玛咖复合保健茶饮料的研制  

The Development of Compound Maca Health Care Tea

作　　者：寇灿 樊丹敏 王石华 莫新春 

机构地区：[1]丽江师范高等专科学校生命科学系,丽江674100

出　　处：《食品工业》2015年第6期204-206,共3页The Food Industry

基　　金：云南省高等职业院校院校提升专业服务产业能力建设项目"生物教育"(编号:2014116)

摘　　要：以丽江玛咖粉和红茶为主要原料,开发营养丰富的玛咖复合保健茶饮料,研究玛咖复合保健茶饮料的加工工艺,为玛咖的深加工提供一定的研究依据。玛咖粉、红茶经过浸提,通过一定的配比调配成玛咖复合保健茶饮料。对玛咖复合保健茶饮料加工过程及工艺参数进行研究,通过单因素试验、方差分析及感官评定确定玛咖复合保健茶饮料配方及最佳加工工艺。结果表明,玛咖粉0.4%,红茶0.4%,蔗糖6%,柠檬酸0.03%,蜂蜜0.5%的配比得到的玛咖复合保健茶饮料品质最佳。Develop a nutritious compound maca health care tea,using Maca powder and black tea as the main raw material.Research the processing technology of compound Maca health care tea,to provide certain references to the deep processing of Maca.The beverage is allocated after leaching and mixing certain proportion of Maca powder and black tea.The experiment explored the relative processing process and parameters.It gets the formula and the best processing technology through single factor experiment,variance analysis and sensory evaluation Experimental results showed that the following ratio contributes a qualified beverage：Maca powder 0.4%,black tea 0.4%,sugar 6%,citric acid 0.03%,honey 0.5%.

关 键 词：玛咖 红茶 保健茶饮料 研制 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程]