摘要
对桂花铁观音乌龙茶复合饮料工艺进行深入研究,为提高桂花、铁观音乌龙茶市场价值提供有益参考。研究结果表明,桂花铁观音乌龙茶复合饮料研制的最佳条件是:桂花汁添加量10.5%、茶汁添加量11.8%、柠檬酸添加量0.05%、蔗糖添加量8.3%。
The process optimization of compound beverage of osmanthus and Tieguanyin oolong tea was studied, which could provide useful reference for improving the market value of osmanthus and Tieguanyin oolong tea. The results showed that the optimum condition for the development of compound beverage of osmanthus and Tieguanyin oolong tea was osmanthus juice for 10.5%, osmanthus juice, tea juice for 11.8%, citric acid for 0.05% and sucrose for 8.3%.
作者
齐琳
QI Lin(Wuxi Vocational Institute of Commerce,Wuxi 214000)
出处
《食品工业》
CAS
北大核心
2019年第12期101-103,共3页
The Food Industry
关键词
桂花
铁观音乌龙茶
复合饮料
工艺优化
osmanthus
Tieguanyin oolong tea
compound beverage
process optimization
