甜茶-苦丁茶复合饮料的研制  

Development of Compound Beverage of Sweet Tea and Kuding Tea

作　　者：姚佳[1] 陈开琴[2] 何志云 潘龙祥 吴清美 YAO Jia;CHEN Kaiqin;HE Zhiyun;PAN Longxiang;WU Qingmei(Qiannan Normal University for Nationalities,Duyun 558000,China;Zunyi Normal University,Zunyi 563006,China;Guiding Planting Industry Development Center,Guiding 551300,China)

机构地区：[1]黔南民族师范学院,贵州都匀558000 [2]遵义师范学院,贵州遵义563006 [3]贵定县种植业发展中心,贵州贵定551300

出　　处：《现代食品》2021年第13期53-57,共5页Modern Food

基　　金：黔南州科技计划项目(黔南科合(2018)6号);贵州省普通高校都匀毛尖茶工程研究中心开放基金(黔教合KY字[2016]020-04);贵州省植物学重点支持学科(黔学位合字[2016]23号);贵州省“本科教学工程”项目(黔教高发(2015)337号)。

摘　　要：为优化甜茶-苦丁茶复合饮料配方工艺,本文在单因素实验的基础上,采用正交设计方法进行优化,以水浸出物与感官评审两者作为评价指标综合评定最佳工艺,试验结果显示,浸提时间15 min,茶水比1∶100(g∶m L),甜苦茶比1∶0.1(g∶g),浸提温度80℃,柠檬酸添加量为0.02%时,甜茶-苦丁茶复合饮料饮料香味浓郁,口感适宜,符合茶饮料的口感要求。To optimize the formula and process of the compound beverage of sweet tea and kuding tea,the orthogonal design method was used on the basis of a single factor test.The optimal process was evaluated and determined with watersoluble extracts and sensory evaluation as evaluation indicators.The test results indicated that extracting time for 15 min,material water ratio of 1∶100(g∶mL),ratio of strigose hydrangea juvenile leaf and kuding tea of 1∶0.1(g∶g),extraction temperature at 80℃,and citric acid addition of 0.02%brought aromatic flavor and good taste to the compound beverage of sweet tea and kuding tea,which met the requirements for the taste of tea drinks.

关 键 词：甜茶 苦丁茶 复合饮料 研制 优化 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程]