杜仲红茶复合饮料的研制  

Development of Eucommia ulmoides Black Tea Composite Beverage

作　　者：王波[1] 赵贵红[1] 刘建 郭心怡 张大虎 张东立 WANG Bo;ZHAO Guihong;LIU Jian;GUO Xinyi;ZHANG Dahu;ZHANG Dongli(Department of Agriculture and Bioengineering,Heze University,Heze,Shandong 274000,China;Shandong Big Tree Dafu Majoring Foods for Special Dietary Uses Co.,Ltd.,Heze,Shandong 274000,China)

机构地区：[1]菏泽学院农业与生物工程学院,山东菏泽274000 [2]山东大树达孚特膳食品有限公司,山东菏泽274000

出　　处：《农产品加工》2025年第1期23-26,共4页Farm Products Processing

基　　金：2021年山东省重点研发计划项目“药食同源特色产品创新研发与应用示范”(2021SFGC1205)。

摘　　要：以红茶与杜仲叶为原料,研制一款功能型复合饮料。以感官评价为指标,进行单因素试验和正交试验,对杜仲红茶复合饮料的工艺配方进行优化,得到最佳配方为红茶提取液与杜仲提取液最佳体积比1∶3,白砂糖添加量7%,柠檬酸添加量0.04%,蜂蜜添加量0.9%。制作出的复合饮料色泽鲜亮,呈红褐色,具有杜仲叶和红茶的香气,酸甜适宜。In this study,a functional compound beverage was developed using black tea and eucommia leaf raw materials.Taking sensory evaluation as the index,single-factor experiments and orthogonal experiments were carried out to optimize the process formula of eucommia black tea compound drink,and the best ratio was obtained:the best ratio of black tea juice and eucommia juice was 1∶3,the optimal addition amount of white sugar was 7%,the optimal addition amount of citric acid was 0.04%,and the optimal addition amount of honey was 0.9%.The resulting compound drink was bright in color,reddish-brown in color,with the aroma of eucommia leaves and black tea,suitable for sweet and sour.

关 键 词：杜仲 红茶 正交试验 复合饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]