茶枝柑红茶饮料生产工艺研究  

Study on the Process of Xinhui Citrus and Black Tea Beverage

作　　者：邵利平 SHAO Li-ping(Shanghai Kangshi Food Technology Co.,Ltd,Shanghai 201100,China)

机构地区：[1]上海康识食品科技有限公司,上海201100

出　　处：《饮料工业》2022年第3期57-61,共5页Beverage Industry

摘　　要：以新会柑皮和英红九号红茶为主要原料,以每千克饮料柑皮红茶添加量及感官品评分为指标,通过单因素实验和正交试验,确定了茶枝柑红茶饮料最佳萃取条件:柑皮红茶拼配比3∶5,萃取温度55℃,萃取时间15min,茶水比1∶60。在此工艺条件及拼配比下,感官评分为94.1。以成品茶多酚500mg/kg为标准,依次加入白砂糖、一定比例的萃取液、碳酸氢钠、维生素C、D-异抗坏血酸钠等辅料,经过超高温灭菌(UHT),得到柑橘皮香、红茶香上扬,滋味协调醇和、不苦涩的茶枝柑红茶饮料,并制定了最终产品的内容物规格标准。Dried Xinhui citrus peel and Yinghong No.9 black tea was used as the main raw materials. The addition amount and sensory evaluation of the citrus black tea drink was taken as the index,the optimal extraction conditions were determined through single factor and orthogonal design test. The optimal extraction condition was determined as follows: temperature 55℃,time 15min,the ratio of material to water 1∶60,and the mixing ratio of xinhui citrus peel and Yinghong No.9 black tea 3∶5. Under this technological condition and blending ratio,the sensory evaluation was 94.1. Finished tea polyphenol 500mg/kg was used as the standard,adding sugar,a certain proportion of extract,sodium hydrogen carbonate,ascorbic acid and other auxiliary. After ultra-high temperature sterilization(UHT),the citrus black tea drink generated a rich flavor with orange peel aroma and black tea aroma,mellow taste and no bitterness. Based on these experimental data,the quality standard of the final product was formulated.

关 键 词：新会柑皮 英红九号红茶 萃取 拼配 生产工艺 

分 类 号：TS272.5[农业科学—茶叶生产加工]