摘要
以炒青绿茶为主要原料研制出低咖啡因绿茶饮料,并对其生产工艺进行了研究。结果表明,茶水比1:60,萃取温度90.0℃,萃取时间10.0 min,得到的茶汤品质最佳,通过单因素试验和正交试验,得到低咖啡因绿茶饮料的配方为:茶叶萃取液12.0%,pH值6.0,绿茶香精、薄荷香精、蜂蜜香精的质量比为2.0:0.5:1.0,质量分数为0.03%,果葡糖浆3.0%。
A tea beverage is made from green tea as the main raw materials. The processing technology of the beverage is studied. The results show that ratio of tea and water is 1 ： 50, extraction temperature 90.0 ℃ and extraction time 10.0 min gave tea beverage of the optimum quality. Through single factor and orthogonal experiments, the optimal formula of the tea beverage is tea extract 12.0%, pH 6.0, ratio of green tea flavor and mint flavor and honey flavor is 2.0 ： 0.5 ： 1.0, concentration 0.03% and high fructose syrup 3.0%.
出处
《农产品加工（下）》
2010年第12期52-55,58,共5页
Farm Products Processing
关键词
低咖啡因
茶饮料
萃取
生产工艺
low caffeine
tea drinks
extraction
processing technology
