低糖白茶饮料的研制

Development of low-sugar white tea drink

本试验以福鼎白茶为主要原料开发低糖白茶饮料.首先通过茶水比、温度、时间三个因素设计正交试验,并根据正交试验的结果确定最佳浸提条件;其次将根据此最佳浸提条件得到的茶汤按一定的浓度梯度加入去离子水稀释,确定最佳稀释量;然后在上述最佳条件所得到的茶汤中加入不同浓度组合的辅料白砂糖和维生素C并确定最佳添加量;最后经杀菌制得天然低糖白茶饮料.

A low-sugar white tea drink is developed. Through orthogonal tests, the optimum parameters for the extraction of tea leaves are found. The optimum parameters of diluted ion-flee-water, sugar and vitamin C are determined. The natural low-sugar white tea drink is formulated after sterilization.