无糖黄大茶饮料的研制  

The Development of Sugar-free Yellow Tea Beverage

作　　者：冯巩[1] 朱晓凤[1] 刘政权[1] 

机构地区：[1]安徽农业大学茶树生物学与资源利用国家重点实验室,安徽合肥230036

出　　处：《饮料工业》2016年第4期41-44,共4页Beverage Industry

基　　金：重大农技推广服务试点项目:夏秋茶资源开发技术

摘　　要：本文以黄大茶为主要原料,开发一种既具有黄大茶独特风味,又有益健康的无糖饮料。以感官质量作为评价指标,通过单因素实验以及正交试验,确定了最佳浸提条件:茶水比1∶20、温度75℃、时间60min。在此基础上,将按最佳浸提条件得到的浸提液按一定的浓度梯度加入纯水稀释,确定最佳稀释量,并进行调配,筛选出该饮料的最佳配方:黄大茶浸提液20%、茶氨酸0.1g/L、VC0.05g/L、Na HCO30.03g/L。本研究结果将为黄大茶饮料的开发提供参考。The yellow tea is used as main raw material, developing a kind of suger-free beverage which possesses the unique flavor of yellow tea and is also good for health. Taking sensory quality as evaluation index, the optimum extraction conditions were determined by single factor experiment and orthogonal experiment： the ratio of yellow tea to water （mass ratio）, extraction temperature and time were 1：20, 75 ℃ and 60min. On this basis, adding pure water to the extraction liquid by a certain concentration gradient to determine the best dilution. Subsequently, the optimum parameter of diluted pure water is determined, and the results were yellow tea extract 20%, theanine 0.1g/L, VC 0.05g/L, and NaHCO3 0.03g/L. The result of this study will provide reference for the development of yellow tea beverage.

关 键 词：黄大茶 无糖饮料 浸提 饮料配方 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程]