摘要
利用正交实验设计，对枣、茶复合饮料制作进行探讨。恒温水浴浸提枣汁的条件为：干枣和水质量比１∶６，温度６５℃，ｐＨ值５，时间１０ｈ。ＷＣＴ－１型茶叶浸提罐抽提茶汤的条件为茶和水质量比１∶１００，明火直接加热煮沸保持温度１００～１１０℃，时间６０ｍｉｎ，复合饮料中枣汁、茶汤的配比７∶３（Ｖ／Ｖ）。该饮料风味浓郁，口感柔和，具有保健、清凉止渴之功效。
The production of drink by mixing jujube juice and tea soup is studied by orthogonal tests. Conditions for the extraction of jujube in water heating pot at a constant temperature are dehydrated jujube/water (1∶6, W/W), temp (65℃), pH value(5) and time (10hr). conditions for the extraction of tea in WCT - 1 type of extracting pot are tea/water(1∶ 100 W/W), fire boiling, constant temp. (100-110℃) and time (60min). The proportion of jujube juice to tea soup is 7∶3 (V/V) in the mixed drink. This drink, with various flavours, has health - keeping, cooling and thirst- buffering functionalities.
关键词
枣
茶
复合饮料
工艺配方
研制
jujube
tea
mixed drink
technique and formula
