红枣茉莉花茶复合饮料的研制

Processing Technology of Compound Beverage of Jujube and Jasmine Tea

以太谷壶瓶枣、茉莉花茶为主要原料,利用正交试验设计,主要研究了茶叶的类型、茶水比、复合汁配方对红枣茉莉花茶复合饮料品质的影响。结果表明,红枣茉莉花茶复合饮料最佳的生产工艺条件为:茉莉花茶与水的比例1:100,茶汤与红枣汁的混合比为1:1,蔗糖用量4%,柠檬酸用量0.05%,食盐用量0.10%。该饮料风味浓郁,口感柔和,具有保健、清凉止渴之功效。

Taking jujube and jasmine tea as main materials to a certain processing, compound beverage is produced by orthogonal tests. The effects of tea sort, the effects of different tea to water ratios and different ratio of tea extract to jujube juice on quality of jujube- jasmine tea beverage are studied to provide the basis for jujube- jasmine tea beverage development. The optimal processing conditions for jujube-jasmine tea beverage are as following the ratio of jasmine tea and water is 1 ： 100, tea is extracted at the temperature of 90 ℃ for 10 min; The jujube juice is added to the jasmine tea infusion at a ratio of 1 ： 1 and then sucrose, lemon acid and salt are added by the percentage of 4%, 0.05% and 0.10% respectively.