桑椹速溶茶加工工艺

摘要

以“大十”桑椹为原料,经科学勾兑、精心加工而成的一种营养丰富、方便饮用的速溶茶.通过一系列单因子和正交试验,确定了桑椹速溶茶的最佳配方和最优工艺条件.结果表明:桑椹速溶茶宜用20％麦芽糊精为助干剂；采用离心喷雾干燥方法,最佳工艺参数:雾化器喷头转速30 000 r/min、物料进料速度40 r/min、进出口温度180/80℃;桑椹速溶茶最佳配方:原果汁含量70％,糖酸比20∶1,加糖量8.0％.%"Big Ten" mulberry was the raw materials, the scientific blending and carefully processing produced a nutrient enriched instant tea.Through a series of single factor and orthogonal test, the best formula of mulberry instant tea and optimum conditions-were obtained.The results showed 20% maltodextrin was the best drying agent.By spray-drying method, the optimum parameters were: nebulizer nozzle speed 30 000 r/min, the material feeded speed 40 r/ min, inlet and outlet temperature 180/80℃.The mulberry instant tea formula was: original fruit juice content70% , sugar acid ratio 20: 1 ; sugar content 8.0% .