蜜炼红枣茶的工艺研究

Study on the Processing Technology of Honey Refining Jujube Tea

以干红枣和蜂蜜为主要原料,研制蜜炼红枣茶产品。通过单因素和正交试验,获得最佳配方及工艺条件为:预煮红枣加水质量为干枣的2倍,预煮时间20 min;红枣、蜂蜜、糖的比例分别为20%、10%、30%;最适稳定剂为果胶和琼脂复配,用量分别为0.36%和0.18%,由此配方和工艺制成的蜜炼红枣茶色泽透亮、淡褐红色、流动性适中、状态均匀不分层,温开水冲调后口感香甜,富有红枣香味和蜂蜜滋甜感。

Dried Jujube and honey as the main raw materials, the development of honey refining and red dates tea products. By single factor and orthogonal experiments, the optimal formulation and process conditions are ： pre-cooked jujube plus water, dried dates, pre-cook time 20 min ; dates, honey, sugar accounted for 20 %, 10 % , 30 % ; optimum stabilizer pectin and agar compound, the dosage of 0.36 % and 0.18 %, thus refining the honey jujube tea made of formulation and process color translucent, light brown red, liquidity moderate state uniform wss not stratified warm water prepared and sweet taste, rich jujube flavor and honey sweet sense of AIDS.