菊花绿茶复合饮料的研制  

Research on preparation of compound beverage of chrysanthemum and green tea

作　　者：张志伟[1] 高振红[2] 白宗阳[1] 张双灵[1] 

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109 [2]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《饮料工业》2008年第2期26-28,共3页Beverage Industry

摘　　要：以绿茶、菊花为主要原料,研究了菊花茶饮料加工工艺中的最佳浸提方法和条件,确定了饮料的最佳调配比例。结果表明,采用微波辅助水浴法浸提得到的浸提液品质较常规水浴法的好,微波辅助水浴法浸提绿茶的最佳工艺条件为:茶水比1∶100、pH5、微波功率为400W条件下处理4min、90℃水浴锅中浸提10min;菊花浸提最佳工艺条件为:料水比1∶180、微波功率为175W条件下处理10min、80℃水浴锅中浸提15min。饮料最佳调配比例为绿茶汁40%、菊花汁50%、白砂糖2%、柠檬酸0.02%。The optimum extraction method and conditions for compound beverage of chrysanthemum and green tea were studied, and the optimal mixture proportion determined. The results showed that microwave extraction was superior to conventional extraction in the quality of extract obtained. The optimal extraction conditions of green tea were as follows： ratio of tea to water 1：100, pH5, microwave extraction at 400W for 4 min, and then extraction in 90℃ water for 10 min; and the optimum extraction conditions of chrysanthemum were as follows： ratio of chrysanthemum to water 1：180, microwave extraction at 175W for 10 rain, and then extraction in 80℃ water for 15 min. The optimal mixture proportion of beverage： green tea juice 30%, chrysanthemum juice 50%, white granulated sugar 2%, and citric acid 0.02%.

关 键 词：菊花 绿茶 茶饮料 微波 浸提 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程]