乌梅康普茶复合饮料的研制

Preparation of Dark Plum Kombucha Compound Beverage

以乌梅、红茶为主要原料,制备乌梅浓缩液和康普茶,利用正交试验方法对乌梅浓缩液、康普茶、白砂糖、柠檬酸和乌梅香精的添加比例进行优化,结果表明乌梅康普茶复合饮料的最优比例为乌梅提取物3%、康普茶发酵液3%、白砂糖10%、柠檬酸0.1%、乌梅香精0.01%.该饮料为棕褐色或黑褐色,有浓郁的乌梅风味,醇厚的康普茶风味,酸甜可口,清爽宜人。该复合饮料工艺简单,发酵周期短,为充分利用乌梅、茶叶资源,增加康普茶饮料产品种类多样性提供了新的选择。

The high-quality dark plum and black tea were used as the main raw materials to produce dark plum concentrated juice and kombucha.The orthogonal test method was used to optimize the ratio of the addition of dark plum concentrated juice,kombucha,sugar and citric acid.The results show that the optimal formulation of Dark Plum Kombucha Compound Beverage was dark plum juice concentrate 3%,kombucha 3%,sugar 10%,citric acid 0.1%and dark plum flavor 0.01%.The beverage is brown or dark brown,with a rich dark plum flavor and a mellow kombucha flavor,sweet and sour taste,and refreshing and pleasant.The compound beverage has the advantages of simple production process and short fermentation time,and provides a new choice for making full use of dark plum and tea resources,and meanwhile increasing the variety of kombucha beverage products.