功能型醋茶饮料的研制

Study of the Functional Vinegar-tea Beverage

以古丈毛尖茶汁为主料，醋、蜂蜜、蛋白糖等为辅料，采用正交试验对醋茶饮料最佳配方进行探讨。茶汁制备工艺为：茶水质量比1：120，浸提温度80℃，浸提时间10min。醋茶饮料的配方为：香醋用量5％，蜂蜜0．60％，蛋白糖0．10％，柠檬酸0．20％。得到的醋茶饮料淡黄、透明、有清香，不仅可以生津解渴，且具有防治心血管疾病、防癌抗癌等保健作用。

The tea juice was used as the main ingredient together with vinegar, honey and aspartame to produce vinegar-tea beverage. A single factor and an orthogonal experiments were designed to determine the optimal formula and technology. The processing method was, the ratio of tea to water 1 ： 120, extracting temperature 80℃, and extracting time 10 min. The best formula was, the aromatic vinegar 5%, honey 0.60%, aspartame 0.10%, citric acid 0.20%. The product was acceptable and beneficial to human health.