摘要
为提高藜蒿产品的附加值,对藜蒿绿茶复合汁饮料生产工艺条件进行了优化。结果表明,该饮品的最佳工艺为藜蒿汁10mL,绿茶茶汁200mL,白砂糖6g,柠檬酸0.06g。最佳稳定剂CMC-Na添加量为0.03%,在该工艺条件下的产品呈浅黄绿色,具有藜蒿特有的香气,酸甜可口,呈均匀液体状。
In order to enhance the additional value of A. selengensis product,the processing conditions were optimized. The results showed that the best formula of the compound health beverage included A. selengensis juice 10 mL, green tea juice 200 mL, sugar 6 g and lemon acid 0. 06 g. The optimum stabilizer of the beverage is CMC-Na with the adding amount of 0. 03% . The products under these conditions were of light yellow-green color, specific flavor, good sour and sweet taste and uniform liquid shape.
出处
《贵州农业科学》
CAS
北大核心
2013年第2期159-162,共4页
Guizhou Agricultural Sciences
基金
江苏省淮安市科技局项目"蒿茶关键技术研究与特色品牌产品开发"(SN1082)
江苏财经职业技术学院大学生实践创新训练计划项目"环洪泽湖藜蒿茶加工工艺及相关成分研究"
关键词
藜蒿
绿茶
复合饮料
工艺
关键技术
Artemisia selengensis
green tea
compound beverage
processing technology key tech nology
