苹果茶复合饮料工艺研究

Development of the Apple and Tea Compound Beverage

以浓缩苹果汁和茶叶(红茶和绿茶)为原料,生产苹果-茶澄清复合饮料,分析茶水比、浸提温度和浸提时间对茶汁浸提效果的影响,使茶叶中的各种营养成分最大限度溶出同时要有适应广大消费者的风味和色泽。试验显示,当茶水比1∶100、浸提温度85℃、浸提时间5min、茶汁︰苹果汁=1∶2(V/V)时,红茶饮料呈黄褐色,透明度较好,较清亮,果香和茶香都较浓郁;绿茶饮料呈淡黄色,透明度较好,较清亮,果香和茶香都较适中。同时添加适量苹果汁以形成苹果香气和茶香共有的独特风味,在此基础上添加各种配料(蔗糖、柠檬酸、麦芽糖醇和食盐)进行调配以形成色香味俱佳的新型饮料。

Concentration apple juice and tea （red tea and green tea） as raw material, apple and tea clarify-composite compound beverage was producted. The ratio of tea and water, extraction temperature and extraction time were analyzed on tea juice extraction effect, which could make various nutrients in tea dissolve the maximum and adapt to broad consumer flavor and color. Results showed that when the ratio of tea to water was 1 ： 100, extraction temperature was 85 ℃, extraction time was 5min, the ratio of the tea juice and apple juice was 1：2 （V/V）, black tea beverage was brown, transparency was better, more clear, fruit and tea were rich, green tea beverage was pale yellow, good diaphaneity, clearer bright, fruit and tea are relatively modest. At the same time, adding appropriate amount of apple juice could have unique flavor, form the apple aroma and the tea , add a variety of ingredients on this basis （ sucrose, citric acid, mahitol and salt） new drinks to form color flavor deployment.