苦丁茶饮料加工技术的研究Ⅲ.有效添加剂的筛选

为进一步解决苦丁茶饮料加工，贮藏过程中的护色，防混浊，防沉淀等技术难题，选用4种天然添加剂（植酸，葡萄糖酸-δ－内酯，甘草酸，V－C）或其组合对苦丁茶饮料进行保鲜，采用感官审评和化学成分，物理性状，相对沉淀量的测定以及微生物培养等方面来评估保鲜效果，以筛选出有效天然添加剂，试验结果表明，组合添加剂对苦丁茶饮料的护色，防混浊，防沉淀的协同增效作用不够理想，但在单一添加剂中，V－C，甘草酸和植酸能有效保鲜，且以V－C最好，甘草酸次之。

Technique of Processing Kudincha Drink Ⅲ.The Screening of Effective Additives

In order to solve the technique problem of color-preserving and de-turbiding of Kudincha drink during the processing and storage, keeping-fresh experiments were carried out by using four natural additives(Phytic acid,glucono-deta-lactone,glycyrrhizin,ascorbic acid) or their combination,and their effects were evaluated by sensory evaluation, the determined chemical composition,physical properties,the relative amout of precipitate and microbial culture.In this way, the effective natural additives were screened.The results show that the combination of additives has no synergetic and obvious effects on the color-preserving and de-turbiding of Kudincha drink,but in single additive experiment,ascorbic acid,glycyrrhizin and phytic acid help keep fresh effectively,and ascorbic acid is the optimum additive,and glycyrrhizin is the next.