信阳毛尖枣茶复合饮料的工艺初探  

Study on Processing of Compound Beverage of Jujube and Maojian Tea

作　　者：李建芳[1] 谢安国[1,2] 

机构地区：[1]信阳农业高等专科学校食品科学系,河南信阳464000 [2]河南工业大学粮油食品学院,河南郑州450052

出　　处：《食品研究与开发》2010年第11期100-103,共4页Food Research and Development

摘　　要：以红枣、信阳毛尖茶叶为主要原料,研制出一种集营养、保健为一体的复合型茶饮料,以期为实际生产提供可靠的理论依据。以枣汁、茶汁、白砂糖、柠檬酸作为影响饮料感官特性的四大因素,设计正交试验,并进行分析。结果表明,枣汁100 mL,茶汁20 mL,蔗糖10 g/100 mL,柠檬酸0.15 g/100 mL配比时枣茶饮料色泽风味最佳,组织形态浑浊均匀,稳定性好。By jujube and Maojian tea as the main raw materials,developed a set of nutrition and health care as one of the complex tea,with a view to the actual production to provide a reliable theoretical basis.In this study,by jujube juice,tea,sugar and citric acid as the four factors of impacting to sensory characteristics of beverages,designed orthogonal experiment and analyzed them.The results showed that the best ratio of the complex tea was jujube：100 mL,tea：20 mL,sugar： 10 g/100 mL,citric acid： 0.15 g/100 mL.This complex tea was delicious,uniform and Stabilizing.

关 键 词：红枣 毛尖茶叶 复合饮料 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]