玫瑰红茶饮料萃取工艺优化  

Optimization Extraction Process of Rose Black Tea Beverage

作　　者：王强[1] 俞雅琼[1] 张金龙[1] 

机构地区：[1]新疆职业大学烹饪与餐饮管理学院,新疆乌鲁木齐830013

出　　处：《农产品加工（下）》2015年第7期54-57,共4页Farm Products Processing

摘　　要：以玫瑰与红茶为主要原料,研究萃取时间、萃取温度、料液比对玫瑰红茶饮料感官评价的影响。在单因素试验的基础上进行正交试验优化,得出最佳工艺为第1次萃取温度40℃,萃取时间25 min,料液比1∶40;第2次萃取温度75℃,萃取时间15 min,料液比1∶40。This experiment uses rose and black tea as materials, discusses the effects of sensory evaluation for tea beverage mixed by rose and black tea through extraction time, extraction water temperature and the ratio of materials to liquid. Then parameters via orthogonal test based on the single factor experiments are optimized. And finally the best process and parameters are obtained as： first extraction temperature is 40 ℃, extraction time is 25 rain, the ratio of material to liquid is 1 ： 40; second extraction temperature is 75 ℃, extraction time is 15 min, the ratio of material to liquid is 1 ： 40.

关 键 词：茶饮料 红茶 玫瑰 萃取 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程]