摘要:本課題主要研究以柚子、白砂糖、蜂蜜和茶液為主要原料，以檸檬酸、檸檬酸鈉、D-異Vc鈉為輔料的純天然蜂蜜柚子茶。本實(shí)驗(yàn)通過(guò)原料的預(yù)處理、調(diào)配、均質(zhì)、殺菌、裝罐等一系列過(guò)程，制成清爽可口的蜂蜜柚子茶。通過(guò)對(duì)主要原料的單因素試驗(yàn)和Vc含量的測(cè)定確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%，在此條件下調(diào)配的蜂蜜柚子茶的Vc含量最高。本試驗(yàn)采用的測(cè)定方法有：2,6-二氯酚靛酚滴定法測(cè)定Vc的含量；酸度計(jì)法測(cè)定酸度；折光儀法測(cè)量可溶性固形物的含量；直接滴定法測(cè)定糖分；分光光度法測(cè)定茶多酚的含量。最終測(cè)得的Vc含量為 6.67mg/100g， pH為4.01，可溶性固形物的含量為9.7%，還原糖的含量為3.95mg/100g，茶多酚的含量為208.22mg/kg。穩(wěn)定劑的最佳配方為：黃原膠0.02%，CMC-Na 0.1%，卡拉膠0.02%，蜂蜜柚子茶產(chǎn)品經(jīng)80℃滅菌30min，恒溫（37℃）保藏7天無(wú)變質(zhì)現(xiàn)象，品質(zhì)穩(wěn)定。

關(guān)鍵詞：柚子；蜂蜜；茶飲料；營(yíng)養(yǎng)成分；車間設(shè)計(jì)

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