蜂蜜柚子茶饮料生产工艺研究及车间设计_食品科学与工程.doc

摘要:本课题主要研究以柚子、白砂糖、蜂蜜和茶液为主要原料，以柠檬酸、柠檬酸钠、D-异Vc钠为辅料的纯天然蜂蜜柚子茶。本实验通过原料的预处理、调配、均质、杀菌、装罐等一系列过程，制成清爽可口的蜂蜜柚子茶。通过对主要原料的单因素试验和Vc含量的测定确定了蜂蜜柚子茶的最佳配方，即茶提取液15%，柚子果汁25%，白砂糖4%，蜂蜜4%，在此条件下调配的蜂蜜柚子茶的Vc含量最高。本试验采用的测定方法有：2,6-二氯酚靛酚滴定法测定Vc的含量；酸度计法测定酸度；折光仪法测量可溶性固形物的含量；直接滴定法测定糖分；分光光度法测定茶多酚的含量。最终测得的Vc含量为 6.67mg/100g， pH为4.01，可溶性固形物的含量为9.7%，还原糖的含量为3.95mg/100g，茶多酚的含量为208.22mg/kg。稳定剂的最佳配方为：黄原胶0.02%，CMC-Na 0.1%，卡拉胶0.02%，蜂蜜柚子茶产品经80℃灭菌30min，恒温（37℃）保藏7天无变质现象，品质稳定。

关键词：柚子；蜂蜜；茶饮料；营养成分；车间设计

Abstract:The pure natural honey grapefruit tea drink in this paper is made from grapeftuit, white granulated sugar, honey, tea as main raw materials and citric acid, sodium citrate, sodium erythorbate as auxiliary materials. The fresh delicious honey grapefruit tea drink is made by pretreatment of the raw material, mixing, homogenising, sterilization, tinning and some other processes. The experiment studies on the best product formula, which is confiemde by single factor experiments of main raw materials and the amount of Vc. The result shows that, the best formula of honey grapefruit tea drink includes tea extract 15%, grapefruit juice 25%, white granulated sugar 4%, honey 4%. Under this formula, the Vc amount of honey grapefruit tea drinkis the most. The main assaying methods in this paper includes 2,6-dichloro phenol indophenol titration method to assay Vc, acidimetric method to assay acidity, refractometer method to assay soluble solid, direct titration method to assay reducing sugar and spectrophotometric method to assay tea polyphenol. Besides, the test asseies the indexes including Vc 6.67mg/100g, pH 4.01, soluble solid 9.7%, tea polyphenol 208.22mg/kg and reducing sugar 3.95mg/100g. The best formula of stabilizing agent is xanthan gum 0.02%, sodium carboxymethylcellulose 0.1% and carrageenan 0.02%. The honey grapefruit tea drink can preserve 7 days with no deterioration phenomenon in constant temperature (37℃) through sterilizing 30min in 80℃.

Keywords  Honey  Grapefruit  Tea drink  Nutrient contents  Workshop design