摘要
目的探究乌龙茶碳酸饮料的最佳配方。方法以清香型铁观音、白砂糖和柠檬酸为主要原料,制作乌龙茶碳酸饮料。采用单因素试验、响应面试验,以感官审评评分为判断依据,分析不同茶浸提液、白砂糖和柠檬酸添加量对乌龙茶碳酸饮料品质的影响和最佳配方。结果乌龙茶碳酸饮料的最佳配方为:茶浸提液含量40.00%、白砂糖添加量12.50%、柠檬酸添加量0.25%。此配方制成的乌龙茶碳酸饮料感官评分为(86.75±1.76)分,汤色清澈,茶味适中,酸甜平衡。其pH为2.74,茶多酚含量为320.95 mg/kg,游离氨基酸含量为48.80 mg/L,总酸含量为2.36 g/L,可溶性固形物含量为13.50%,有茶碳酸饮料所需具备的品质。结论此产品在碳酸饮料的基础上有着乌龙茶独有的香气和滋味。乌龙茶碳酸饮料的制作在将茶叶应用扩大的同时也为茶汽水的研究提供数据支撑。
Objective To explore the optimal formula for Oolong tea carbonated beverage.Methods Oolong tea carbonated beverages were made with light aroma Tieguanyin,white sugar and citric acid as the main ingredients.The effects of different tea extracts,sugar and citric acid on the quality of Oolong tea carbonated beverages and the optimal formulation were analysed by using one-way test,response surface test,and sensory review scores as the basis of judgement.Results The optimal formulation of Oolong tea carbonated beverage was 40.00%of tea extract,12.50%of sugar and 0.25%of citric acid.The sensory score of Oolong tea carbonated beverage made from this formula was(86.75±1.76),with clear soup color,moderate tea flavor,and a balanced sour and sweet taste.Its pH was 2.74,and the content of tea polyphenols was 320.95 mg/kg,the free amino acid content was 48.80 mg/L,the total acid content was 2.36 g/L,and the soluble solids content was 13.50%which had the qualities required for tea carbonated beverages.Conclusion This product has the unique aroma and taste of Oolong tea on the basis of carbonated drinks.The production of Oolong tea carbonated beverage combines tea and carbonated beverage,and provides data support for the research of tea soda while expanding the application of tea.
作者
林丹
速晓娟
陈范涛
李伟
黄嘉诚
黄彤
LIN Dan;SU Xiao-Juan;CHEN Fan-Tao;LI Wei;HUANG Jia-Cheng;HUANG Tong(Faculty of Agriculture,Forestry and Food Engineering,Yibin University,Yibin 644000,China;College of Horticulture,Qingdao Agricultural University,Qingdao 266000,China;Tea Refinimg and Innovation Key Laboratory of Sichuan Province,Yibin 644000,China;Sichuan Chuanhong Tea Industry Group Co.,Ltd.,Yibin 644000,China)
出处
《食品安全质量检测学报》
CAS
2024年第22期147-154,共8页
Journal of Food Safety and Quality
基金
宜宾学院培育项目(2023PY17)。
关键词
乌龙茶
碳酸饮料
感官评分
响应面
Oolong tea
carbonated beverages
sensory score
response surface
作者简介
林丹,主要研究方向为茶叶深加工、茶树逆境调控。E-mail:2515347769@qq.com;通信作者:速晓娟,硕士,助教,主要研究方向为茶叶加工与品质分析、茶叶深加工。E-mail:suxj2011@163.com。
