苦荆茶晶的研制  

Research on instant Kujing tea

作　　者：江安娜[1,2] 王湘茹[2] 项俊[2] 黄文[1] 

机构地区：[1]华中农业大学食品科技学院,湖北武汉430070 [2]经济林木种质改良与资源综合利用湖北省重点实验室黄冈师范学院,湖北黄州438000

出　　处：《食品工业科技》2012年第9期280-282,共3页Science and Technology of Food Industry

基　　金：湖北省教育厅发展项目(2003B001);黄冈市科技攻关项目(2007hg182)

摘　　要：探讨了具有营养保健功能的速溶苦荆茶晶的制作工艺,并确定其质量标准。通过单因素实验,确定苦荆茶与绿茶的浸提比,以及正交实验确定最佳的茶汁添加量、β-环状糊精、白砂糖以及柠檬酸的用量。最后通过极差分析得出最佳的苦荆茶饮料配方。以此配方调配出的茶汤,经蒸发浓缩至30%～40%,喷雾干燥后即得淡黄色、粉状成品,热水(80℃)溶解后,汤色清澈透明,入口柔和,甘甜爽口。A technique of instant Kujing tea was researched,and the quality standard was determined.The ratio of Kujing tea and green tea was confirmed according to the results of single factor,and the proportion of tea juice,β-cyclodextrin,sugar and citric acid were confirmed by orthogonal design.The optimal recipe was finally determined by range analysis.Then concentrate the tea beverage to 30%～40%,the faint yellow,powdery product was got after spray drying.After dissolved by hot water（80℃）,it tasted gentle,sweet and refresh.

关 键 词：苦荆茶 绿茶 正交实验 速溶茶 

分 类 号：TS272.59[农业科学—茶叶生产加工]