【摘要】 以香蕉、番茄、绿茶、蒸馏水等为主要原料,采用微波技术制作香蕉绿茶饮料,并对香蕉果肉中多酚氧化酶的活性及香蕉与番茄配比、维生素C和EDTA-2Na添加量等因素对香蕉绿茶饮料品质的影响进行了研究。通过正交实验,确定香蕉绿茶饮料的最佳配方为茶水比1∶125、香蕉汁10％、本糖醇1．5％、维生素C0．01％、EDTA- 2Na100mg/L,产品汤色清澈明亮、香气纯正、有明显香蕉风味。更多还原

【Abstract】 In this paper,banana,tomato,green tea and distilled water were used as the raw materials, and microwave technology was adopted to produce banana green tea drinks.The enzyme activity of polyphenol oxidase in banana and the factors including the ratio of banana to tomato, vitamin C and EDTA-2Na,which impacted the quality of banana green tea drinks,were analyzed.Through the orthogonal design,the optimum processing condition for banana green tea drinks was tea concentration 1:125,10% banana juice,1.5% xylitol,0.01% vitamin C and 100 mg/L EDTA-2Na.The tasting results showed that the tea drinks possessed the natural banana flavor,good transparency and natural smell.更多还原