摘要
研究了以普洱茶和茉莉花茶为主要原料制备的茶饮料的工艺流程。结果表明,浸提普洱茶和茉莉花茶的最佳工艺参数为:浸提时间15min,茶水质量比1:65,浸提温度85℃,浸提pH值为5.0,离心速度7000r/min,椴树蜜的添加量0.6%,VC的添加量为0.05%,饮料的糖度约为3.9°Bx,135℃瞬时灭菌5s。该饮料最大程度地保留了普洱茶和茉莉花茶的香味,又减少沉淀,茶汤色泽呈红色,澄清透明。
The production processing of tea drink mainly prepared from Pu＇ er tea and jasmine tea was studied. The results showed that the optimal technical parameters for extracting the Pu＇ er and jasmine teas were： the extraction time was 15min, the quality ratio of tea and water was 1：65, the extraction temperature was 85℃, the extraction pH was 5.0, and the centrifugation speed was 7000r/min. After extraction, 0.6% hibiscus honey and 0.05% VC were added. By then, the sugar content of the drink was about 3.9. Finally, the drink was sterilized at 135℃ for 5s. The processing technology of above tea drink was simple and fast with low production costs. The tea drink looks red, pure and transparent containing a strong combined aroma of pu＇er tea and jasmine tea with little precipitate.
出处
《中国酿造》
CAS
北大核心
2009年第2期176-178,共3页
China Brewing
关键词
普洱茶
茉莉花茶
蜂蜜
饮料
工艺
Pu＇ er tea
jasmine tea
honey
drink
processing
