荔枝柠檬果茶饮料的研制  

Development of Litchi chinensi and Citrus limon Fruit Tea Beverage

作　　者：曾小飚 黄开腾 唐鑫 胡释元 ZENG Xiaobiao;HUANG Kaiteng;TANG Xin;HU Shiyuan(College of Agriculture and Food Engieering,Baise University,Baise,Guangxi 533000,China)

机构地区：[1]百色学院农业与食品工程学院,广西百色533000

出　　处：《农产品加工》2021年第1期1-3,9,共4页Farm Products Processing

基　　金：地方高校国家级大学生创新创业训练计划项目(201810609020);百色学院本科专业课程群建设项目(2016KCQ05);百色学院2018年本科专业核心课程建设项目(百院发[2018]140号)。

摘　　要：以荔枝、柠檬、绿茶为主要原料,研究荔枝柠檬果茶饮料的配方和工艺。结果表明,绿茶、荔枝汁、柠檬汁的最佳配比为40∶15∶10,白砂糖添加量12%,CMC-Na添加量0.10%,柠檬酸添加量0.04%。由此配方和工艺制作的荔枝柠檬果茶口感最佳,感官评分达89分。A fruit tea beverage was developed with Litchi chinensi,Citrus limon and green tea as the main raw materials.The formulation and technology of the fruit tea were studied.The results showed that the best formula of fruit tea∶litchi juice∶lemon juice(40∶15∶10),white sugar 12%,CMC-Na added 0.10%,citric acid 0.04%.The fruit tea beverage made by the formula and process had the best taste.The sensory score was 89.

关 键 词：荔枝 柠檬 果茶饮料 配方 工艺 研制 

分 类 号：TS252[轻工技术与工程—农产品加工及贮藏工程]