红茶梅蜜饯加工工艺研究

Optimization of the Processing Technology for Tea Plum Preserves

为满足市场多样性需求,以及充分利用红茶、青梅营养价值,以红茶、青梅为原料研究红茶梅蜜饯加工工艺,以制品的形态、色泽、适口性和滋味为评价指标,研究糖渍浓度、红茶添加量、柠檬酸浓度、煮渍温度、煮渍时间等因素对制品品质的影响。结果表明,采用糖液浓度为60%、红茶添加量为2.5kg/100kg、柠檬酸浓度为1.5%、煮渍温度为100℃、煮渍时间90min时,制得红茶梅蜜饯较好。

In order to meet various requirements of market, utilize tea and Prunus＇ s nutritional value, the processing technique of preserved black tea and Prunus was studied. The effect of candied concentration, the quantity of black tea, citric acid concentration, cooking temperature and time on products quality was explored on the basis of the black tea plum＇ s shape, color, taste and follow： the tea plum preserves could be better prepared with of black tea of 2.5 kg/100 kg and citric acid concentration of 1 palatability. The condition original sugar concentration .5% in 100℃ for 90min. of process showed as of 60%, the quantity