茶树花冰茶的研制  

Development of Ice Tea Flower Drink

作　　者：赵旭[1] 顾亚萍[1] 钱和[1] 

机构地区：[1]食品科学与技术国家重点实验室江南大学食品学院,江苏无锡214122

出　　处：《安徽农业科学》2008年第7期2924-2925,共2页Journal of Anhui Agricultural Sciences

摘　　要：[目的]填补茶饮料市场的空白。[方法]以茶树干花为原料,通过浸提试验和3因素3水平正交试验确定茶花汁的最佳浸提条件和茶树花冰茶的最佳配方。[结果]当固液比为1∶60时,茶花汁中茶多酚含量最高。低温萃取时,茶树花汁呈透明的土褐色,放冷后也不易产生冷后浑的现象,而高温萃取时茶花汁颜色较深且有沉淀产生。茶树花汁的最佳浸提条件为:固液比1∶60,浸提温度80℃,浸提时间5 min,用茶花汁配制茶树花冰茶的最佳配方为:浸提液20 ml+蔗糖5 g+柠檬酸0.5 ml+薄荷香精0.5 ml+适量VC。均质压力在27MPa以上时,产品在室温下长期存放基本不产生沉淀。[结论]该饮料符合质量要求,具有一定的市场潜力。[Objective]The purpose of the study was to fill up the blank in the tea drink market.[Method]With dry tea flowers as raw materials,the optimum extraction condition of tea flower extract and the optimum formula of ice tea flower drink were confirmed through extraction experiment and orthogonal test with 3 factors and 3 levels.[Result]When the solid-liquid ratio was 1∶60,the tea polyphenol content in the tea flower extract was highest.The tea flower extract from the extraction at low temperature showed transparent soil brown and the muddy phenomenon was not easy to occur after it cooled.But the color of tea flower extract from the extraction at high temperature was deeper and the sedimentation occurred.The optimum extraction condition of tea flower extract was solid-liquid ratio of 1∶60;extraction temperature of 80 ℃,extraction time of 5 min,the optimum formula of preparing ice tea flower drink with the tea flower extract was extract 20 ml＋sucrose 5 g＋citric acid 0.5 ml＋mint essence 0.5 ml＋proper Vc.When the homogenizing pressure was over 27 MPa,there was not sedimentation occurred basically in the product stored at room temperature for long term.[Conclusion]The drink accorded with the quality requirement and had some market potential.

关 键 词：茶树花 冰茶 生产工艺 

分 类 号：S571.1[农业科学—茶叶生产加工]