期刊文献+

黄桃乌龙复合发酵茶饮料的研制与开发 被引量:4

Research and development of yellow peach and Oolong tea compound fermented beverage
下载PDF
导出
摘要 黄桃乌龙复合发酵茶饮料是以黄桃和乌龙茶为原料,通过向乌龙茶中添加黄桃汁,并进行复合发酵得到的美味健康并具有保健作用的复合饮料。通过单因素和正交试验确定黄桃乌龙复合发酵茶饮料的最佳配比为:3%乌龙茶汁、20%黄桃汁、0.2%柠檬酸、6%白砂糖,稳定剂琼脂粉添加量为0.1%时,所得的黄桃乌龙茶复合发酵饮料口味独特,酸甜适中,无杂质,色泽清亮,符合消费者口味。 This compound fermented beverage taking yellow peach and Oolong tea as main raw material. By adding the juice of yellow peach to the Oolong tea and adjusting the ratio of drinks, a delicious and health compound fermented beverage was produced. By single factor and orthogonal experiment , the better formula ratio as follows :3 percent Oolong tea,20 percent yellow peach juice, 0.2 percent citric acid,6 percent white sugar, 0.1 percent stabilizing agent agar. In this addition , the fermented beverage has a special taste, the drinks taste sweet and sour moderate , without impurities, the color is clear , suitable for customers to drink.
作者 李晓彤 贾有青 童一江 金晓琪 徐娴 Li Xiaotong;Jia Youqing;Tong Yijiang;Jin Xiaoqi;Xu Xian(Shenyang Normal University, Shenyang 110034)
机构地区 沈阳师范大学
出处 《粮食与食品工业》 2019年第2期41-46,49,共7页 Cereal & Food Industry
关键词 黄桃 乌龙茶 发酵饮料 比例 yellow peach Oolong tea ratio
  • 引文网络
  • 相关文献

参考文献14

二级参考文献114

共引文献105

同被引文献55

引证文献4

二级引证文献24

;
使用帮助 返回顶部