黑茶饮料的研制

The Development of Dark Tea Beverage

以黑茶为原料,研制出一款健康的黑茶饮料。采用单因素试验、感官评分来确定最佳浸提条件;在确定最佳浸提条件的基础上,通过正交试验得到最佳配方的结果。结果显示:最佳浸提条件是茶水比为1∶75(g/mL),浸提温度为90℃,浸提时间为25 min;产品的最佳调配配方是黑茶汁提取液添加量80 mL/100 mL,白砂糖添加量为8 g/100 mL,蜂蜜添加量为0.07 g/100 mL,柠檬酸添加量为0.03 g/100 mL,在此加工及配比条件下制得黑茶饮料的感官品质为最佳。

The aim of this research was to develop a healthy dark tea beverage. This study choose dark tea as raw material. Single factor tests and sensory scores were used to determine the optimum extraction conditions; based on the determination of the optimal extraction conditions, the best formulation results were obtained by orthogonal test.The results showed that the optimal extraction conditions were the ratio of tea to water 1 ： 75 （g/mL）, the extraction temperature 90 ℃ and the extraction time 25 min. The optimum formula of the product was 80 mL/100 mL of dark tea juice extract,white sugar was 8 g/100 mL, honey added 0.07 g/100 mL and citric acid added 0.03 g/100 mL. The sensory quality of dark tea beverage prepared under the processing and matching conditions was the best.