以青砖茶为原料的果茶饮料制备

Study on preparation technology of fruit tea beverage with dark tea as raw material

以青砖茶、新鲜苹果汁、西瓜汁和菠萝汁为主要原料进行果茶饮料的研制,采用单因素试验及正交分析试验对果茶饮料的配方进行工艺优化,以感官评价和吸光值为评定指标,确定果茶饮料的最佳配方。结果表明,体积比分别为8∶2的茶汤与苹果汁的混合汁、5∶5的茶汤与西瓜汁的混合汁和3∶7的茶汤与菠萝汁的混合汁混匀调配出的茶饮料的口感最佳,色泽清透,且香气较佳。本研究为黑茶果茶饮料的研制提供了理论依据。

In this study,Qingzhuan dark tea was used as the main raw material to develop a fruit tea beverage with three different kinds of fruit juice.The single factor test and orthogonal test were used to optimize the formula,and sensory evaluation and absorbance value as the index.The best formula of fruit tea beverage is the mixed juice of tea soup and apple juice at 8∶2,the mixed juice of tea soup and watermelon juice at 5∶5 and the mixed juice of tea soup and pineapple juice at 3∶7.The mixed tea beverage has the best taste,clear color and good aroma.This study provides the theoretical basis for the development of dark tea fruit tea beverage.