金线莲红茶功能饮料的开发工艺研究

Study on the Preparation of Anoectochilus roxburghii Tea Beverage

以金线莲、红茶为主要原料,采用鲜品榨汁、红茶粉碎、浸提、过滤、调配等工艺,研制出一款金线莲保健型红茶饮品。试验以金线莲提取液量、红茶提取液量、白砂糖添加量、柠檬酸添加量为因素,通过单因素分析和正交试验来确定金线莲保健型红茶饮品的最佳调配工艺。结果表明:金线莲保健型红茶最佳工艺为白砂糖添加量7%,柠檬酸添加量0.08%,红茶提取液量30%和金线莲提取液量15%。在该工艺条件下生产的金线莲红茶口味清新、酸甜适中、价位合理,适合作为一款大众型饮品进行推广生产。

With Anoectochilus roxbunghii and black tea as the main material, a health-care tea beverage ofAnoectoehilus roxbunghii was produced. The process included pressing, extraction, filtration and deployment. The effects of parameters including Anoectochilus roxburghii extraction volume, black tea extraction volume, sucrose content and the content of citric acid, were investigated by single factor test and orthogonal methods. The optimum production formula ofAnoectoehilus roxburghii health care tea beverage was as follows： the content of sucrose 7%, the content of citric acid 0.08%, black tea extraction volume 30% and Ano^ctochilus roxburghii extraction volume 15%. Through these processing technology, the beverage performed good features on its cool taste and a reasonable price. It was suitable as a popular beverage to be produced.