蓝莓叶绿茶复合饮料的研制  

Preparation of Blueberry Leaves and Green Tea Compound Beverage

作　　者：董凤英[1] 杨雪莹[1] 刘晓翠[1] 冀英萍 方晓娜[1] 刘飞[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《饮料工业》2015年第1期66-71,共6页Beverage Industry

摘　　要：产品以蓝莓叶、绿茶为主要原料,通过添加白砂糖、柠檬酸等,研制出一种具有一定保健价值的复合茶饮料,针对其关键技术进行了探讨。结果表明,蓝莓叶的最佳浸提条件为:料液比1∶60、浸提温度60℃、浸提时间30min;绿茶的最佳浸提条件为:料液比1∶100、浸提温度90℃、浸提时间15min;蓝莓叶汁与绿茶汁的最佳混合配比为5∶4、最佳柠檬酸添加量为0.15%、白砂糖用量为5%、复合稳定剂为CMC和黄原胶,CMC和黄原胶的添加量分别0.15%和0.03%,D-异抗坏血酸钠添加量为0.015%,蜂蜜添加量为0.2%,本产品酸甜适中,香味淡雅,清凉可口。The main raw material of this product is consist of the leaves of blueberry and green tea. The beverage can processes certain value of the quality that functional healthy tea drinks have by adding chemicals as sucrose,citric acid,etc. According to the result of the discussion about it＇s key technologies,the optimum extraction conditions for blueberry leaf is： immerse it in a solid-liquid ratio of 1∶60,under the temperature of 60 ℃,for 30 min,while for green tea is ： immerse it in a liquid witch ratio is 1∶100,under the temperature of 90 ℃ of 15 min. Futhermore,the optimum mixing ratio of blueberry juice and green tea is 5∶4. Citric acid was better be added in an amount of 0.15% while the amount of 0.15 % and 0.03 %,respectively. The amount of D- sodium erythorbate and honey is 0.015% and 0.2%,respectively. The taste of this product is sweet and sour moderate,elegant fragrance,refreshing,and delicious at the same time. It is suitable for everyone to drink.

关 键 词：蓝莓叶 绿茶 复合饮料 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程]