雪梨龙井复合茶饮料的研制  

Development of Composite Beverage with Snowflake Pear and Longjing Tea

作　　者：路彦霞[1] 李洋 贾永红[1] 马立芝[1] 

机构地区：[1]廊坊师范学院生命科学学院,河北廊坊065000 [2]西南大学食品科学学院,重庆400715

出　　处：《食品研究与开发》2017年第23期114-119,共6页Food Research and Development

基　　金：廊坊市科技支撑计划项目(2014012007)

摘　　要：以龙井茶和雪梨为主要原料,对雪梨龙井复合茶饮料的加工工艺进行研究。在对茶水比、浸提温度、浸提时间3个主要因素进行单因素试验的基础上,通过正交试验方法优化茶汤浸提条件,最终确定茶汤的最优浸提条件为茶水比1∶110(g/mL),浸提温度为85℃,浸提时间10 min。以茶汤和雪梨汁的体积比、白砂糖添加量、柠檬酸添加量为3个因素,在单因素试验的基础上,通过正交试验方法,根据茶多酚含量和感官评价,确定雪梨龙井复合茶饮料的最佳复配配方:龙井茶汤与雪梨汁的体积比为6∶4,白砂糖5%,柠檬酸0.10%。Snowflake pear and longjing tea were used as main raw materials,the processing technology of composite beverage of longjing tea and snowflake pear was studied. Orthogonal array was designed concerning three factors(tea to liquid ratio,extraction temperature and extraction time)on the basis of single-factor test to optimize tea extraction conditions. Results showed that the optimum technology were the tea to liquid ratio1 ∶ 110(g/mL),extraction temperature 85 ℃ and extraction time 10 min. Beside,orthogonal array was designed concerning three factors(ratio of longjing tea and snowflake pear juice,sugar content and citric acid content)on the basis of single-factor test to optimize processing technology of composite beverage of longjing tea and snowflake pear. Results showed that the optimum technology were:6 ∶ 4 of longjing tea to snowflake pear juice ratio,5 % of sugar,0.10 % of citric acid.

关 键 词：复合茶 茶多酚 正交试验 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程]