玫瑰花普洱茶果冻的研制  

Preparation of Rose Pu'er Tea Jelly

作　　者：杨君[1] 段元波[2] 刘后伟[1] YANG Jun;DUAN Yuanbo;LIU Houwei(Department of Tropical Crops,Guangdong AIB Polytechnic College,Guangzhou,Guangdong 510507,China;Chengdu Technological University,Chengdu,Sichuan 610031,China)

机构地区：[1]广东农工商职业技术学院热作系,广东广州510507 [2]成都工业学院,四川成都610031

出　　处：《农产品加工》2020年第22期8-11,14,共5页Farm Products Processing

摘　　要：为了获得具有一定保健功能且风味口感理想的玫瑰花普洱茶果冻,以玫瑰花、普洱茶、白砂糖、柠檬酸、胶凝剂等为主要原料,采用单因素试验及正交试验对玫瑰花普洱茶果冻的加工工艺及配方进行了研究,在感官评价及营养成分分析的基础上,得到具有一定保健功能且感官品质较佳的玫瑰花普洱茶果冻,其优化配方为玫瑰花与普洱茶配比5∶1,玫瑰花普洱茶茶汤用量12 g,柠檬酸用量0.2 g,白砂糖用量11 g,制备好的果冻粉用量1.3 g。该玫瑰花普洱茶果冻颜色漂亮、透明度好、香气浓郁、酸甜适口、柔软而有弹性、入口细腻,且茶多酚含量为0.138%,具有一定的保健功能。A Pu'er tea jell with ideal flavor and taste was made from rose,Pu'er tea,sugar,citric acid and gelling agent etc.The optimal formula of the new product studied by single factor and orthogonal test were as follows:rose Pu'er tea 12 g(the ratio of rose and Pu'er tea is 5∶1),citric acid 0.2 g,sugar 11 g,jelly powder 1.3 g.The rose Pu'er tea jelly not only had beautiful color and good transparency,rich aroma,sweet and sour taste,soft and elastic,delicate entrance,but also contained 0.138%tea polyphenols,which had certain health functions.

关 键 词：玫瑰花 普洱茶 果冻 茶多酚 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]