摘要
探讨了具有营养保健功能的速溶苦荆茶晶的制作工艺,并确定其质量标准。通过单因素实验,确定苦荆茶与绿茶的浸提比,以及正交实验确定最佳的茶汁添加量、β-环状糊精、白砂糖以及柠檬酸的用量。最后通过极差分析得出最佳的苦荆茶饮料配方。以此配方调配出的茶汤,经蒸发浓缩至30%～40%,喷雾干燥后即得淡黄色、粉状成品,热水(80℃)溶解后,汤色清澈透明,入口柔和,甘甜爽口。
A technique of instant Kujing tea was researched,and the quality standard was determined.The ratio of Kujing tea and green tea was confirmed according to the results of single factor,and the proportion of tea juice,β-cyclodextrin,sugar and citric acid were confirmed by orthogonal design.The optimal recipe was finally determined by range analysis.Then concentrate the tea beverage to 30%～40%,the faint yellow,powdery product was got after spray drying.After dissolved by hot water（80℃）,it tasted gentle,sweet and refresh.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第9期280-282,共3页
Science and Technology of Food Industry
基金
湖北省教育厅发展项目(2003B001)
黄冈市科技攻关项目(2007hg182)
关键词
苦荆茶
绿茶
正交实验
速溶茶
Kujing tea
green tea
orthogonal test
instant tea
