摘要
以香梨汁和罗布麻茶汁为主要原料,研制复合功能性茶饮料,通过正交试验和感官评价,确定了香梨罗布麻茶复合饮料的最佳配方为:香梨果汁与罗布麻茶汁质量比为7:3,砂糖4%,柠檬酸0.05%。
The Korla fragrant pear juice and Apocynum venetum tea were as main raw material. The composite functional tea beverage was studied. The optimum formula of composit pear and Apocynum venetum beverage was determined by the orthogonal test and sensory evaluation： pear juice-Apocynum venetum tea mass ratio of 7：3, white sugar of 4%, citric acid of 0.05%.
出处
《食品与发酵科技》
CAS
2013年第1期95-97,102,共4页
Food and Fermentation Science & Technology
关键词
罗布麻茶
微波萃取
库尔勒香梨
复合饮料
Apocynum venetum tea
microwave extraction
korla fragrant pear
compound beverage
