤按一定比例混合,添加其他配料而制成一种既营养又符合消费者口味的复合米茶饮料.以感官评分为评价指标,通过单因素和正交试验确定发芽糙米绿茶复合饮料最佳配方为:发芽糙米绿茶茶汤混合比例为1∶1,白砂糖为6%,柠檬酸为0.03%,复合稳定剂CMC-Na和海藻酸钠按2∶1,添加量为0.15%.经过验证性试验,得到的发芽糙米绿茶复合饮料感官评分为9.3分,茶多酚含量309.3 mg/kg,γ-氨基丁酸427 μg/100 ml.
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