营养保健速溶芦笋超微粉茶调配工艺研究_李文香.pdf

Vol.34 No.2 CHINA FRUIT VEGETABLE Feb. 2014 266109 CMC-Na 100 mL 0.4 g0.10 g 0.10 g 0.05 gCMC-Na 60 TS255.3 A 1008-1038(2014)02-0034-06 Research of Nutrition Healthcare Ultrafi ne Powder Instant Asparagus Tea * LI Wen-xiang DONG Jing SUN Yuan-jun FAN Ming-cong KOU Xing-kai School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China Abstract: Ultrafi ne powder instant asparagus tea was made by green asparagus leftover processed. By the experiments of different composite stabilizers, the instant ultrafi ne powder asparagus tea was developed. The effects of solubility and stability by different process conditions and additives were studied. The results showed that: the effects of comprehensive quality from excellent to poor by single stabilizer as: xanthan gum pectin CMC-Na sodium alginate konjac fl our maltodextrin; orthogonal test showed that: the optimal addition of ultrafi ne asparagus was 0.4 g, the best ingredient of stabilizers was: xanthan gum 0.10 g, pectin 0.10 g and CMC-Na 0.05 g per 100mL asparagus powder tea prepared. After well-mixed as the proportion, the ultrafi ne powder instant asparagus tea could instant well either hot or cold water. The hot water with 60 to dissolve them was recommended as the best practice. Key words: Asparagus; ultrafi ne powder; power tea; solubility; stability Asparagus Offi cinalis L. [2]