普洱茶酸角果糕加工工艺的研究

摘要

普洱茶与酸角均具有较高的营养价值和保健作用.以云南甜酸角与普洱茶为主要原料,添加蔗糖、麦芽糖浆、柠檬酸、琼脂、果胶、卡拉胶等辅料,研制普洱茶酸角果糕,并采用单因素、正交试验和方差分析,筛选确定最优工艺及最佳配方.最终确定普洱茶酸角果糕的最佳配方为:酸角汁与普洱茶汤比例1:1(质量比),蔗糖21 %,麦芽糖浆4 %,柠檬酸0.3%,琼脂0.9%,果胶0.1%,卡拉胶0.1%.%There are high nutrition value and health care function in Pu-erh tea and tamarind.In the test,sweet tamarind planted in Yunnan province and Pu-erh tea were selected as main raw material for development of Pu-erh tea tamarind preserved fruit, additionally with sugar, maltose syrup, citric acid, pectin, agar and carrageenan.With methods of single-factor test,orthogonal test and variance analysis,optimum formula was gained as follows.It's that the ratio of tamarind juice and tea liquid was 1:1(mass ratio),the additive volume of sucrose,maltose syrup,citric acid,agar,pectin and carrageenan were respectively 21 %,4 %,0.3 %,0.9 %, 0.1%,0.1%.