蜜桃四季春低糖果茶饮料的研制  

Development of Peach Four Seasons Spring Low Sugar Fruit Tea Beverage

作　　者：谷云 魏国颖 陈一凡 陈嘉豪 陈臻 GU Yun;WEI Guoying;CHEN Yifan;CHEN Jiahao;CHEN Zhen(Panasia Aromatech(Wuhan)Technology Co.,Ltd.,Ezhou 436000;Wuhan Panasia Aromatech Limited Company,Ezhou 436000)

机构地区：[1]泛亚香料(武汉)科技股份有限公司,鄂州436000 [2]武汉泛亚香料有限公司,鄂州436000

出　　处：《食品工业》2025年第2期86-90,共5页The Food Industry

基　　金：湖北省科技攻关计划(2022BGE054)。

摘　　要：以水蜜桃浓缩汁、四季春乌龙茶、赤藓糖醇、柠檬酸为原料,研制开发蜜桃四季春低糖果茶饮料;用单因素和正交试验分析的方法,通过考察感官评分和茶多酚得率,茶提取液的最佳工艺条件为温度85℃、时间10 min、茶与水质量比1︰50。低糖果茶饮料的最佳原料配方为水蜜桃浓缩汁5%、茶提取液30%、赤藓糖醇2.5%、甜感修饰香精0.08%。该饮料的碳水化合物5.5%(糖3.0%), pH 3.49,且具有浓郁的蜜桃果香和醇厚的乌龙茶清香,口感厚实,回味甘甜。A low sugar fruit tea beverage called peach four seasons spring had been developed using concentrated peach juice,four seasons spring oolong tea,erythritol and citric acid.Using sensory evaluation and tea polyphenol yield as evaluation indicators,and through single factor and orthogonal experiments,the optimal extraction condition was as follows:extraction temperature 85℃,extraction time 10 min,and tea water mass ratio 1:50.The optimal formula of low sugar fruit tea beverage had been determined when concentrated peach juice was 5%,tea extraction solution was 30%,erythritol was 2.5%,and sweet modifying essence was 0.08%.The carbohydrate content of this beverage is 5.5%(sugar 3.0%),with a pH of 3.49,and it has a rich peach fruit aroma and mellow oolong tea fragrance,with a thick taste and sweet aftertaste.

关 键 词：饮料 低糖 果茶 提取工艺 最佳配方 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程]