摘要
以红葡萄浓缩汁、大红袍茶叶、白砂糖、柠檬酸为原料研制开发出葡萄大红袍果茶饮料,以感官评价为指标,通过单因素和正交试验,确定大红袍茶叶的最佳萃取条件为:萃取温度80℃,萃取时间10min,茶水比1∶30,并最终确定了果茶饮料的最佳配方为:红葡萄浓缩汁2%,大红袍萃取液25%,白砂糖12%,柠檬酸0.2%,得到一款香气馥郁,口感丰富协调的果茶饮料。
This paper aims to develop a fruit tea beverage with grape juice concentration,Dahongpao tea,sugar and citric acid. With sensory evaluation as the index,the optimal extraction conditions and formula was determined by single factor test and orthogonal test. The best extract condition was:water temperature 80℃,time 10min,tea-water ratio 1∶30. The optimal formula was:grape juice concentration 2%,Dahongpao extrac 25%,sugar 12%,citric acid0.2%. The beverage has rich plate,and coordinate taste.
作者
刘云竹
LIU Yun-zhu(Shanghai Kangshi Food Tech.Co.Ltd.,Shanghai 201103,China)
出处
《饮料工业》
2022年第3期68-72,共5页
Beverage Industry
关键词
葡萄
大红袍
萃取
果茶
饮料
grape
Dahongpao tea
extraction
fruit tea
beverage
作者简介
刘云竹(1986-),女,工程师,硕士,研究方向为饮品研发。E-mail:liuyun283@163.com。
