5工艺技术《食品工业》2023年第44卷第4期草果理化特性分析及其速溶茶饮调配薛亚杰1,2，胡荣锁1,3，姚美芹2，张彦军1,3，谷风林1,3，徐飞1,3*1.中国热带农业科学院香料饮料研究所（万宁571533）；2.云南农业大学热带作物学院（普洱665000）；3.海南省特色热带作物适宜性加工与品质控制重点实验室（万宁571533）摘要为开发草果新用途,对草果理化特性进行分析,在此基础上以草果浸膏、速溶红茶粉为主原料,红糖粉、速溶生姜粉、速溶山楂粉等辅料按照不同比例调配草果速溶茶饮。采用电子感官和人为感官结合筛选确定物料最佳配比,并利用气质联用技术分析茶饮产品的风味品质。结果表明,草果含水率13.91%、灰分6.21%、蛋白质4.80%、必需氨基酸9.59%、非必需氨基酸10.12%、精油得率1.75mL/100g。草果速溶茶饮最佳配方为速溶红茶粉+草果浸膏0.4g(0.3g+0.1g)、速溶生姜粉0.1g、速溶山楂粉0.2g、红糖粉3g。按料液比1︰50(g/mL)加水进行冲泡,此配方下的草果速溶茶饮口感、汤色、滋味、香气俱佳。草果速溶茶饮风味以醇类、烯烃类为主。速溶茶饮制备对草果产品新用途提供了一定的理论参考。关键词草果;理化特性;速溶茶饮;风味品质PhysicochemicalPropertiesandInstantTeaPreparationofAmomumtsao-koXUEYajie1,2,HURongsuo1,3,YAOMeiqin2,ZHANGYanjun1,3,GUFenglin1,3,XUFei1,3*1.SpiceandBeverageResearchInstitute,ChineseAcademyofTropicalAgriculturalSciences(Wanning571533);2.CollegeofTropicalCrops,YunnanAgriculturalUniversity(Pu’er665000);3.KeyLaboratoryofProcessingSuitabilityandQualityControloftheSpecialTropicalCropsofHainanProvince(Wanning571533)AbstractInordertodevelopthenewuseofAmomumtsao-ko,thephysicalandchemicalcharacteristicsofAmomumtsao-kowereanalyzed.Onthisbasis,theextractofAmomumtsao-koandinstantblackteapowderwereusedasthemainrawmaterials,andbrownsugarpowder,instantgingerpowder,instanthawthornpowderandotherauxiliarymaterialswerepreparedindifferentproportions.Theoptimumratiooftheteawasdeterminedbythecombinationofelectronicandhumansenses,andtheflavorqualityofteaproductswasanalyzedbythetechnologyofbygaschromatography-massspectrometry.Theresultsshowedasfollows:moistureofAmomumtsao-ko13.91%,ashcontent6.21%,protein4.80%,essentialaminoacidcontent9.59%,non-essentialaminoacidcon...
