摘要
以山蜡梅叶、甜茶为主要原料,采用正交试验和感官评定方法确定了产品的合理配方和加工工艺。最佳工艺参数为:山蜡梅叶、甜茶浸提温度85℃,浸提时间30 min,山蜡梅叶与甜茶比例3∶1,菊花、薄荷用量5%,杀菌温度135℃,时间5 s,果胶酶用量0.06%。
Taking Chimonanthus nitens Oliv. and Sweet Tea as main raw material,a rational formula and tehnology of processing a compound beverage of Chimonanthus nitens Oliv. leaf were established by orthogonal test and sensory evaluation. The optimum technological parameters were determined as follows：lixiviate temperature 85℃,lixiviate time 30 min,the proportion of Chimonanthus nitens Oliv. leaf and Sweet Tea leaf were 3∶1, the dosage of chrysanthemum and peppermint were 5%,sterilizing temperature and time were 135℃and 5 s,the dosage of pectinase were 0.06%.
出处
《现代农业科技》
2014年第24期283-284,共2页
Modern Agricultural Science and Technology
基金
农村流通领域团队科技特派员项目
学院创新项目(14CX03)
关键词
山腊梅叶
甜茶
复合饮料
配方
加工工艺
Chimonanthus nitens Oliv. leaf
Sweet Tea
compound beverage
formula
processing technology
作者简介
李雅晶（1980-），女，浙江金华人，博士，副教授。研究方向：食品营养与检测。
通讯作者
