一种无蔗糖调味茶饮料的工艺及配方

Processing and Prescription of a Kind of Sugar-free Tea Beverage

选用茉莉花茶和红茶作为原料,以木糖醇、赤藓糖醇和罗汉果提取物为甜味剂,研究低热量的无蔗糖调味茶饮料。通过正交试验和感官评价测试确定较优的茶叶浸提工艺条件及饮料配方,结果表明:茶叶的最佳浸提工艺条件:在料液质量比1︰500条件下,红茶与茉莉花茶质量比为1︰1.5,浸提温度为80℃,浸提时间为20 min;较优的饮料配方为木糖醇3.2%,赤藓糖醇1.8%,罗汉果提取物0.14%,其余量为茶叶浸提液和香精等。

The processing technology of sugar-free tea beverage was studied in this paper.The beverage had low calorie and no sugar.Jasmine tea and black tea were raw materials of the beverage.Xylitol,erythritol and extracts from fruits of Siraitia grosvenoriiwere sweetener of the beverage.Through orthogonal test and sensory evaluation,the optimal conditions of tea extraction and beverage formula were determined.In the tea extraction,tea and pure water were in proportion of 1︰500 while black tea and jasmine tea were in proportion of 1︰1.5.The tea was extracted with pure water at 80 ℃ for 20 min,the extractive was filtered through gauze,then pumping filtration.The beverage was prepared with 3.2% xylitol,1.8% erythritol,0.14% extracts from fruits of Siraitia grosvenoriiand tea extract liquor.