摘要
以优质绿茶和橙子为原料,设计正交试验对绿茶茶汤的浸提条件及橙汁绿茶饮料的加工工艺及配方进行了探讨,结果表明,在茶水比为1∶50,温度为70℃,浸提5 min得到的茶汤在色泽、香味、滋味各方面都是最佳的;橙汁和茶汤配比为1∶30,添加0.2%柠檬酸、8%蔗糖,得到的橙汁绿茶饮料口感最好,茶香四溢、酸甜可口。
Using high quality green tea and orange as materials,orthogonal experiment design was used to investigate the extaetion conditions of green tea and the processing technology and formula of the orange-green tea drink.The results showed that the optimal conditions of the extractions were the ratio of tea to water 1∶50,the temperature 100 ℃,and the extraction duration 5 min.The optimal ratio of the compound beverage was 8％ of source,0.2％ of citric acid and the ratio of orange juice to tea infusion was 1∶30.Under optimal conditions,the drink has the best flavor,with strong scent,pleasant sweetness and sourness.
出处
《湖北农业科学》
北大核心
2014年第18期4390-4392,共3页
Hubei Agricultural Sciences
基金
国家自然科学基金项目(31302128)
关键词
绿茶
橙汁
饮料
浸提条件
加工工艺
green tea
orange juice
drink
extracted conditions
processing technology
