一种蜂蜜银耳茶饮料的制备工艺研究

Study on Formula Technology of Honey Tremella fuciformis Tea Drink

为开发一种蜂蜜银耳茶饮料,以银耳、绿茶和蜂蜜等为原料,以感官评分为指标,通过单因素试验和正交试验设计的方法优化了蜂蜜银耳茶饮料的配方为蜂蜜添加量1.5%,银耳添加量2.5%,茶提取液添加量10%,白砂糖添加量3.5%,CMC-Na添加量0.10%,琼脂添加量0.15%。在此配方条件下制得的蜂蜜银耳茶饮料味觉丰富、润滑爽口,具有蜂蜜和绿茶特有的香味。

In this paper, the optimal formula technology of honey tremella fuciformis tea drink has been studied using honey, tremella fuciformis and green tea as basic material. Take sensory evaluation as indicators the single factor experiments and orthogonal experiments are used in this study in order to develop honey tremella fuciformis tea drink. The results show that the optimal formula of honey tremella fuciformis tea drink is honey 1.5%, tremella fuciformis 2.5%, tea extract 10%, white sugar 3.5% , CMC-Na 0.10% , agar 0.15%. Under the optimum conditions, the taste of honey tremella fuciform tea drink is rich, lubrication and refreshing, having special aroma of honey and green tea.