西红花茶饮料工艺技术的研究  

Study on Process Technology of Mixing of Crocus sativus L. Tea Drinking

作　　者：茹鲜古丽.买买提依明 艾合买提江[1] 阿不都拉.阿巴斯[1] 

机构地区：[1]新疆大学生命科学与技术学院,新疆乌鲁木齐830046

出　　处：《食品科学》2007年第12期563-565,共3页Food Science

摘　　要：对西红花茶饮料的配方、浸提条件以及最佳口感风味进行研究,并制定西红花茶饮料的生产工艺。选择优质西红花、通过在80℃、15min的500倍水溶液提取,再经过过滤、按西红花提取液:蔗糖:柠檬酸:苹果酸为250ml:15.5g:0.3ml:0.2ml的比例调配。最佳口感风味配方为蔗糖用量5%、柠檬酸0.1%、苹果酸0.1%,所得产品为营养保健型饮料,风味独特酸甜可口。This experiment studied the prescription, extracted conditions and the best taste flavor of Crocus sativus, and worked out the processing technique of Crocus sativus tea drinking. The optimum prescription was done by Crocus sativus through 80 ~C, 15 min, 500 times water solves as follows： Crocus sativus＇s exlraction ： sugar ： citric acid： malic acid is 250ml ： 15.5g ： 0.3ml ： 0.2ml. The best taste flavor prescription is sugar 6%, citric acid 0.075% and malic acid 0.008%. The product is nutritional health care drink and the flavor is special.

关 键 词：西红花 茶饮料 调配工艺 

分 类 号：TS272.53[农业科学—茶叶生产加工]