澄清型蒲菜红茶饮料的研制  

Study on Clarified Black Tea Beverage with Typha latifolia

作　　者：翁梁[1,2] 叶绣红 

机构地区：[1]江苏食品药品职业技术学院食品学院,江苏淮安223003 [2]江苏省食品加工工程技术研究开发中心,江苏淮安223003

出　　处：《食品研究与开发》2017年第17期93-96,共4页Food Research and Development

基　　金：江苏高校品牌专业建设工程项目(PPZY2015B193)

摘　　要：试验以蒲菜和红茶为主要原料研制澄清型蒲菜红茶饮料。将蒲菜榨汁、红茶浸提后,与辅料一起调配成蒲菜红茶饮料。以感官评价和透光率为考察指标,通过单因素试验和正交试验确定产品的最佳配方。试验结果显示,蒲菜汁添加量25%、红茶汁添加量60%、糖添加量10%、柠檬酸添加量0.1%,饮料的品质最佳。With Typha latifolia and black tea as the main raw material to study the beverage. Mixed the juice of Typha latifolia and extracting of the black tea,to make the beverage together with the sugar and citric acid.With the sensory evaluation and light transmittance as inspection index,and through the single factor and orthogonal tests,the optimum formula and production process of beverage were studied. The results showed that juice of Typha latifolia 25 %,black tea 60 %,sugar 10 %,citric acid 0.1 %,the beverage is with the best quality.

关 键 词：蒲菜 饮料 红茶 澄清型 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程]