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投稿时间：2019-11-07
投稿时间：2019-11-07
中文摘要: 为研制出一款风味独特且具有海南特色的饮料，以苦丁茶、咖啡、牛奶为主要原料，辅以白砂糖，碳酸氢钠，采用单因素试验和正交试验设计，以感官得分为指标确定原料最佳配比。结果表明：苦丁茶牛奶咖啡饮料的最佳配比为咖啡提取液添加量55%，苦丁茶提取液添加量6%，牛奶添加量15%，白砂糖添加量4%，碳酸氢钠添加量0.03%。所得制品呈咖奶色，兼具咖啡、茶和奶的风味，口感好，风味佳，对复合饮料相关理化指标进行测定，可溶性固形物为7.50%，蛋白质0.65%，咖啡因含量为859.04 mg/kg，卫生指标符合国家相关标准
Abstract:In order to develop a beverage with unique flavor and Hainan characteristics，Kuding tea，coffee and milk were the main raw materials，white sugar and NaHCO3were used as excipients，by single factor experiment and orthogonal experiment design，sensory score as an indicator to determine the best ratio of raw materials.The results showed that the best ratio of compound beverage was coffee extract addition 55%，Kuding tea extract addition 6%，milk addition 15%，white sugar addition 4%，NaHCO3addition 0.03%.The obtained product had the color of coffee，tea and milk，good taste and good flavor.The related physicochemical properties of compound beverage were determined，soluble solids，protein，caffeine content respectively 7.50%，0.65%，859.04 mg/kg，the health indicators met the requirements of relevant national standards.
文章编号：202020025 中图分类号： 文献标志码：
基金项目:海南省产学研一体化专项资金项目（cxy20140020）
| Author Name | Affiliation |
| YANG Lü-qing，HU Hui-hui，TIAN Kang-yong，ZHANG Hai-de | Food Science and Engineering College of Hainan University，Haikou 570228，Hainan，China |
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