复合菊花茶饮料的研制

Study of mixed beverage of chrysanthemum and tea

研究复合菊花茶饮料的浸提工艺,通过单因素试验和正交试验确定最佳工艺参数及配方,结果表明:茶水比1∶90、浸提温度90℃、浸提时间20min、浸提pH6.0、甘草汁∶菊花汁为1∶10、柠檬酸0.02%、白砂糖8.5%时,产品感官品质最优。

this experiment studied the extraction technology of mixed beverage of chrysanthemum and tea, and found the optimal technological parameters and recipe by single-factor experiment and orthogonal experiment, The result shows the best technology is as follows： ratio of tea and water 1：90, extraction temperature 90℃, extraction time 20min, extraction pH6, ratio of liquorice juice and chrysanthemum juice 1：10, citric acid 0.02%, white granulated sugar 8.5%. Under these technologies, the sensory quality of product is the best.