一种低糖黑茶醋饮料的研制  

A Development of Low Sugar Dark Tea Vingar Beverage

作　　者：高晨佳 郑天元 蔡冉 韩冉[1,3] 孔宇[1,3] 王汝华 GAO Chenjia;ZHENG Tianyuan;CAI Ran;HAN Ran;KONG Yu;WANG Ruhua(College of Food Science and Engineering,Tianjin University of Science&Technology,Tianjin 300457,China;General Standard Technical Service(Tianjin)Co.,Ltd.,Tianjin 300457,China;National Experimental Teaching Demonstration Center of Food Science,Tianjin University of Science&Technology,Tianjin 300457,China)

机构地区：[1]天津科技大学食品科学与工程学院,天津300457 [2]通标标准技术服务(天津)有限公司,天津300457 [3]天津科技大学食品科学国家级实验教学示范中心,天津300457

出　　处：《农产品加工》2021年第11期22-25,共4页Farm Products Processing

基　　金：天津市高等学校大学生创新创业训练计划项目(202010057191)。

摘　　要：以安化黑茶和恒顺9度米醋为主要原料,采用单因素试验和正交试验法研究影响黑茶醋饮料的主要因素(黑茶醋浸提液添加量、异麦芽酮糖添加量、柠檬汁添加量、菠萝汁添加量、维C添加量)并进行优化。结果表明,当黑茶醋提液添加量为0.4%,异麦芽酮糖添加量为6%,柠檬汁添加量为0.2%,菠萝汁添加量为12%,维C添加量为0.02%时,黑茶醋的口味最佳。Using Anhua dark tea and Hengshun 9 degree rice vinegar as main raw materials,the main factors affecting dark tea vinegar beverage were optimized by single factor test and orthogonal test:the addition of dark tea vinegar extract,isomaltose,lemon juice,pineapple juice and vitamin C.The results showed that the taste of dark tea vinegar was the best when the amount of dark tea vinegar was 0.4%,isomaltose was 6%,lemon juice was 0.2%,pineapple juice was 12%,vitamin C was 0.02%.

关 键 词：黑茶 米醋 低糖饮料 正交试验法 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]