甜味油茶的开发和工艺优化  

Development and Process Optimization of Sweet Oil Tea

作　　者：陈丹 邓秀蝶 黄水雯 黄修莲 黄傲[1] CHEN Dan;DENG Xiudie;HUANG Shuiwen;HUANG Xiulian;HUANG Ao(School of Management,Xiangsihu College of Guangxi Minzu University,Nanning 530225,China;College of Food Science,South China Agricultural University,Guangzhou 510641,China)

机构地区：[1]广西民族大学相思湖学院管理学院,广西南宁530225 [2]华南农业大学食品学院,广东广州510641

出　　处：《食品安全导刊》2023年第30期128-130,共3页China Food Safety Magazine

摘　　要：以茶叶、姜和白砂糖的添加量为考察因素,以感官评分为考察指标,通过单因素试验和正交试验确定甜味油茶的最佳配方。结果表明,甜味油茶的最佳配方为茶叶24 g、姜12 g、白砂糖105 g、油10 g、水1 000 mL,该配方下的油茶汤色浓郁、呈黄绿色、茶香宜人,不失传统油茶特征的同时大大降低了苦涩味,口感甘醇,甜味与油茶原本的味道达到了平衡。本文简化了油茶制作的工艺流程,增加了油茶的甜味味型,使油茶的口味更加柔和和易于接受,有利于对油茶进行推广。The optimal formula for sweet oil tea was determined through single factor and orthogonal experiments,with the addition of tea,ginger,and white granulated sugar as the evaluation factors and sensory scores as the evaluation indicators.The results showed that the optimal formula for sweet oil tea was tea leaves of 24 g,ginger of 12 g,white granulated sugar of 105 g,oil of 10 g,and water of 1000 mL.Under this formula,the sweet oil tea soup had a rich color,a yellow green color,and a pleasant tea aroma,while greatly reducing the bitterness and astringency of traditional oil tea.The taste was sweet and mellow,achieving a balance with the original taste of oil tea.This article simplifies the production process of sweet oil tea and increases its sweet taste,making its taste softer and easier to accept,which is beneficial for promoting oil tea.

关 键 词：油茶 配方 研究 

分 类 号：TS272.59[农业科学—茶叶生产加工]