| 苹果茶复合饮料的研究 |
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| 引用本文： | 侯临平,王晶晶.苹果茶复合饮料的研究[J].农产品加工．学刊,2013(2):51-55. |
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| 作者姓名： | 侯临平 王晶晶 |
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| 作者单位： | 临汾市食品工业办公室;山西农业大学食品科学与工程学院 |
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| 摘 要： | 以茶叶和苹果为原料,对苹果茶复合饮料的加工工艺进行研究,分析护色液配比、茶水比例、浸提条件和茶汤与苹果汁的比例对茶饮料品质的影响,运用正交试验研究了苹果茶饮料配方的最佳比例。结果表明,护色液配比、茶水比例、浸提条件和茶汤与苹果汁的比例对茶饮料品质有较大的影响;苹果茶饮料最佳的生产工艺条件为:红茶与水的比例1:110,90℃浸提5 min,茶汤和苹果汁的混合比2:1;苹果茶饮料调味配方的最佳比例为:蔗糖添加量6%,柠檬酸添加量0.2%,食盐添加量0.15%,成品使用90℃,30 min沸水浴杀菌。
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| 关 键 词： | 苹果 茶 饮料 |
Development of Apple-tea Beverage |
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| HOU Lin-ping,WANG Jing-jing.Development of Apple-tea Beverage[J].Nongchanpin Jlagong.Xuekan,2013(2):51-55. |
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| Authors: | HOU Lin-ping WANG Jing-jing |
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| Institution: | 1.Food Industry Office of Linfen City,Linfen,Shanxi 041000,China; 2.Food Science and Engineering College,Shanxi Agricultural University,Taigu,Shanxi 030801,China) |
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| Abstract: | The process of apple tea is studied in this paper,and the affect factors on product quality including color keeping method,extraction condition and the ratio of apple juice to tea are analyzed.The optimum formula of titled beverage is studied by orthogonal experiment The result shows that 1 part of tea extract with 110 parts of water at 90℃for 5 min will get ideal tea extraction.The best formula of beverage is that tea extraction to apple juice is 2:1,the content of sugar,citric acid and salt are 6%,0.2%,and 0.15%,respectively.The product boiled in 90℃water,30 min for sterilization. |
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| Keywords: | apple tea drink |
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