低糖梅酒乌龙茶饮料配方及工艺研究  

Study on Formula and Technology of Low Sugar Plum Wine Oolong Tea Beverage

作　　者：潘晓军 PAN Xiaojun(Shanghai Want Want Food Group Ltd.,Shanghai 201103)

机构地区：[1]上海旺旺食品集团有限公司,上海201103

出　　处：《食品工业》2022年第12期26-29,共4页The Food Industry

摘　　要：开发一种低糖梅酒乌龙茶饮料,探讨不同的乌龙茶叶添加量、萃取时间、三氯蔗糖添加量和柠檬酸添加量对产品特性的影响。结论表明,梅酒乌龙茶饮料最佳工艺及配方为乌龙茶叶添加量0.7%、萃取时间15 min、三氯蔗糖添加量0.007%、柠檬酸添加量0.08%。试制产品色泽明亮,酸甜适中,风味饱满。A kind of low sugar plum wine oolong tea beverage was developed, and the effects of different addition amounts of Oolong tea, extraction time, sucralose and citric acid on product characteristics were discussed. The results showed that the best technology and formula of plum wine oolong tea beverage were as follows: oolong tea 0.7%, extraction time 15 min,sucralose 0.007%, and citric acid 0.08%. The trial product has bright color, moderate acidity and sweetness, and full flavor.

关 键 词：梅原酒 乌龙茶 萃取 三氯蔗糖 柠檬酸 

分 类 号：TS272.59[农业科学—茶叶生产加工]