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第 15卷第 1期云南民族大学学报(自然科学版) Vol 15 No 1

2006年 1月 Journal of Yunnan Nationalities University(Natural Sciences Edition) Oct 2006
滇橄榄茶饮料的研制
曹文
(云南民族大学化学与生物技术学院,云南昆明 650031)
1
摘要以茶和橄榄为主要原料,对茶和橄榄的复合饮料的加工工艺进行研究,并采用意大利先进的果汁生产工艺,在
茶汁澄清加工中采用超滤,论述操作要点和产品质量标准,对滇橄榄茶汤色变化进行讨论,赋于成品良好的风味,是营养价值
高且具有保健功能绿色饮品.
关键词橄榄;茶; 饮料;工艺
【中图分类号】O69 【文献标识码】A 【文章编号】1672—8513 (2006) 01 - 0057 - 03
Research on pound D rink - Canarium Ablum Tea Beverage
3 Cao W en
( School of Chem istry and B io Science, Yunnan Nationalities University, Kunm ing 650031, China)
Abstract: The new p rocessing method of beverage had been studied based on Italian juice p rocessing technolo
gy by using canarium ablum and tea as mamaterials Fresh green tea beverages were treated with ultrafilter It intro
duced operating rule sand p roduct standard of canarium ablum tea beverage The op timum p rocessing conditions for
the beverage and the effect of some factor on infusion color of beverage were researched and discussed Then the
best es true It is the result that the color and taste of the new kind of beverage with healthy function are
very good It can maintain nature color of the beverage during storage
Key words: canarium ablum; tea; healthy soft beverage; p roductive technology
滇橄榄又名余甘子( Phyllanthus em bica L ) ,属滇橄榄合二为一,既有滇橄榄清炎利喉,清凉