姜汁红茶制备工艺研究  

Development of Ginger Black Tea

作　　者：张洪涛[1] 王敬涵[1] 冯巩[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：《食品研究与开发》2017年第20期65-69,共5页Food Research and Development

基　　金：安徽特色产业发展项目(皖财农[2016]188号);浙江省重大科技专项(2017C02037)

摘　　要：生姜食用和药用价值很高,具有很强的保健功能和开发应用价值。本研究旨在以新鲜生姜和红茶为主要原料,将生姜汁与红茶结合在一起研制成姜汁红茶。在单因素试验基础上,通过正交试验研究姜汁与红茶的比例,红茶的种类,姜汁的提取方法,烘干时间以及烘干温度对产品质量的影响,从而确定最佳生产工艺。姜汁最佳提取方法是用鲜姜削皮榨汁,最佳红茶是斯里兰卡红茶BOP1,最佳烘干温度与时间分别为75℃与70 min,红茶比姜汁最佳比例为1∶2(g/m L)。Ginger has a very high edible and medical value, a very strong effect on health care and wide prospects for development and application. Using fresh ginger and black tea as the main ingredients, this research aimed to develop ginger black tea by mixing the ginger juice and the black tea together. On the basis of single factor experiments, the ratio of ginger juice to black tea, the categories of the black tea, the extraction method of the ginger juice, and the influences of the continued of time and temperature for drying on the quality of products were studied by orthogonal test to determine the quality of products. The result showed that ： the best black tea was Sri Lanka tea BOP1 ; the optimal drying temperature and continued of time were 75 % and 70 min respectively; the best ratio of black tea to ginger juice stands at 1 ： 2（g/mL）.

关 键 词：生姜 红茶 姜汁提取 生产工艺 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程]