凤凰茶果冻的研制

Research and Preparation of Phoenix Tea Jelly

[目的]探讨凤凰茶果冻的生产工艺,开发既具保健性、营养性,又方便贮存、运输和食用的凤凰茶果冻。[方法]以凤凰茶叶、鱼胶粉、柠檬酸、白砂糖为主要原料,运用正交试验设计对凤凰茶果冻的加工工艺进行研究。[结果]凤凰茶在浸提5 min时,凤凰茶汤的色泽和口感都达到最佳状态,选择此条件下的凤凰茶汤为原料;通过正交试验得出制作凤凰茶果冻的最佳配方:凤凰茶汤用量为45%,柠檬酸用量为0.10%,白砂糖用量为16%,鱼胶粉和水比例为1∶90。用此配方进行验证试验,结果与利用正交试验得出的结果完全符合。[结论]研制的最佳配方制作出的果冻品质细腻、质地均匀,且具有凤凰茶香味和甘味。

[Objective] The production process of the Phoenix tea jelly was experimented for the development of the product with both the health,nutrition and the convenient storage,transportation and consumption.[Method] The product was prepared with the Phoenix tea,fish powder,citric acid and sugar as the main raw material and optimal processing technology was researched with the orthogonal design.[Result] The color and taste of Phoenix tea was best under the condition of soaking for 5 minutes,so the tea solution was chosen as the raw material and the best prescription of the product was that the solution of Phoenix tea was 45%;the citric acid,0.10%;the amount of white sugar,16% and the ratio of fish powder to water,1∶90.And verification test in the formula indicated that the result was full compliance with the result of orthogonal test.[Conclusion] The jelly quality from the best formula was fine and homogeneous,and the tea flavor was sweet and taste.