黑加仑果茶制作工艺的研究

Study on processing technology of blackcurrant fruit tea drink

以黑加仑干果为原料,蛋白糖等为辅料,研究了黑加仑果茶的基础配方;以浸泡过程中感官、色差值、有机酸溶出量为评定标准,通过单因素实验和正交实验,研究了不同颗粒度、颗粒度配比、原辅料添加量对黑加仑果茶在不同冲泡条件下色泽、口感等品质指标的影响,最终确定了黑加仑果茶的最佳配方为:黑加仑94.5%,蛋白糖2.5%,杏花3%,最佳颗粒目数配比为:60∶100=3∶1。

Using blackcurrant as raw material, and taking aspartame, apricot-flower as subsidiary materials, the basic prescription of blackcurrant fruit tea was studied. The sense judgment, color disparity numerical analysis and dissolved amounts of organic acid as judgment standards were evaluated. Through single factor experiment and orthogonal test, the influence of amounts of materials, different grains and their mixed scale over blackcurrant fruit tea＇ s quality indexes （ such as color,flavor, and so on. ） in different socked conditions were studied. The optimal prescription was determined as follows-blackcurrant 94.5%, aspartame 2.5%, apricot-flower 3%. The optimal mixed scale of blackcurrant＇ s grains 60：100 = 3：1.