摘要
以茶叶为主要原料开发低糖桂花绿茶饮料。通过实验确定最佳萃取参数为:茶水比1:30,温度65℃,时间15min。最佳配方为:特级纯绿茶0.35%、青心乌龙茶0.15%、酵香红茶0.25%、白砂糖4%、碳酸氢钠0.005%、茶多酚稳定剂0.05%、绿茶香精0.02%、桂花香精0.005%、蜂蜜香精0.01%。
Low-sugar sweet-scented osmanthus green tea was prepared in this article. The optimal extraction parameter was the ratio of water to tea 1：30, temperature 65 ℃, 15 min. The optimal formula was top grade pure green tea 0.35 %, oolong tea 0.15 %, black tea 0.25 %, sugar 4 %, sodium bicarbonate 0.005 %, tea polyphenol stabilizer 0.05 %, green tea flavor 0.02 %, sweet-scented osmanthus flavor 0.005 %, honey flavor 0.01%.
出处
《食品研究与开发》
CAS
北大核心
2007年第8期82-84,共3页
Food Research and Development
关键词
低糖
桂花绿茶饮料
稳定性
配方
low-sugar
sweet-scented osmanthus green tea drink
stability
formula
