摘要
以鹧鸪茶、菊花为原料,并加蜂蜜矫味,采用正交实验设计,对鹧鸪茶清热复配饮料的配方和浸提工艺进行优化研究。结果表明:鹧鸪茶和菊花比例为1:1.5,添加蜂蜜4.0%、柠檬酸0.1%、抗坏血酸0.01%,浸提时间10min,浸提温度70℃,料液比1:80时茶多酚含量最高,产品感官最优。
The optimum formula and extraction technology for the production of the compound heat-clear beverage were decided by the orthogonal test,taking Mallotus furetianus and Chrysanthemum monfolium as key material,modifying the taste by adding honey.The optimal results were obtained under the following parameters：the proportion of Mallotus furetianus and Chrysanthemum monfolium is 1：1.5,the optimum extraction process determined combining with the contents of tea polyphenols and sensory evaluation is immersed in water at 70 ℃ for 10 min,the most appropriate ratio of dosage liquor is 1：80,adding 4.0% honey,0.1% citric acid,0.01% ascorbic acid.
出处
《食品科技》
CAS
北大核心
2010年第7期127-130,共4页
Food Science and Technology
基金
国家科技支撑计划课题(2007BAI27B05)
关键词
清热复合饮料
鹧鸪茶
菊花
compound heat-clear beverage
Mallotus furetianus
Chrysanthemum monfolium
