玫瑰茄花茶饮料工艺优化  

Optimization of Rose Eggplant Flower Tea Beverage Process

作　　者：薛娟萍[1] 覃姚红 张梁 XUE Juanping;QIN Yaohong;ZHANG Liang(Guangxi Eco-Engineering Vocational&Technical College,Liuzhou 545004,China)

机构地区：[1]广西生态工程职业技术学院,广西柳州545004

出　　处：《食品安全导刊》2023年第31期129-133,共5页China Food Safety Magazine

基　　金：广西高校中青年教师科研基础能力提升项目“少数民族地区食材在‘水中鱼’中的应用研究”(2019KY1424)。

摘　　要：为丰富花茶饮料品种,本文通过单因素以及正交试验优化玫瑰茄花茶汤汁和玫瑰茄花茶饮料的工艺条件。结果表明,在玫瑰茄添加量0.6 g、浸提时间40 min、浸提温度80℃的前提下,玫瑰茄花茶饮料调配的最佳工艺条件为柠檬酸添加量0.03 g、白砂糖添加量12 g、蜂蜜添加量1.8 g。In order to enrich the variety of flower tea beverage,this paper optimizes the technological conditions of rose eggplant flower tea soup and rose eggplant flower tea beverage by single factor and orthogonal test.The results showed that under the premise of adding 0.6 g of rose eggplant,extracting for 40 minutes,and extracting at 80℃,the optimal process conditions for the preparation of rose eggplant flower tea beverage were 0.03 g of citric acid,12 g of white sugar,and 1.8 g of honey.

关 键 词：玫瑰茄花茶 工艺优化 正交试验 感官评分 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程]